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    You are here: Home / Recipes by Type / Main Course / Beef / Exceptional Picanha Steaks

    Exceptional Picanha Steaks

    by Marilyn · May 2, 2021 · Updated: Aug 19, 2022 · This post may contain affiliate links

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    picanha steaks p2
    picanha steaks p1

    If you're looking for a fabulous steak recipe, you've come to the right place. You are going to love incredibly juicy and flavorful Picanha Steaks. Picanha, also known as the Sirloin Cap and Coulotte steak, is a high-quality cut of beef from the tender rump of a cow.

    Picanha is popular in Brazilian cuisine and has recently become quite the sensation in the U.S. - and one bite of perfectly seared picanha steaks will have you raving as well! They are easily prepared on the stovetop and finished in the oven for a fantastic dinner that's ready in under an hour.

    picanha steaks resting on a cutting board this Recipe for Later
    A trio of Picanha Steaks
    Jump to:
    • Why You'll Love Picanha
    • Steps To Perfect Steaks
    • Coulotte Steak Recipe Variations
    • Leftovers and Storage Tips
    • Serving Suggestions
    • More Beef Recipes to Try
    • 📋 Recipe

    Why You'll Love Picanha

    Exceptional texture and flavor. Picanha steaks have the perfect amount of fat to make each cut wonderfully tender and juicy. The fat is on the cap instead of marbled throughout the beef cut making for great flavor but with fat, you can easily carve off. When prepared medium rare these steaks are melt-in-your-mouth amazing.

    Easy to cook. Because these are high-quality cuts of beef, you want to let the picanha shine. We therefore recommend quickly searing on the stovetop before finishing in the oven. Then the steaks rest to reach just the right temperature, so there's little hands-on work needed to make this recipe.

    Wonderful to customize seasonings. Below you'll find the complete recipe for making picanha Steaks with a fresh and savory Herb Salt crust. However, you can choose to use our easy picanha preparation method with nearly any seasonings you like. Continue reading for some great suggestions.

    Fantastic leftovers. Juicy and tender picanha steak is delicious to enjoy for dinner. While you probably won't have any leftovers, the leftovers are great to use in salads, sliders, and sandwiches. Or, simply enjoy reheating again with your favorite sides.

    Sirloin cap on a carving board getting carved into individual Picanha steaks. Seasonings are in small white bowls on the side ready to season the steaks.
    Preparing Picanha Steaks

    Steps To Perfect Steaks

    • Ingredients: Because of its extreme popularity picanha has become more readily available in most major grocery stores and online. Picanha is also commonly called the Rump Cap, Sirloin Cap, Top Sirloin Cap, or Coul0tte steak, so see if your local butcher has cut by any of these names. I first discovered picanha at my local farmers market, which is also a great place to try! You'll also need pure olive oil for searing, plus a handful of seasonings and dried herbs.
    • Cookware: We recommend that you use a cast iron skillet to achieve the best sear on the sirloin cap steaks. You can use another type of skillet, but be sure that it can be used both on the stovetop and in the oven. If you want your steak with the classic crisscross grill marks, use a cast iron grill pan instead of a flat-bottomed skillet.
    • Thermometer: Instant read thermometers are handy and accurate for ensuring beef is cooked to the proper temperature. The USDA recommends an internal temperature of 145 degrees F for medium-rare steaks, 160 degrees for medium, and 165 degrees for medium-well.
    • Prep the Picanha: Pat the steaks dry with a paper towel, and score the fat caps with a sharp knife. Do not trim the fat off, however, as the seared fat is what will help make the steaks juicy.
    • Season and Slice the Steaks: Mix the spices in a small bowl and coat the picanha steaks generously. Then cut the picanha with the grain so that they are in 3 large slices (each about 2-3 inches wide).
    • Cook the Top Sirloin Cap Steaks: Sear the seasoned pieces of picanha in hot oil, fat side down, for approximately 7 minutes or until the fat is rendered. Flip the steaks over, and transfer them to a 375 degree preheated oven. Roast for 30 minutes for medium-rare. See notes above and details in the recipe card for more.
    • Rest: Loosely cover the Coulotte steaks with aluminum foil and let rest for 10 minutes. You must let them properly rest before carving. This essential step is what allows the juices to absorb back into the meat, making the meat bite tender and flavorful.
    • Slice and Serve: Use a sharp knife to carve the steaks into thin strips, slicing against the grain. Serve warm with your preferred sides.
    roasted picanha steak side vie served on a plate with fries in the background
    Medium-Rare Picanha Served With Fries

