How To Cook A Picanha

Picanha translates to rump cap or top sirloin cap with the fat intact. And that’s important because the fat produces a lush coating of flavor and juiciness, and it actually can protect the meat while grilling.

We received this excellent method for preparing picanha in a Big Green Egg and finishing on a flat top from one of our favorite customers (Thanks, Todd!).

Here are Todd’s tips for making a perfect picanha at home. Start on the Big Green Egg preheated to 250°F. Let it cook for about 90 minutes or until the internal temp is 125°F. Then finish it on a hot flat top for a minute or so per side. Let it rest for about 10 minutes. Slice against the grain, moving on a radius for half-inch slices, and serve.

A bearnaise or chimichurri sauce would be an excellent addition, but as you can see by the picture, this flavorful cut doesn’t need any extra ingredients to get your mouth watering.