Grilled Picanha is an iconic dish of Brazilian culinary tradition, captivating with its bold flavor and irresistible juiciness. The main star is the Picanha, a prized cut from the upper part of the beef rump, characterized by a generous layer of fat that melts during cooking, giving the meat a unique taste and tenderness. Preparing Grilled Picanha is relatively simple, but it requires some fundamental steps to achieve an excellent result. The key to success lies in choosing high-quality meat, slow and even cooking, and skillful enhancement of the fat, the true distinctive element of this cut. If you’re ready to dive into an unparalleled taste experience, prepare your grill and follow the steps of the classic recipe to make a Grilled Picanha like true connoisseurs. Get ready to impress your guests with an explosion of Brazilian flavors!
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Charcoal, Grill, Griddle
- Cuisine: Brazilian
- Seasonality: Easter, Spring, Summer
Ingredients
- 3.1 lbs picanha
- 1 cup Chimichurri sauce
Tools
- 1 Barbecue
Steps
To make grilled picanha, start with a whole picanha cut. Use a sharp knife to clean the side opposite the fat layer, removing any skin or excess fat. Note: Do not remove the fat layer, as it will impart flavor and tenderness to your picanha. If your picanha has very thick fat, you can score it with a knife to facilitate cooking and heat distribution. Make sure to have a well-sharpened knife for a precise and clean cut.
After removing excess fat, dry the picanha thoroughly with a cotton cloth to ensure it is completely dry. With a sharp knife, score the fat layer to create a crosshatch pattern. Be careful not to cut into the underlying meat: this avoids juice loss during cooking, which would compromise the quality and texture of the picanha.
For this recipe, I chose a gas grill with lava stone, which ensures even high-temperature cooking, ideal for achieving a perfectly seared exterior and juicy interior for the picanha. I placed the picanha on the preheated lava stone at 356°F and covered the grill with the lid. This created an oven-like cooking environment, promoting even searing and delicate internal cooking. After about 10 minutes, I flipped the meat and continued cooking for another 10 minutes on the fat side, still with the lid closed. This way, the fat melted slowly, becoming crispy and irresistible, giving the meat an even richer flavor.
The end result was a succulent and flavorful picanha that won over all my guests! The cooking on lava stone, combined with the use of the lid, really made a difference, giving the meat a unique flavor and perfect texture. With these little tricks, you too can prepare lick-your-fingers good grilled picanha!
After grilling the picanha, it’s essential to let it rest for about half of the cooking time. This step allows the juices to redistribute evenly within the meat, ensuring a softer, more flavorful result when sliced.
After the resting time, slice the picanha into thick slices of 1-1.5 inches against the grain. This way, you will have tender, juicy slices that will melt in your mouth.
After slicing the picanha to the desired thickness, reheat the lava stone over high heat. Place the meat slices back on the stone and cook them for one minute per side for a rare doneness. If you prefer a more cooked stage (medium or well done), gradually increase the cooking time by 30 seconds per side for each desired doneness level. Be careful not to overcook the meat, as it may become tough and dry. The secret to perfect picanha is keeping it juicy and tender inside.
Grilled Picanha: a classic dish that always wins with its bold flavor and juiciness. After slicing and searing again on the lava stone for one minute per side, the picanha is ready to be plated and enjoyed while hot. For a perfect pairing, serve it with a spicy and flavorful chimichurri sauce, which enhances the flavors of the meat. As a side, I chose simple boiled potatoes seasoned with extra virgin olive oil, fresh chopped garlic, and parsley, for a touch of freshness and lightness. Of course, you can choose your preferred side dish, based on your tastes and the seasons. A tip: if you love bold flavors, you can add a pinch of spicy chili pepper to the boiled potatoes.
Enjoy from DadCook!
Tips for perfect grilled picanha:
Choosing the right meat:
Ensure you use a quality picanha cut, with an even layer of fat about 0.4 inches thick. The fat will melt during cooking, making the meat juicy and flavorful. Choose fresh meat, preferably recently butchered. If you cannot use it immediately, store it in the refrigerator wrapped in kitchen paper for up to 2 days.