    Coulotte Steak Recipe Variations

    Brazilian-Style: To get the authentic Brazilian steakhouse experience, fold the picanha steaks into a moon shape with the fat cap on the outside. Slide the folded pieces of meat onto a large BBQ skewer. Follow steps 4 and 5 to sear the outer parts of the folded meat in the grill pan. Serve the beef by slicing it directly off of the skewers.

    Quick Dry Brining: Season fresh picanha with kosher salt. Place steaks on a rack set on a rimmed baking sheet and refrigerate for one hour. Remove the steaks and rinse off the salt, scraping as much off as possible. Pat steaks very dry with a paper towel. Do not add any more salt to your seasonings or rubs.

    Ready-to-Use Seasoning: Instead of the herb seasoning blend in the recipe card, rub ¼ cup of McCormick Grill Mates Brazilian Steakhouse Seasoning all over the picanha.

    Chili-Lime Rub: Omit the Herb Seasoning in the picanha steak recipe card. In a small mixing bowl, combine 1 tablespoon coarse kosher salt, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon freshly ground black pepper, and 2 tablespoons lime juice. Rub the mixture all over the picanha meat.

    Effortless Seasoning: Omit the herb crust seasoning and instead season the picanha with only  generous amounts of kosher salt and freshly ground pepper.

    sirloin cap coulotte steak roasted on a plate
    Picanha Served Brazilian Steakhouse Style - Folded in Half and Skewered

    Leftovers and Storage Tips

    • Allow leftover Coulotte steak to cool completely before transferring to an airtight sealed container. Keep in the refrigerator for up to 4 days.
    • Cooked Picanha Steaks can be sealed in an airtight container and kept in the freezer for up to 3 months. Defrost leftovers in the refrigerator overnight.
    • Enjoy leftover Coulotte steak cold or reheated briefly in the microwave or on the stovetop. Be careful to heat until just warm so that you do not overcook the tender and juicy steaks.
    • Use cold leftovers to make a hearty steak salad or cold cut-style sandwiches.
    • Warmed leftover Sirloin Cap steaks are great to enjoy again with your favorite sides for lunch or dinner. Or use slices to make a hot beef sandwich or mini sliders.
    brazilian picanha steak seared with french fries
    Picanha Steak Served With Potato Wedges

    Serving Suggestions

    • Air Fryer Asparagus - Crispy and Tender
    • Perfectly Crispy and Tender Roasted Baby Potatoes
    • Air Fryer Baked Potatoes
    • Instant Pot Broccoli

    More Beef Recipes to Try

    • Irresistible Sirloin Tip Roast
    • Spectacular Eye of Round Roast
    • Birria Tacos with Amazing Adobo
    • Deliciously Lean and Tender Rump Roast

    📋 Recipe

    two cooked picanha steaks on a carving board ready to be served

    Exceptional Picanha Steaks

    The Brazilian steak sensation known as Picanha or Sirloin Cap is seriously the best steak you will ever eat. Tender, juicy and full of steak flavor are the hallmarks of this cut. If you love steak, this is the cream of the crop.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Resting Time 10 mins
    Total Time 1 hr 10 mins
    Course Main
    Cuisine South American
    Servings 6
    Calories 269 kcal

    Ingredients
     

    • 2-½ pounds Picanha*

    Herb Salt Crust

    • 2 tablespoons kosher salt
    • 1 tablespoon granulated garlic
    • 1 tablespoon dried thyme
    • 1 tablespoon dried rosemary, crushed
    • 2 teaspoons freshly ground black pepper
    • 2 teaspoons mushroom powder
    • 1 tablespoon pure olive oil

