How to Make Authentic Picanha Steak

If you’ve ever been to a Brazilian steakhouse like Fogo de Chão, you know the star of the show is always the picanha — a cut of beef prized in Brazil but only recently making waves in the U.S. Known as the sirloin cap or rump cap, picanha delivers juicy tenderness, incredible beefy flavor, and that iconic fat cap that bastes the meat as it cooks. Whether you’re firing up a charcoal grill, a gas grill, or even a cast iron skillet, making picanha at home is easier than you think.

With the right cut, seasoning, and cooking method, you can bring authentic Brazilian churrasco right to your backyard.

🥩 What is Picanha?

Picanha is cut from the top sirloin cap with its fat cap intact. In Brazil, butchers slice it into thick steaks and skewer them in a signature “C” shape before roasting over charcoal. The fat melts into the meat, creating tenderness and flavor unlike any other steak.

🧂 Seasoning Picanha: Salt or Rub?

At Fogo de Chão, the seasoning is as simple as it gets: coarse sea salt only. This minimalist approach lets the quality of the beef shine while forming a salty, flavorful crust.

Option 1: Traditional Sea Salt

For the most authentic experience, use:

Coarse Sea Salt (like Trapani, Flor Blanca, or Fleur de Sel)
Simply press the salt into the steaks before grilling. That’s it.

Option 2: Gourmet Sea Salt Blend or Dry Rub

Want to take it up a notch? Try a custom sea salt blend or dry rub designed for beef:

Sea Salt Blends – Add rosemary, black garlic, or smoked salts for extra depth.
Dry Rubs – For a BBQ-inspired crust, try a balanced mix of salt, pepper, paprika, garlic, and a touch of chili.

Both approaches work beautifully — the choice depends on whether you want classic churrasco or a gourmet twist.

🔥 How to Cook Picanha Like Fogo de Chão

Trim & Slice – Keep the fat cap (trim to ¼ inch if needed). Slice into 3–4 thick steaks with the grain.
Skewer – Fold steaks into a “C” shape, fat side out, and skewer (optional if grilling without skewers).
Grill –
- Charcoal (most authentic): Cook over indirect heat until fat renders, then sear over flame.
- Gas Grill or Cast Iron: Start fat side down, render gently, then flip to sear.
Temp – Pull at 130°F internal for medium-rare (rest 5 minutes).
Slice & Serve – Cut thin slices against the grain. Sprinkle with a touch more coarse salt before serving.

🍽️ Serving Suggestions

Pair with chimichurri sauce for a fresh, garlicky kick.
Serve alongside farofa (toasted cassava flour) and Brazilian vinaigrette salsa.
Enjoy with a bold Cabernet Sauvignon, Malbec, or Tempranillo.

📝 Final Thoughts

Making picanha at home is about respecting the cut and keeping it simple. Whether you go with authentic coarse sea salt or experiment with a signature sea salt blend or dry rub, you’re guaranteed a steakhouse-worthy experience.

So grab your skewers, fire up the grill, and bring a little Fogo de Chão magic to your table.