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    Home » Main Dish Recipes » Beef Recipes

    Picanha Roast

    5 from 16 votes
    Posted October 17, 2022 (last updated January 25, 2023) by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe

    When you need to wow a crowd, this Picanha Roast delivers.  It is tender and juicy on the inside with a lightly charred crust you will love.  Give it a try, and this simple recipe will become your go-to for entertaining.

    Overhead photo of a platter with a pichana roast on it surrounded by lemons, tomatoes, and onions.

    Picanha is a cut that is popular in Brazil.  (It is often called "Ribeye cap" or “rump cover” in the US.)  

    The meat is from the top sirloin and has a lot of marbling, making it an incredibly flavorful and tender cut. (Check out that fat cap - the layer of fat adds so much flavor.)

    Whenever I go out for Brazilian churrasco, picanha is my clear favorite.  I love its juicy, fatty texture and intense beef flavor. 

    Give this picanha beef recipe a try, and let me know what you think.

    Ingredients for Making Picanha

    Overhead photo of picanha roast, avocado oil, salt, pepper, and garlic powder.
    • Pichana Roast: You want a roast that is about 3 pounds. If your roast is larger or smaller, you will want to adjust the cooking time.
    • Sea salt, garlic powder, and fresh ground black pepper: These are the seasonings that I like to use on my picanha. You can adjust the amounts to taste.
    • Avocado oil: This is my preferred oil for cooking picanha. It has a high smoke point and neutral flavor. Olive oil works, but I do not recommend cooking with extra-virgin olive oil due to the low smoke point. You can use your favorite oil.

    Tips & Tricks

    • If you can't find picanha at your local butcher or grocery store, you can ask them to order it for you. You can substitute another beef cut, such as a tri-tip roast.
    • When cooking picanha, you want to aim for an internal temperature of 130-135 degrees Fahrenheit. This will result in a medium-rare roast that is juicy and tender.
    • Let the picanha rest for at least 10 minutes before cutting into it. This will allow the juices to redistribute, resulting in a more flavorful and juicier roast.
    • Picanha is traditionally served with rice, beans, and a side of vinaigrette. I also like to serve it with roasted vegetables.

    Serving Suggestions

    Picanha is traditionally served with rice, beans, and a side of vinaigrette. I also like to serve it with roasted vegetables, and sometimes I top it with compound butter. 

    Other great starters and  side dishes for this picanha recipe include:

    • Cast Iron Cornbread
    • Crockpot Cheesy Potatoes
    • Baked Parmesan Asparagus
    • Apple Cheddar Soup
    • Instant Pot Potato Salad

    Frequently Asked Questions 

    What is Picanha?

    Picanha is a Brazilian cut of beef that comes from the top sirloin. In the US, it is sometimes called "ribeye cap" or "rump cover." Picanha is well-marbled, which means it has a lot of fat running through it. This makes it an extremely flavorful and tender cut of meat.

    How do you cook Picanha?

    Picanha is best cooked using the reverse searing method. First, you'll roast the meat in a low oven until it is nearly cooked through. Then, you'll sear it on a hot grill, skillet, or griddle to create a flavorful crust. This two-step cooking method produces a juicy, tender, and tasty roast.

    What is the best way to season Picanha?

    I like to season my picanha with a simple mixture of salt, garlic powder, and fresh ground black pepper. You can adjust the amounts to taste. Other common seasonings include cumin, oregano, and paprika.

    Tools Needed to Make Picanha

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    • Heavy skillet (such as a cast-iron skillet) or Blackstone Griddle
    • Roasting Pan
    • Instant Read Meat Thermometer

    Storage

    You can store leftover picanha roast in the fridge for up to 3 days. Reheat in a 350-degree Fahrenheit oven until warmed through. 

    Can I Freeze Picanha?

    Yes, you can freeze picanha. Wrap it tightly in plastic wrap or place it in a freezer bag. It will keep in the freezer for up to 3 months.

    How to Make Picanha Roast

    First, pat the steak dry with a paper towel.

    Season the outside of the roast with salt, garlic powder, and fresh ground black pepper. 

    Photo of a scored and seasoned picanha roast.
    Photo of a scored picanha roas.

    Then, place the roast on a rack in a roasting pan and refrigerate it overnight. This will allow the seasoning to penetrate the meat and give you a more flavorful roast.  

