How to cook picanha in 7 steps
Ever dreamed of putting your own picanha on the table, but never dared to try? No worries, it's easier than you think! Cooking picanha is all about the fat cap. Score it, sear the picanha fat-cap down until golden brown, then let the meat slowly come up to temperature in the oven or on the BBQ and take it off the heat at 50 °C. Rest for ten minutes, slice thinly against the grain and you're done. A whole picanha weighs around 1.5 kilos on average, so it feeds a table of 6.
What is picanha, exactly?
Picanha comes from the rear of the cow, just before the tail. That's why it's also called "staartstuk" in Dutch. In English it's known as rump cap. It's a triangular cut that hardly moves and is therefore tender, softer than a bavette, for example. On top sits a thick layer of fat: the fat cap. Never trim it off before cooking, because fat means flavour and keeps the meat juicy while it cooks.
In Brazil, picanha is a classic at the churrasco, the Brazilian BBQ. And for good reason: it's a cut you can cook whole, serve on a board and carve at the table. A great cut to make for a group, in other words.
Grass-fed or grain-fed: which should you choose?
We carry picanha from several breeds, both grass-fed and grain-fed. A grass-fed picanha, such as the Black Angus from Argentina or the Drentse Blonde d'Aquitaine, usually has a pronounced beefy flavour. A grain-fed picanha, such as the Black Angus USDA prime, is generally a bit softer and has more marbling. And looking for something special? Then there's the Rubia Gallega. This cattle is slaughtered at a later age, which gives an intense flavour experience. View all our picanha and can't decide? Feel free to call or email us via customer service.
Why you cook picanha fat cap first
The fat cap is what makes picanha so special. So always leave it on. These are the rules of thumb:
- Score the fat cap. Use a sharp knife to cut a crosshatch pattern into the fat without touching the meat. This lets the fat render and turn crispy.
- Sear the fat cap first. The fat melts and bastes the meat, and you get a golden, crunchy edge.
- Choose coarse salt. Coarse salt or coarsely chopped garlic is all you need. Brush off excess salt before serving the picanha.
- Fat side up while cooking. In the oven or on the BBQ, the fat cap goes on top so the melting fat runs down along the meat.
How to cook picanha in 7 steps
- Take the picanha out of the freezer. Do this 1 to 2 days in advance and let it thaw slowly in the fridge. Then take the picanha out of the fridge at least half an hour before cooking and unwrap it so it can come to room temperature.
- Pat dry and score the fat cap. A dry surface sears better. Cut a crosshatch pattern into the fat cap without cutting into the meat.
- Season with coarse salt. Add pepper or a rub of your choice if you like. Nothing more is needed.
- Sear the picanha fat-cap down. Place an ovenproof pan over medium heat and lay the picanha in the pan fat cap down. Let the fat render for 5 to 8 minutes until the fat cap is golden brown. Then sear the other sides. Searing is always done in the pan.
- Bring the picanha up to core temperature. Place it fat cap up in the oven or on the indirect side of the BBQ and let it slowly come up to temperature. Read below for exactly how.
- Let the picanha rest. Take it off the heat at 50 °C and let it rest for 10 minutes on a board, optionally under a piece of foil. The juices redistribute and the core temperature keeps rising.
- Slice and serve. Slice the picanha against the grain into thin slices of about half a centimetre.
Which core temperature suits picanha?
Use a meat thermometer. With a large piece of meat, measuring is much more reliable than watching the clock. Take the picanha off the heat about 3 to 5 °C early, because the temperature keeps rising while it rests. Guideline temperatures after resting:
- Rare: 48 to 50 °C
- Medium rare: 52 to 54 °C
- Medium: 56 to 58 °C
Picanha in the oven: how it works
We always recommend searing the picanha in the pan first and then finishing it in the oven to the desired core temperature. Preheat the oven to 100 °C and place the picanha fat cap up in a baking dish. Count on 45 to 60 minutes, depending on weight, but go mainly by core temperature. Take the picanha out at 50 °C for a medium rare picanha after resting.
Picanha on the BBQ
Picanha and the BBQ are made for each other. On the BBQ you can also do it the other way around: first bring it up to temperature slowly, then sear. This is also called reverse sear. Set up two zones: a hot zone with direct heat and a cooler zone without fire, at around 110 °C. Place the picanha fat cap up on the indirect side, close the lid and let it slowly come up to temperature. Got wood or charcoal with a nice smoky flavour? Then the picanha gets an extra layer of flavour. Check out our charcoal.
Is the core around 47 to 50 °C? Then slide the picanha to the hot zone and sear it for a minute or two per side until nicely browned. Start with the fat cap, but stay close. Dripping fat can cause big flare-ups. A BBQ rub adds extra flavour.
Slicing picanha: thin slices, against the grain
The best moment: carving the picanha. First find the direction of the muscle fibres, that's the grain. Place your knife at a right angle to it and cut slices of about half a centimetre. Use a sharp knife without a serrated edge. That way you don't have to chew on long fibres and the picanha stays tender. Want to know more? Read our tips on slicing steak.
What to serve with picanha
A fresh sauce goes well with picanha, such as chimichurri. Or go for a herb butter, a steak jus or a steak sauce. Serve the picanha on a large board with fries, potatoes or a salad, and let everyone help themselves. Does a glass of red wine go with it? Definitely. A Malbec from Argentina, a Syrah or a Sangiovese works well.
Recipes with picanha
Questions about cooking picanha
What is picanha? Picanha comes from the rear of the cow, just before the tail. In Dutch it's also called staartstuk, in English rump cap. It's a triangular cut with a thick fat cap on top. The meat is tender and softer than bavette.
How long do you cook picanha? That depends on the weight. After searing in the pan, it takes roughly 45 to 60 minutes in a 100 °C oven before the picanha is up to temperature. Go by core temperature: take it out at 50 °C for a medium rare picanha after resting.
Should you cut the fat cap off the picanha? No, leave the fat cap on. The fat adds flavour and keeps the meat juicy. Do score the fat cap in a crosshatch pattern so the fat can render.
Which side do you cook picanha on first? Start with the fat cap in the pan. The fat melts, bastes the meat and turns golden brown and crispy. Then let it cook fat cap up in the oven or on the BBQ.
How much picanha do you need per person? Count on about 200 to 250 grams per person. A whole picanha of 1.5 kilos on average is therefore enough for a group of 6.
Is picanha tough? No, picanha is actually tender. It only gets tough if you overcook it or slice with the grain. Take it off the heat at 50 °C and slice against the grain.