Homemade Brazilian Picanha Steak Recipe

Did you know that the Brazilian Picanha Steak is a delightful and wallet-friendly option for all the steak lovers out there? This unique triangular-shaped steak from the rump cap muscle might need a little extra attention on the grill, but with a few handy tips, you’ll be able to master this delicious dish at home. Let’s dive into the scrumptious world of Picanha Steak recipes!

Picanha Steak is not only easy on the pocket but also incredibly tender and delectable. The best part? You can recreate this mouth-watering experience at home with just four simple ingredients. So if you’re craving a heavenly steak, Picanha is definitely the way to go. Give it a try, and your taste buds will thank you!

PREP TIME: 10 minutesCOOK TIME: 20 minutesRESTING TIME: 5 minutes 


  • Metal skewers


  • 1 3-4 pound Picanha cut sirloin cap
  • 1 Tbsp. Santa Maria seasoning rub


  1. Preheat the grill to high (around 400 degrees F).
    While the grill is heating, prepare the Picanha. Using a knife, score the fat cap of the Picanha in a crosshatched pattern making sure to not cut too deep past the fat into the meat.
  2. Next, season the fat cap with the Santa Maria seasoning rub, reserving about 1 tsp.
  3. Cut the Picanha into 1-inch strips. Then, fold each strip into the shape of the letter “C” and slide it onto metal skewers.
  4. You’ll want to grill the sirloin steaks over indirect heat so if needed, turn one side of the burners off on your grill, or rearrange the hot coals to one side so you can grill over indirect heat.
    Place the skewers onto the grill and grill for 15-20 minutes, turning every 5 minutes, until the steaks reach the desired level of doneness.
  5. Remove from the grill and let rest for 5 minutes. Serve, and enjoy!


  • If you do not have Santa Maria seasoning readily available, you can use a rub of 1 Tbsp. of coarse salt and 1 Tbsp. cracked black pepper.
  • If you ask your butcher for the sirloin cap with the fat cap, they will be able to prepare it for you.
  • You can also cook this steak on the stovetop. To do that, follow these instructions:

How to cook picanha on the stove:

  • If you don’t have access to a grill or would prefer to cook on your stovetop, you can also prepare this beef cut in a pan. We recommend using cast iron for the best results. Follow the above steps for preparing the beef cut, using wooden skewers instead of metal skewers—that way, you can trim the skewers if needed to fit the pan—then continue with these instructions to pan sear steak:
  • Melt butter in a pan heated to high heat until it begins smoking.
  • Add the Picanha steak. We recommend cooking one at a time or so, so you don’t overcrowd the pan.
  • Cook for about 3 minutes on one side, then 2 on the other; this gives the steak a nice crust on the outside and keeps it from overcooking.
  • Check the internal temperature to see if it matches your desired doneness and, if not, continue cooking as needed. For medium rare, your goal is 135°F (see the above instructions for a great guide on meat temperature).


Calories: 392kcal | Carbohydrates: 2g | Protein: 68g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 170mg | Potassium: 1096mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 6mg

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About the Author: Julia Azedae

Food is my passion, and I'm grateful every day that I get to share that passion with others through my blog. I hope to continue exploring the world of food and sharing my experiences with my readers for many years to come.

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