If you’re ready to seriously level up your backyard BBQ game, let me introduce you to your new favourite cut: Picanha.

Rich, juicy, packed with flavour, and absolutely perfect for reverse searing steak, the picanha deserves a starring role at your next backyard party.

Today, we will walk you through exactly why this cut shines — and exactly how to cook it like a pro. Let’s get into it. 🔥

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What Is Picanha?

Picanha (pronounced “pee-KAHN-yah”) is a flavourful cut of beef that comes from the top of the cow’s rump.
Also known as top sirloin cap, rump cap, or culotte, it’s famous for its beautiful fat cap that bastes the meat during cooking.

• Origin: Brazil (where it’s a national treasure)
• Flavour: Rich, beefy, and ultra-juicy
• Texture: Tender without being overly fatty
• Price: Lower-to-mid range at the butcher, but top-shelf flavour

👉 Pro Tip: You won’t find picanha at your average grocery store.
Look for it at a local butcher shop — we love sourcing ours from ForeQuarter Butcher Shop.

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Why Reverse Searing Steak Is Perfect for Picanha

If you’ve ever been to a Brazilian steakhouse, you know the magic of a properly cooked picanha — juicy, flavourful slices carved right at the table.

At home, reverse searing steak is the best way to recreate that magic.

Here’s why:

✅ Even Cooking: Picanha has a thick fat cap and a wedge-like shape — low and slow cooking prevents uneven doneness.
✅ Maximum Juiciness: Gentle heat preserves moisture inside the meat.
✅ Insane Crust: The final high-heat sear crisps up the fat cap into beefy, golden goodness.
✅ Flavour Explosion: Slow cooking gives time for smoke or seasoning to really soak in.

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How to Reverse Sear a Whole Picanha (Step-by-Step)

Step 1: Prep the Meat

• Score the fat cap: Use a sharp knife to make a cross-hatch pattern across the fat (without cutting into the meat). This helps the fat render evenly during cooking.
• Season generously:
  • Kosher salt
  • Fresh cracked black pepper
  • (Optional: add garlic powder, smoked paprika, or your favourite dry rub)

Let it sit at room temp for 30–60 minutes before cooking.

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Step 2: Slow Cook

Smoker Method:

• Preheat your smoker to 250°F.
• Place the whole picanha fat side up.
• Smoke until the internal temp reaches 135°F for medium-rare (about 1–1.5 hours).

Oven Method (No Smoker…no worries!):

• Preheat your oven to 250°F.
• Cook on a wire rack over a baking sheet.
• Same internal temp goal: 135°F.

Important:
👉 Use a digital meat thermometer!
We recommend the Meater Wireless Thermometer for precise, hands-free monitoring.

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Step 3: Rest

Once you hit 135°F, pull the picanha off the heat and rest it for 20–30 minutes.
(Don’t skip this! Resting locks in the juices.)

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Step 4: Final Sear

• Get your grill or cast iron skillet screaming hot.
• Sear fat-side down first to crisp the fat.
• Flip and brown the meat side for 1–2 minutes until you get a deep, caramelized crust.

🔥 Pro Tip: Resist the urge to move it around too much during the sear — you want that crust!

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Picanha Reverse Searing Cheat Sheet

Cooking Method	Temperature	Target Internal Temp	Sear Time
Smoker or Oven	250°F	135°F (medium-rare)	1–2 min per side

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Prefer Steaks Instead of a Whole Roast?

You can absolutely cut the picanha into thick steaks (about 2 inches thick), bend them into a C-shape with the fat cap on the outside, and skewer them —
just like they do at a Brazilian churrascaria!

Cook them over high heat or use the same reverse searing steak method for perfect results.

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What to Serve with Reverse Seared Picanha

Need the perfect sides? Try these favorites:

• Chili Lime Shrimp (the perfect appetizer)
• Fresh Chimichurri Sauce (the perfect picanha sauce…say that 5 times fast!)
• Greek Quinoa Salad (perfect potluck accompaniment)

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Substitutions for Reverse Searing Picanha

• No smoker?
  Use the oven at 250°F, then finish on a grill or cast iron.
• No grill?
  Use a cast iron pan and a broiler for your final sear.
• Other meats?
  Reverse searing works amazing on thick ribeyes, tomahawk steaks, pork chops, and even lamb racks.

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What to Know (and Avoid) When Reverse Searing Picanha

✅ Score the fat cap — don’t skip it.
✅ Use a thermometer for no-stress perfect results.
✅ Let the meat rest properly after slow-cooking.

❌ Don’t overcook in the smoker/oven — stop at 135°F if you want medium-rare.
❌ Don’t skip the final sear — that’s where all the flavor and texture magic happens.
❌ Don’t slice before resting — your juices will run out!

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Storage Recommendations

• Fridge: Store cooked picanha tightly wrapped for up to 4 days.
• Reheating: Gently warm slices in a low oven (250°F) or enjoy cold in steak salads or sandwiches.
• Freezer: Wrap cooled, sliced picanha tightly and freeze for up to 3 months.

🔥 Pro Tip: Thin-sliced leftover picanha makes killer steak tacos or steak and egg breakfast burritos.

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FAQ About Reverse Searing Steak and Picanha

Do I need a smoker to reverse sear picanha?

Nope!
You can easily reverse sear using an oven to cook and a grill or skillet to sear.

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What internal temperature should I cook picanha to?

• For medium-rare, pull the meat at 135°F internal temp.
• For medium, go up to 140°F before searing.

Always sear hot and fast right after.

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How do you slice picanha?

Slice against the grain for maximum tenderness.
Look at the direction of the muscle fibers and slice across them — not along them.

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Ready to Master Reverse Searing Steak with Picanha?

Reverse searing steak is the absolute best method for getting juicy, perfectly cooked picanha at home — no steakhouse required.

Whether you cook it whole or serve it up churrasco-style on skewers, picanha is about to become your new BBQ MVP.
Once you taste that buttery fat cap and juicy interior, you’ll wonder where it’s been your whole life.

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