How to grill picanha – Brazilian style and reverse sear

Picanha (rump cap) is a triangular muscle from the top of the rump covered by a 1–2 cm fat cap. That fat is why picanha is the favourite of Brazilian churrascarias – it melts over the fire and bastes the meat.

Preparation

• Keep the fat. Score it in a crosshatch (about 1 cm apart) down to the meat, not into it.
• Salt all sides coarsely, ideally 1–24 hours ahead, uncovered in the fridge.
• A 1–1.3 kg piece feeds 3–4 people.

Method 1: Brazilian skewer

Cut the picanha with the grain into 3–4 "horseshoes" about 4 cm thick, curl them into a C with the fat outside and skewer them. Grill over medium-hot coals, turning, until the outside forms a crust, then slice thin pieces from the outside and return the skewer to the fire.

Method 2: whole (reverse sear)

Cook the whole piece fat-side up over indirect heat or in the oven at 120 °C to 48–50 °C in the centre (about 45–60 minutes), then sear 2–3 minutes fat-side down and a minute on the other sides.

Slicing

Always slice picanha against the grain, thinly. Careful: the grain changes direction towards the tip of the triangle.