Picanha on the BBQ — Brazilian recipe with dry rub
Deel
Picanha is the king of Brazilian BBQ — a juicy cut of beef with a thick fat cap that melts during grilling, basting the meat from within. With a generous dry rub and the right technique, you can create a spectacular dish.
→ Beef on the BBQ — brisket, beef short ribs & more | Brazilian BBQ — making churrasco at home
What is picanha?
Picanha is the top sirloin cap of beef — a triangular cut of meat with a thick fat layer on one side. In Brazil, it's the most prized cut of meat for churrasco. In the Netherlands, it's also known as staartstuk or culotte.
01 — Preparation
Score the fat cap crosswise (not through to the meat) — this helps the fat melt evenly and prevents the meat from shrinking. Generously brush with olive oil and apply your rub. Let rest for 30 minutes at room temperature.
Pro tip: Cut the picanha into thick steaks of 3–4 cm for individual portions, or grill it whole for a spectacular presentation.
→ Which BBQ rub for which meat?
02 — Which rub goes with picanha?
- Tex-Mex — cumin and smoked paprika, the perfect match for beef. More about Tex-Mex rub
- Memphis — sweet-smoky and classic. More about Memphis rub
- Toscana Fire — Italian herbs for a European twist. More about Toscana Fire rub
03 — On the BBQ
As steaks:
- Heat the BBQ to maximum direct heat — 250°C+
- Grill the fat cap first — 2–3 minutes on direct heat until the fat is golden brown
- Flip and grill the meat side for 3–4 minutes
- Check internal temperature: 54–57°C for medium rare
→ Internal temperature beef — complete guide | Direct vs indirect heat
Resting and carving
Let the picanha rest for 5–10 minutes. Always carve against the grain — with picanha, the grain runs in two directions, so pay close attention. Thin slices of 1 cm are ideal.