If you’re serious about barbecue, it’s time to get acquainted with the crown jewel of Brazilian grilling: Picanha na Brasa. Revered throughout Brazil and rapidly gaining popularity worldwide, picanha (pronounced pee-KAHN-yah) is the rump cap, a tender, flavorful cut of beef with a generous fat cap that crisps beautifully over open flame.
Grilling picanha on the brasa (charcoal grill) is more than a meal — it’s a cultural ritual. In Brazil, churrasco (barbecue) isn’t just food. It’s family, celebration, and tradition — all centered around sizzling cuts of meat, cold drinks, and the unmistakable aroma of smoke and spice.
🔍 What Is Picanha?
Picanha comes from the top of the rump, a triangular cut that includes a thick layer of fat on one side. While many American butchers divide this into sirloin or roast cuts, Brazilians know that keeping the fat cap intact is the key to juicy, flavorful steak.
Why is it so popular?
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Flavorful: Rich, beefy flavor thanks to intramuscular fat
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Juicy: The fat cap bastes the meat as it cooks
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Affordable: Cheaper than filet mignon but often preferred
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Versatile: Cooked whole, sliced, or skewered in horseshoe shapes
🔥 How to Grill Picanha na Brasa (Step-by-Step)
🛒 What You’ll Need:
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2–3 lb picanha cut (look for a fat cap ½–1 inch thick)
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Rock salt (sal grosso) – no other seasoning needed
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Sharp knife
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Charcoal or wood-fired grill (no gas!)
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Skewers (optional)
🛠️ Gear Suggestions:
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Heavy-duty BBQ skewers – Perfect for the traditional horseshoe shape
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Lump charcoal – Burns hotter and adds authentic smoky flavor
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Wireless meat thermometer – No guessing when it’s perfectly medium-rare
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Portable grill for travel – For churrasco on the go
👨🍳 Cooking Instructions:
1. Slice and Skewer (Optional)
Cut the picanha with the grain into thick steaks (about 1.5 inches thick). If skewering, fold each piece into a “C” shape and pierce through the center with a sturdy skewer.
2. Salt It
Liberally coat all sides with Brazilian rock salt. No pepper, no garlic — just salt. Let the salt sit for 20 minutes before grilling.
3. Prepare the Fire
Use lump charcoal or wood for an authentic brasa experience. Avoid lighter fluid. Wait until coals are white-hot and spread evenly.
4. Grill It
Place the picanha fat-side up (or out if skewered) and grill indirectly for 6–8 minutes per side. For a crusty outside and pink inside, aim for an internal temp of 130°F (54°C).
5. Rest and Serve
Remove from heat and let rest 5 minutes before slicing against the grain. Serve with farofa, vinagrete, or chimichurri.
🍽️ What to Serve with Picanha
Picanha is the main event, but Brazilian BBQ is a full experience. Pair it with:
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Farofa: Toasted cassava flour with bacon and onions
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Vinagrete: Brazilian salsa with tomatoes, onions, and vinegar
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Rice and beans: Always welcome on a Brazilian plate
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Grilled pineapple: Sweet, caramelized and perfect for balance
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Caipirinha cocktail: Lime, cachaça, sugar, and ice
🍹 Make your own: Grab a Caipirinha cocktail kit and bring Brazilian flavor to your home.
📸 Instagram BBQ Goals
Want to make your BBQ pop on social? Picanha’s fat cap creates a golden-brown crust that looks incredible on camera. Use a GoPro or Insta360 to get slow-mo carving shots and sizzling closeups for reels and shorts.
🇧🇷 The Culture Behind Churrasco
In Brazil, weekend churrasco is a sacred tradition. Whether it’s a family backyard or a rodízio-style steakhouse, the grillmaster (or churrasqueiro) is a position of pride. Everyone gathers around, sharing stories and cold drinks while meat roasts over flames — no rush, no stress.
To grill picanha is to honor that heritage. Even if you’re thousands of miles from São Paulo or Porto Alegre, that first bite will transport you.
✈️ Where to Try Picanha in Brazil
If you’re visiting Brazil, here are some top places to enjoy the real deal:
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Churrascaria Palace – Rio de Janeiro
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Fogo de Chão – São Paulo & across Brazil
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Galpão Crioulo – Porto Alegre (heart of gaúcho BBQ culture)
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Your friend’s backyard on a Sunday afternoon – If you’re lucky 🍻
Final Thoughts
Picanha na brasa is more than just a steak — it’s the centerpiece of Brazilian barbecue culture. Whether you’re grilling it for the first time or reliving memories from Brazil, the aroma, flavor, and joy of picanha will leave an impression that lasts far beyond the final bite.
So fire up that grill, salt it right, and slice it like a pro. Welcome to churrasco. Welcome to Brazil.