    If you are in a hurry, you can skip this step.

    Next, bring the roast to room temperature for one hour before cooking. Preheat the oven to 200 degrees Fahrenheit. 

    Cook the roast for one hour.

    Finally, preheat a skillet or Blackstone Griddle to medium-high heat. 

    Photo of a picanha roast being seared.
    Photo of a picanha roast that has rested and been sliced.

    Add avocado oil to the cooking surface. 

    Place the picanha fat side down.

    Sear the picanha for four minutes per side until it is seared and the internal temperature reaches 135 degrees Fahrenheit at the thickest part for medium rare. 

    Let the meat rest for 10 minutes.  (I recommend you tent with foil.)  Slice against the grain and serve with coarse salt.
    Looking for a sauce?  You can use barbecue sauce, steak sauce, horseradish sauce, or chimichurri. 

    Close up overhead photo of a picanha roast.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, Instagram, and PINTEREST to see all my delicious recipes.
    Square overhead photo of a platter with a pichana roast on it surrounded by lemons, tomatoes, and onions.
    Print Recipe
    5 from 16 votes

    Picanha Roast

    As far as steak recipes go, it doesn’t get any better than this picanha roast. With just 5 simple ingredients, you have a delicious meal that will wow your friends and family.
    Prep Time5 mins
    Course: Main
    Cuisine: American
    Diet: Gluten Free
    Keyword: Holiday
    Servings: 12
    Calories: 238kcal
    Author: Wendy Polisi

    Ingredients

    • 3 pounds picanha roast also called ribeye cap or rump cover
    • 1 tablespoon sea salt
    • 1 tablespoon garlic powder
    • 1 teaspoon fresh ground black pepper
    • Avocado oil

    Instructions

    • Score the picanha using a sharp knife.
    • Place the picanha on a roasting pan on a rack.
    • In a small bowl, combine the salt, garlic powder, and fresh ground black pepper.
    • Rub the seasoning on the outside of the roast, and refrigerate overnight.
    • Bring to room temperature for 1 hour.
    • Preheat the oven to 200° F.
    • Cook the meat for 1 hour.
    • Preheat a skillet or Blackstone Griddle to high heat.
    • Add avocado oil to the cooking surface.
    • Cook the meat for about four minutes per side until it is seared and an instant-read thermometer reads 135 ° F for medium rare.
    • Allow to rest for 10 minutes, and then slice.

    Nutrition

    Calories: 238kcal | Carbohydrates: 1g | Protein: 23g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 641mg | Potassium: 314mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 18IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 2mg

    Filed Under:

    Beef RecipesChristmas RecipesEaster RecipesGluten Free RecipesHoliday RecipesMain Dish RecipesThanksgiving Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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      Rating




    1. D Krieger

      December 13, 2022 at 1:18 am

      5 stars
      Well, we made this dish tonight. Pared it with Scalloped Potatoes and asparagus. Frankly, I have never left a comment about a recipe before. The one thing I should start off with is "hervorragend" which is an old German world for excellent. We were totally impressed. I must admit as an amateur chef (maybe after 70+ years), I was a bit leery of cooking at 200 degrees for an hour before finishing; however, it worked superbly. Now, I did not finish it on a Blackstone (I did not want to fire up my whole 32 inch Blackstone for this) so I used a Cuisinart Pizza oven gas grill with the flat grill option. It took a little longer to get the meat to 135 degrees (only 5 minutes longer - using my probe thermometer) - but the results were superb. The seasonings were "spot on" and the flavor was outstanding. Great recipe and great flavor - in spite of my initial trepidation!

      Reply
      • Wendy Polisi

        December 13, 2022 at 5:06 pm

        I am so glad that you enjoyed it - this is a family favorite and I've lost count of how many times I've made it. Thanks so much for taking the time to let me know.

        Reply
        • Sam Brandt

          January 12, 2023 at 6:23 pm

          Hi Wendy! Is this a roast cooked whole or is this steaks? I have a whole roast. The recipe sounds like you are cutting the roast into steaks and cooking again.
          Thank you!
          Sam

          Reply
          • Wendy Polisi

            January 18, 2023 at 4:50 pm

            It is a whole roast! You sear the outside whole.

            Reply

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