When you need to wow a crowd, this Picanha Roast delivers. I slow-roast a 3-pound picanha in the oven at 200°F, then sear the fat cap in a cast iron skillet. One roast feeds 12 (with lots of sides), and I've served it for the holidays more than once. 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.
Picanha is a cut that is popular in Brazil, and my favorite whenever I go to a Brazilian churrascaria. (It is often called "top sirloin cap" or “rump cover” in the US.)
My favorite part about it is all of the flavor that comes from the fat cap.
With so much flavor, Picanha is traditionally served with simple sides like rice, beans, and a vinaigrette. I also like to serve it with roasted vegetables, and sometimes I top it with compound butter.
And if you are in the mood to cook a picanha roast outdoors, don't miss my reverse sear picanha.
Ingredient Talk
I order my picanha online, but you can find it at most good butcher shops. You can get $15 off with my referral link above.
Avocado oil 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.
Wendy's 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.
- How Long to Cook Picanha in the Oven
- The recipe is built on a 3-pound picanha roast. Readers ask about other sizes all the time, so here are some guidelines. But ultimately, remember that the internal temperature matters more than the clock. Every time is for a 200°F oven, until the roast reads 100°F.
- 2½-pound roast: Take about 10 minutes off the 1-hour roast.
- 4-pound roast or bigger: This is uncommon in a picanha, but I have run across it. Add 45 minutes to an hour for each extra pound. Check at 1 hour, then every 20 minutes.
- Two roasts at once: No changes. Just leave plenty of space between them on the pan.
- Seasoning burning in the skillet? Your pan is too hot. Preheat it over medium-high heat and add the meat as soon as it's ready. A griddle will take longer to heat up than a cast-iron skillet indoors. If you have an infrared thermometer, keep the surface under 425°F. The garlic powder scorches fast above that.
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.
How Long to Cook Picanha in the Oven
The recipe is built on a 3-pound picanha roast. Readers ask about other sizes all the time, so here are some guidelines. But ultimately, remember that the internal temperature matters more than the clock. Every time is for a 200°F oven, until the roast reads 100°F.
- 2½-pound roast: Take about 10 minutes off the 1-hour roast.
- 4-pound roast or bigger: This is uncommon in a picanha, but I have run across it. Add 45 minutes to an hour for each extra pound. Check at 1 hour, then every 20 minutes.
- Two roasts at once: No changes. Just leave plenty of space between them on the pan.
When it goes into the skillet, I want it within 20 to 30 degrees of 135°F.
Juicy & Tender Slow-Roasted Picanha Roast
Equipment
- cast iron skillet or other heavy skillet
Ingredients
- 3 pounds picanha roast also called top sirloin 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 or until an instant-read thermometer reaches 100°F.
- Preheat a skillet or Blackstone Griddle to medium-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.
D Krieger says
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!
Wendy Polisi says
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.
Sam Brandt says
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
Wendy Polisi says
It is a whole roast! You sear the outside whole.
Sarah says
Do I cover the roast???
Wendy Polisi says
No need to cover!
John says
Hi should I cook in oven fat side up or down?
Wendy Polisi says
I recommend cooking it fat side up.
June Z says
The best beef anything in the world. Better than prime rib. Only good the day you cooked it or it's over cooked (didn't reheat well for me). I recommend cutting into steaks if feeding two like I am.
Amber says
I'm not sure what I'm doing wrong. But as soon as I put the roast in the skillet the seasoning all burns. The steak is still delicious and cooked perfectly, but we have to scrape off the burnt seasoning to enjoy. We use cast iron and I heat to high heat and use avocado oil. I tried this last time to not heat it as hot and it still burned.
Wendy Polisi says
I would recommend heating to medium-high. You want to fully heat your skillet, but when your stove runs hot, don't let it sit too long on the stove before you add the meat. You can use an infrared thermometer to check the temperature if you have one. You don't want the surface temperature of your skillet to go over 425°F. I hope this helps.
Debbie says
Very good. Made just as recipe calls.
Jim says
Didn't work for me. Had a 4.1 lb roast. Let it sit for 1 hr 20 min to get to room temp beforehand. Left it in the oven at 200 for and extra 35 minutes - so 1 hr 35 min. Seared for 5 minutes per side. Checked temp and it was 95.
Wendy Polisi says
I am so sorry you had trouble with the recipe.
Let me help you troubleshoot a bit. I think you missed a couple of key elements in the recipe.
First, it calls for a 3-pound picanha roast, and you cooked a 4-pound. At 200 degrees, my starting point would be to add 45 minutes to an hour to the cook time per extra pound. I would check at the one-hour mark and then every 20 minutes. You want it to be no more than 20 to 30 degrees off your desired final temperature when you go to sear.
With any roast, it is important to understand that the time is just a guide. Factors such has the internal temperature of the meat (which can be cooler than you think if your fridge is really cold), how hot your oven is (this this where an oven thermometer helps), and the shape and size of your roast come into play. This is why the cooking instructions give you the internal temperature to use to determine doneness rather than just the time. Even when you've made a recipe dozens of times, you'll still need to use an instant-read thermometer and adjust the cooking time based on the specific roast and conditions. Simply going by time on a recipe will always yield sub-optimal results.
I hope this helps you find more success next time you make a roast!
Ian says
I have a 9.25lb picanha roast to cook this weekend. What would be your recommendations with regards to how long to cook it? If I go by your suggested 1hr for every additional
Pound , that would an extra 6hrs. I won’t have that much time. Do you recommend increasing the temp, and shortening the cooking time!
Wendy Polisi says
Wow — a 9.25-pound picanha is a rare find! For a cut that large, the “1 hour per extra pound” rule doesn’t scale well, so you won’t need six more hours. I’d bump the oven to 300°F and expect roughly 4½–5 hours total, but please use an instant-read thermometer — that’s the only way to know when a roast this size is actually done.
Aim for 120–125°F for rare or 130–135°F for medium-rare, and let it rest well. These are just general guidelines since every big roast cooks a little differently, but the thermometer will keep you on track.
Enjoy that giant beauty — you definitely lucked out with that cut!
Anne says
I love this recipe and cut of meat. I have had success as is with 3 1/2 pound roasts. I now have a 2 1/2 pound roast and am unsure about the time in the oven….anyone have any suggestions? This is such a fabulous roast, highly recommend!
Wendy Polisi says
I would reduce the oven time by about 10 minutes, and make sure you have an instant read thermometer to check it.
Rileigh says
This is good for a Thanksgiving meal right?:)
Wendy Polisi says
I've served this for the holidays more than once.
Melissa says
AMAZING !! Where has this been all my life ? Your recipe was perfect and we couldn’t stop eating it - thank you !
Jim says
The. Roast came out perfect, best steak recipe I ever used.we had company and everyone raved about the roast. Having another, soon. Thank you
Wendy Polisi says
I am so glad that you enjoyed it!
Erika says
Hi! Love this recipe! I’m planning to make this for an upcoming event, but we found 2 2.5lb picahna steaks and I would like to cook them simultaneously. What do you suggest for modifications to your recipe to cook both at the same time?
Thank you!
Wendy Polisi says
I don't think you should have to change anything to cook them at the same time. Just make sure to give them plenty of space between them.