How to cook our dry aged Picanha steaks

This is a really popular delicacy in Brazil and we can understand why! Although, not as tender as some of the more premium steak cuts, the Picanha (or sirloin rump cap as it's also known) is packed full of flavour thanks to its top layer of fat. It's traditionally cooked rotisserie style on the BBQ, allowing the layer of fat on top to render and baste the meat while it cooks giving it the unique, succulent flavour that it's famous for. 

Below you'll find step by step instructions of how to cook our full sirloin rump cap on the BBQ. 


Before you start, take the steaks out of the fridge and bring them to room temperature. Then pat them dry with a paper towel and pre-heat your BBQ or grill.


Score the top layer of fat to create diagonal shapes (similar to how you would score a ham) and season generously with salt and pepper.


Cut the picanha lengthways into equal pieces and place on a skewer. Drizzle with olive oil and season the sides with salt and pepper.


Place on a hot grill (with the lid closed) for approx. 20 minutes or until the internal temperature of the meat reaches 130 F for medium rare. Make sure to turn the skewers every 5 minutes.


Cut the meat into thin slices and serve with a side of greens and polenta. Enjoy!

To purchase this product click here