How to Cook Picanha Steak

If you're wondering how to cook picanha steak, the good news is that it's not particularly complicated. A hot pan, a little seasoning, some attention to the fat cap and a proper rest are really all you need.

Picanha is one of those steaks that has become increasingly popular with BBQ enthusiasts, particularly thanks to its reputation in Brazilian cooking. It's cut from the rump cap and has a distinctive strip of fat running along one edge, which gives it plenty of flavour when cooked properly.

Here at True Bites, we love a good steak, but there's something particularly satisfying about picanha. It's a little different from the usual sirloin or ribeye, and when you get that fat nicely browned, you're in for a treat.

So, whether you're cooking your picanha in a frying pan, on a cast iron griddle, in the oven or on the BBQ, here's how we'd do it.

What is picanha steak?

Picanha steak comes from the rump cap, a muscle that sits over the top of the rump. It's especially popular in Brazil, where it's often cooked over charcoal and served in thick slices.

The defining feature of picanha is its fat cap. Unlike a heavily marbled ribeye, much of the fat is concentrated along one edge of the steak. Cook that fat properly and you get a lovely combination of rich beef flavour, juicy meat and a golden, slightly crisp edge.

If you'd like to know more about the cut itself, including where it comes from and how it differs from rump steak, have a look at our What Is Picanha Steak? guide.

What's the best way to cook picanha steak?

For individual picanha steaks, my favourite method is a hot cast iron frying pan or griddle. You can get a proper sear on the beef and, more importantly, give the fat edge enough attention to turn golden and delicious.

The BBQ is another excellent option, especially if you like cooking over charcoal. The important thing with either method is not to burn the fat before the middle of the steak has cooked.

Picanha is generally best served medium-rare to medium, although how you like your steak cooked is entirely up to you.

Ingredients

• 2 True Bites Picanha Steaks, around 220g to 340g each
• Sea salt, to taste
• Freshly ground black pepper
• 1 tbsp neutral cooking oil
• 1 small knob of butter, optional
• 1 sprig of rosemary or thyme, optional

How to prepare picanha steak

Remove the steaks from their packaging around 20 to 30 minutes before cooking. Keep them covered and don't leave raw meat sitting out for longer than necessary.

Pat the steaks dry with kitchen paper. This is particularly important if you want a good sear, because a wet surface will steam before it starts to brown.

Leave the fat cap on. It's one of the main reasons you're buying picanha in the first place.

Season both sides with sea salt and black pepper. If the fat cap is particularly thick, you can make a few shallow cuts into the fat to help it render, but don't cut down into the meat.

How to cook picanha steak in a frying pan

1. Heat the pan. Place a heavy frying pan, griddle or cast iron skillet over a medium-high heat. Add a little oil and allow the pan to get properly hot.
2. Render the fat edge. Using tongs, hold the picanha steak fat-side down against the pan for around 1 to 2 minutes, or until the fat starts to turn golden. Take care if the fat spits.
3. Sear the first side. Lay the steak flat in the pan and cook for around 2 to 3 minutes without moving it too much.
4. Turn the steak. Turn with tongs and cook the other side for around 2 to 3 minutes. Adjust the cooking time depending on the thickness and how you like your steak.
5. Finish to your liking. Reduce the heat slightly if necessary. You can add a little butter and rosemary towards the end for extra flavour. Check the centre with a meat thermometer for more accurate cooking.
6. Rest the steak. Remove from the pan and leave to rest on a warm plate for around 5 minutes.
7. Slice and serve. Slice against the grain, keeping some of that lovely rendered fat with each piece.

The trick is to pay attention to the steak rather than blindly follow the clock. A thin 220g picanha will cook differently from a thicker 340g steak, especially if your pan is particularly hot.

Picanha steak cooking times and temperatures

For steaks around 2 to 3cm thick, the following is a useful starting guide. These times are for cooking the two main sides, after rendering the fat edge.

These are approximate doneness temperatures, not guaranteed food-safety thresholds. Whole steaks should be properly seared on the outside; use a suitable thermometer and follow food-safety advice, especially when cooking for anyone more vulnerable to foodborne illness.

The steak will also continue cooking a little while it rests, so bear that in mind when checking the temperature.

How to cook picanha steak on the BBQ

If there's one place picanha really feels at home, it's over a BBQ.