    Instructions
     

    • Preheat your oven to 375°F.
    • Using paper towels, pat the Picanha dry. Using a sharp knife, score the fat cap about half-way into the fat. Slice the lines, about 1 inch apart, diagonally across and then again diagonally in the other direction to make a cross-hatch pattern.
    • In a small mixing bowl, combine salt, garlic, thyme, rosemary, pepper and mushroom powder. Season the Picanha all over with the seasoning mix. Cut the Picanha with the grain into 3 strips (about 2 to 3 inches wide).
    • Heat a cast-iron skillet over medium heat, about 5 minutes or until hot. Add the oil to the skillet and swirl to coat the bottom. Add the Picanha, fat side down. Sear the Picanha, about 7 minutes or until the fat renders almost to the bottom of the score lines and the surface is browned and crispy.
    • Flip the Picanha over and transfer to the preheated oven. Roast for 30 to 35 minutes or and instant-read thermometer inserted horizontally into the thickest part of the meat registers 130°F for medium-rare, 140°F for medium, and 145°F for medium-well. (See Notes)
    • Remove from the oven, cover with foil and let stand 10 minutes.
    • Carve the Picanha against the grain into thin slices. Serve.

    Cooks Tips

    *  Picanha is also called Rump Cap, Sirloin Cap, Top Sirloin Cap or Coulotte
    • Buy Picanha with the fat cap in place and do not trim. The fat cap will help keep the steak moist and tender
    • As the fat is rendering, you can very carefully spoon some of the fat out into a heat-proof bowl and set aside. This step will help reduce splattering. Before turning the Picanha over, spoon some of the fat back over the meat.
    • The meat will continue to rise in temperature 5 to 10 degrees while it is resting.  For this reason, I recommend taking your roast out of the oven before it reaches the ideal temperature. The USDA recommended temperatures for beef are 135°F for medium-rare, 145°F for medium, and 150°F for medium-well.
    • Resting the Picanha after cooking is extremely important. During the rest, the juices that were pulled toward the surface during cooking are able to absorb back into the meat. This step makes your steak moist and flavorful.
    Variations
    Grill Marks: If you are a fan of the crisscross grill marks you get when cooking steaks on the grill, use a cast iron grill pan instead of a flat-bottom skillet. Do a quick sear and then rotate the steaks 90 degrees and sear again.
    Brazilian-Style: For the steakhouse experience, fold the steaks into a moon shape with the fat cap on the outside. Slide the folded steaks onto a large BBQ skewer. In steps 4 and 5, using a cast iron grill pan, sear the bottom and top of the folded steaks just until each side is lightly browned and shows grill marks. To serve, slice the steaks right off the skewers and onto plates.
    Quick Dry Brining: Season fresh Picanha with the Kosher salt. Place steaks on a rack set on a rimmed baking sheet and refrigerate for one hour. Remove the steaks and rinse off the salt, scraping as much off as possible. Pat steaks very dry with a paper towel. Do not add any more salt to your seasonings or rubs.
    Seasoning Options
    Ready-to-Use Seasoning: Omit the Herb Seasoning in the recipe card. Press ¼ cup McCormick Grill Mates Brazilian Steakhouse Seasoning all over the roast.
    Chili-Lime Rub: Omit the Herb Seasoning in the recipe card. In a small mixing bowl, combine 1 tablespoon coarse kosher salt, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon freshly ground black pepper and 2 tablespoons lime juice. Rub the mixture all over the roast.
    Effortless Seasoning: Omit the Herb Seasoning. Generously season the roast with kosher salt. Season lightly with freshly ground black pepper. 

    Nutrition

    Calories: 269kcalCarbohydrates: 3gProtein: 42gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 115mgSodium: 2435mgPotassium: 789mgFiber: 1gSugar: 1gVitamin A: 39IUVitamin C: 1mgCalcium: 32mgIron: 6mg
    Collections 5 Ingredients or Less, Comfort Food, Steak
    Tried this recipe?Let us know how it was @MavenCookery or tag #mavencookery!

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    Reader Interactions

    Comments

    1. Tim says

      February 21, 2022 at 11:26 am

      5 stars
      Just go on you tube. There is so much controversy on how to properly cut this steak. It's crazy!

      Reply

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    I am a best-selling cookbook author, recipe developer, and mom to an amazing lady. I am crazy about eating, cooking, and celebrating with family and friends. Maven Cookery was developed to share my recipes and help make delicious comforting meals easier to make for the home cook.

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