Preparation and temperature:
Remove the picanha from the refrigerator at least 30 minutes before cooking to allow it to reach room temperature. This will promote even cooking.
Thoroughly dry the picanha with paper towels to prevent splattering during cooking. Score the fat with a sharp knife to create a grid, but without cutting into the underlying meat. This will help melt the fat and distribute the heat evenly. Generously salt the picanha on all surfaces, massaging well to flavor the meat. You can also add other spices to taste, such as black pepper, paprika, or chili pepper.
For cooking, preheat the charcoal or gas grill to high heat. If using a lava stone, make sure it is well-heated before placing the meat. Grill the picanha for about 2-3 minutes on the fat side, until a golden, flavorful crust forms. Flip the picanha and cook for another 5-7 minutes for medium doneness (the core should reach around 131°F). If you prefer more cooked meat, extend cooking by a few minutes.
Remove the picanha from the grill and let it rest for 10-15 minutes before slicing. This step allows the juices to redistribute within the meat, making it softer and more flavorful.
Slicing: Slice the picanha against the grain, obtaining slices about 0.8 inches thick and serve the picanha while still hot with your preferred sides, like grilled vegetables, or a spicy chimichurri sauce.
Additional tips: Use a meat thermometer for precise results to check the internal temperature of the picanha. For medium doneness, the internal temperature should reach about 131°F. Do not overcook the meat to avoid overcooking the picanha, as it may become tough and dry. Allow the meat to rest: Resting is crucial to allow juices to redistribute in the meat, making it softer and more flavorful.
Slice against the grain: Cutting the picanha against the grain will make the slices more tender and easier to chew. Season with chimichurri sauce: Chimichurri sauce is a perfect condiment for picanha, with its spicy, tangy flavor highlighting the meat’s flavors. With these tips, you can prepare a juicy, flavorful, and perfect grilled picanha to impress your guests!
Wine pairing for picanha:
Choosing the right wine to accompany grilled picanha is essential to enhance the meat’s flavors and create a truly special gastronomic experience.
Here are some suggestions:
Red Wines:
Nero d’Avola: A full-bodied, structured Sicilian red wine with aromas of black fruit, spices, and licorice. Its assertive tannins help balance the meat’s fat, and its lasting finish offers a satisfying ending.
Syrah: An international red wine known for its black pepper, red fruit, and violet aromas. Its spicy notes pair perfectly with the roasted notes of grilled meat, while its soft tannins contribute to making the picanha even juicier.
Barolo: A prestigious DOCG red wine from Piedmont, made with Nebbiolo grapes. It is characterized by its intense garnet color, complex aromas of rosehip, spices, and truffle, and austere tannin that requires long aging. Barolo is a meditative wine that pairs perfectly with charcoal-grilled picanha, especially when paired with aged cheeses.
White Wines:
Chardonnay: An international white wine that can range from fresher and mineral to more full-bodied and structured types. An oak-aged Chardonnay can accompany the picanha with its rich body, butter, vanilla, and ripe fruit aromas, and a long, persistent finish.
Sauvignon Blanc: An aromatic white wine known for its herbal, tropical fruit, and citrus notes. Its freshness and acidity balance the meat’s fat perfectly, and its bold flavor enhances the grilled picanha’s flavors.
Ribolla Gialla: A native white wine from Friuli Venezia Giulia, characterized by floral aromas, mineral notes, and pronounced acidity. Its freshness and minerality pair perfectly with grilled picanha, especially when accompanied by grilled vegetables or a fresh salad.
In addition to the type of wine, the serving temperature is important: Full-bodied red wines like Nero d’Avola, Syrah, or Barolo should be served at a temperature of about 60-64°F.
White wines like Chardonnay, Sauvignon Blanc, or Ribolla Gialla should be served at a temperature of about 50-54°F.
Ultimately, the choice of wine to pair with grilled picanha depends on your personal tastes. Experimenting with different types of wine will help you find the perfect pairing for you! One last tip: If you want to impress your guests, you can offer them an unusual pairing, such as a full-bodied rosé or a vintage sparkling wine. Bon appétit and cheers!
