Name: Picanha Roast (Top Sirloin Cap)
Prep time: PT-488180H13M10S
Cook time: PT-488180H13M10S
Total time: PT-488180H13M10S
Cuisine: Brazilian
Ingredients: 3 lb picanha roast (top sirloin cap) with fat cap; Coarse salt (such as salt grosso or kosher salt), to taste; Freshly ground black pepper, to taste; 1 bay leaf; 4 cloves garlic, smashed and peeled; 4 sprigs fresh thyme; 2–3 sprigs fresh rosemary

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Why You’ll Love This Recipe

Picanha, or top sirloin cap, is a tender, flavorful cut prized in Brazilian barbecue. With just three simple ingredients—beef, olive oil, and coarse salt—you’ll get a juicy, beautifully crusted roast that showcases the natural richness of the meat. Whether you’re roasting or grilling, it’s a crowd-pleaser with minimal prep and maximum payoff.

Picanha Roast (Top Sirloin Cap)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3.3 lb (1.5 kg) picanha roast (top sirloin cap), whole with fat cap intact
2 tablespoons olive oil
3 tablespoons coarse salt (such as kosher or sea salt)

Directions

Let the picanha sit at room temperature for about 30 minutes to ensure even cooking.
Preheat your oven to 275°F (135°C).
Trim any excess silver skin from the meat, but leave the fat cap intact.
Rub the olive oil all over the roast, including the fat cap.
Generously coat all sides with coarse salt, pressing it in to help form a crust.
Place the roast fat-side up on a rack in a roasting pan.
Roast in the preheated oven until the internal temperature reaches 110–115°F (43–46°C) for medium-rare. This typically takes about 25–30 minutes.
Remove the roast and let it rest for 10 minutes.
Meanwhile, increase your oven temperature to broil (or preheat a grill to high).
Broil the roast for 7–10 minutes, or until the fat cap is browned and crispy.
Let it rest again for 5–10 minutes before slicing against the grain.

Servings and timing

Servings: Serves 6–8
Prep time: ~10 minutes
Cook time: ~30–40 minutes
Resting time: ~15–20 minutes
Total time: ~1 hour

Variations

Grilled version: Sear fat-side down over high heat, then finish over indirect heat until desired doneness.
Seasoning twist: Add cracked black pepper, garlic powder, or smoked paprika to the salt rub for extra flavor.
Skewered slices: Cut into thick steaks or strips, skewer in a “C” shape, and grill rodízio-style.

Storage/Reheating

Storage: Store leftover picanha in an airtight container in the fridge for up to 3–4 days.
Reheating: Reheat gently in a skillet over medium heat or wrap in foil and warm in a low oven (275°F) until heated through. Avoid overcooking.

FAQs

1. What is picanha?

Picanha is a Brazilian cut of beef from the top sirloin cap. It features a thick fat cap that bastes the meat as it cooks.

2. Can I cook picanha on the grill instead of in the oven?

Yes—picanha is traditionally grilled. Sear fat-side down, then cook over indirect heat until the internal temperature is reached.

3. Should I trim the fat cap?

Leave the fat cap on—it renders during cooking and adds flavor and moisture.

4. Do I need a meat thermometer?

Yes, for best results. Picanha is best served medium-rare (about 130–135°F after resting).

5. Can I slice it before cooking?

You can cut it into thick steaks or skewer slices for grilling, but cooking it whole helps retain juiciness.

6. Is coarse salt necessary?

Yes, coarse salt is preferred to form a proper crust and avoid over-salting the meat.

7. How do I slice picanha?

Slice against the grain into thin or thick strips to maximize tenderness.

8. Can I marinate the meat?

Traditional Brazilian picanha is not marinated. Salt alone highlights the natural beef flavor.

9. Is it okay to broil in the oven if I don’t have a grill?

Yes, broiling mimics the high-heat finish of a grill and crisps the fat cap perfectly.

10. What should I serve with picanha?

Classic sides include chimichurri, rice, beans, grilled vegetables, or farofa (toasted cassava flour).

Conclusion

This picanha roast is a celebration of simplicity—just beef, salt, and heat. Whether you’re roasting or grilling, it delivers a bold, beefy flavor with a crisped fat cap that’s irresistibly good. Master this cut and you’ll have a go-to showstopper for dinners and gatherings alike.