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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.

Know when done is done. Find a chart for USDA-recommended internal meat temps here.