In Brazil, picanha is often cooked over charcoal, sometimes folded onto skewers with the fat facing outwards. For individual steaks at home, though, you can keep things much simpler.

1. Prepare your BBQ with a hot direct-heat area and a cooler indirect-heat area.
2. Pat the steaks dry, leave the fat cap on and season generously with salt.
3. Start by carefully rendering the fat edge over the heat, keeping an eye out for flare-ups.
4. Grill the steaks over direct heat for around 2 to 4 minutes per side, depending on thickness.
5. If the outside has coloured but the centre needs longer, move the steak to indirect heat to finish cooking.
6. Rest for around 5 minutes before slicing against the grain.

Don't leave picanha directly over big flames while the fat renders. Fat dripping onto charcoal can cause flare-ups, so move the steak to a cooler part of the BBQ when needed.

Can you cook picanha steak in the oven?

Yes, although I'd generally recommend starting it in a frying pan first.

Oven finishing is particularly useful for thicker picanha steaks because you can get the colour and flavour you want on the outside without leaving the middle undercooked.

Render the fat edge, sear both sides in a hot oven-safe pan, then transfer the steak to a preheated oven at 180°C / 160°C fan / Gas Mark 4.

Check the internal temperature after a few minutes and continue cooking until it reaches your preferred doneness. The exact time depends heavily on thickness and how long you've already seared it.

For more information about this method, read our How to Cook Steak in the Oven guide.

Should you remove the fat cap from picanha?

No — not before cooking, anyway.

The fat cap is part of what makes picanha special. As it cooks, the fat browns, renders and adds a lovely richness to the steak.

You don't have to eat every last bit of fat if you don't want to, but I'd always recommend leaving it attached while cooking. You can trim any remaining fat after serving if you prefer.

How do you keep picanha steak tender?

Picanha is a naturally flavourful steak, but there are a few things worth remembering if you want the best results.

• Don't overcook it. Picanha is best enjoyed when the meat still has some juiciness.
• Render the fat. Give the fat cap time to brown rather than leaving it pale and chewy.
• Use a thermometer. Especially useful if you're cooking a thicker steak.
• Rest before slicing. Give the steak around 5 minutes after cooking.
• Cut across the grain. This shortens the muscle fibres and makes each mouthful more tender.

What do you serve with picanha steak?

Picanha has enough flavour to be enjoyed with little more than salt, chips and a decent salad. But if you're making a proper steak night of it, there's plenty you can do.

Try serving it with crispy chips, chimichurri, garlic butter, grilled vegetables, roasted potatoes or a good peppercorn sauce.

Our Simple Peppercorn Sauce is a particularly good match if you fancy something rich and creamy.

Can you cook a whole picanha instead?

Absolutely. In fact, cooking the whole rump cap is a popular option for BBQs and family gatherings.

Instead of cooking individual steaks, you can roast the joint whole, barbecue it over indirect heat, or cut it into thick steaks yourself.

If you fancy trying that, our Whole Rump Cap gives you the complete cut rather than individual steaks.

FAQs

How long does picanha steak take to cook?

For a steak around 2 to 3cm thick, allow roughly 2 to 5 minutes per side, depending on how you like it cooked. Give the fat edge extra time to render and use a thermometer for the best accuracy.

What is the best way to cook picanha steak?

A hot cast iron frying pan or BBQ is ideal. Render the fat edge first, sear the steak on both sides, then rest before slicing.

Do you cook picanha fat-side down first?

Yes, for individual steaks it's worth holding the fat edge against the hot pan or grill first to help it turn golden and render properly.

Can you cook picanha steak in an air fryer?

Yes, you can, although pan-frying or grilling usually gives you better control over rendering the fat cap. If using an air fryer, follow your appliance's guidance, check the internal temperature and allow the steak to rest.

Is picanha steak better medium-rare?

Many steak lovers prefer picanha medium-rare because it keeps the meat juicy while allowing the fat to develop flavour. Medium is also a good option if you prefer your beef a little more cooked.

Why is my picanha steak chewy?

Picanha can become chewy if it's overcooked, the fat hasn't rendered properly, or the meat has been sliced with the grain rather than across it. Cook carefully, rest well and slice thinly against the grain.

Is picanha the same as rump steak?

No. Picanha comes from the rump cap, while traditional rump steaks are cut from other rump muscles. The distinctive fat cap is one of the main differences.