Buttery and oh-so-tender, Picanha Steak has a generous layer of fat and incredible natural flavor. It’s the specialty of Brazilian steakhouses, and will take you less than 30 minutes to grill!
- Santa Maria seasoning rub or homemade dry rub of steak
- kosher salt and pepper to taste (optional)
How to Cook Picanha Steak
- Preheat grill to medium-high heat (about 400°F). Score the fat cap of your Brazilian steak in a crosshatch pattern with a sharp knife. Do not cut too deeply – you want to stay within the fat.
- Season the fat cap of the steak, reserving 1 tsp. of the seasoning, and pat it down so it sticks well to the beef
- Cut your picanha steak into 1-inch strips. Fold each strip into a c-shape and slide it onto long metal skewers. Season with the reserved seasoning directly on the beef.
- Grill over indirect heat, fat side up, for 15-20 minutes, turning every 5 minutes, until the steak reaches your desired level of doneness.Check the internal temperature of your picanha steak using a meat thermometer. If it matches your desired degree of doneness, you are good to go. If not, continue cooking as needed.
- How to Cook Picanha Steak on the Stove
- Cut your picanha steak into 1-inch strips. Fold each strip into a “C” shape and slide it onto wooden skewers. Season beef with the reserved seasoning. You may need to trim the wooden skewers to fit your pan.
- Melt butter in a cast iron skillet heated to high heat until it begins smoking, then add the prepared steak. Cook one skewer at a time to avoid overcrowding the pan. Cook for 3 minutes on one side, then 2 on the other. This will give you a nice crust on the outside and prevent the steak from overcooking.
- Score the fat cap of your Picanha steak in a crosshatch pattern, but stay within the fat. Do not cut so deeply that you reach the meat.
- Season the fat cap of the steak (reserve 1 tsp. seasoning) and pat it down so it sticks to the beef.
