How to Grill the Perfect Picanha:

My husband, Mr. Reilly, grilled the best Picanha we ever tasted after discovering it at the renowned Brazilian steakhouse, Fogo de Chão, in Austin. Grilling Picanha, the prized cut of beef from Brazil, is an art form that can transform a backyard barbecue into a gourmet experience. This guide will walk you through the history of Picanha, its origins on the animal, the butchering process, preparation techniques, and the traditional skewering method.

The History of Picanha

Picanha, often referred to as the queen of Brazilian barbecue, has a rich history rooted in the traditions of South American gauchos, or cowboys. These cattle herders would cook their meat over open flames, developing techniques that have been passed down through generations. Picanha is derived from the rump cap, a cut of beef that is relatively unknown outside Brazil but is cherished in South American cuisine for its tenderness and rich flavor.

Understanding the Cut

The Picanha cut comes from the rump cap muscle of the cow, which is located on the top of the rump area. This cut is known for its thick layer of fat, which renders down during grilling, imparting incredible flavor and juiciness to the meat. Unlike many other cuts, Picanha is not heavily worked during the cow’s life, resulting in a tender texture.

How to Butcher Your Own Picanha

Butchering Picanha requires precision to maintain its distinctive qualities. Here’s a step-by-step guide to help you:

1. Locate the Cut: Find the rump cap at the top of the cow’s rear end. This triangular-shaped muscle sits above the top sirloin.
2. Trim the Fat: While Picanha is known for its fat cap, you should trim it to about 1/4 to 1/2 inch thickness to ensure the right balance between flavor and tenderness.
3. Separate from the Sirloin: Carefully cut along the natural seam to separate the Picanha from the top sirloin. Make sure to follow the muscle’s natural contours.

Preparing the Picanha for the Grill

Once you have your Picanha cut, preparation is key to achieving that perfect bite. The goal is to cut the meat with the grain before grilling so that when you slice it for serving, you cut against the grain, ensuring maximum tenderness.

1. Cutting with the Grain: Lay the Picanha fat-side down on your cutting board. Identify the direction of the muscle fibers (the grain) and slice the meat into 1 to 1.5-inch thick steaks, ensuring you cut along the grain.
2. Seasoning: Traditionally, Picanha is seasoned simply with coarse salt to highlight its natural flavors. Generously coat each steak with salt and let it rest for about 30 minutes.

Skewering the Picanha

The traditional Brazilian method involves skewering the Picanha in a horseshoe shape, which allows for even cooking and easy handling.

1. Form the Horseshoe: Take each steak and bend it into a horseshoe shape, with the fat side on the outside.
2. Skewer the Meat: Using a metal skewer, pierce through both ends of the horseshoe to secure the meat in place. Repeat this with all the steaks, ensuring they are evenly spaced on the skewer.

Grilling the Picanha

Grilling Picanha requires high heat and careful attention to achieve that perfect char and juicy interior.

1. Preheat the Grill: Heat your grill to high, aiming for around 450-500°F. If using charcoal, allow the coals to become white-hot.
2. Initial Sear: Place the skewered Picanha on the grill, fat-side down, to render the fat and develop a crispy exterior. Grill for about 3-4 minutes per side.
3. Indirect Heat: Move the skewers to a cooler part of the grill or reduce the heat to medium. Continue cooking until the internal temperature reaches your desired level of doneness (125°F for medium-rare).

The Experience at Fogo de Chão

Our introduction to Picanha was an unforgettable dining experience at Fogo de Chão in Austin. As we were seated, the servers, known as gauchos, began bringing various cuts of meat to our table on large skewers. The sight and aroma of sizzling meats were tantalizing.

We sampled an array of meats, including lamb, chicken, veal, beef steak, and pork. However, it was the Picanha that stood out. The gaucho expertly sliced a piece onto our plates, and the first bite was a revelation. The meat was tender, juicy, and bursting with flavor, a perfect blend of smoky char and succulent beef.

Inspired by this experience, Mr. Reilly decided to recreate the magic at home. After some research and a trip to a local butcher, he procured a beautiful Picanha cut and set out to grill it to perfection.

Mr. Reilly’s Perfect Picanha

Back at home, Mr. Reilly followed the traditional methods we had observed at Fogo de Chão. He meticulously prepared the meat, ensuring it was properly cut and seasoned. As the grill heated up, the anticipation grew.

When the Picanha hit the grill, the sizzle and aroma were intoxicating. Mr. Reilly turned the skewers with precision, ensuring an even cook. The result was nothing short of spectacular. The Picanha was everything we remembered and more—crispy on the outside, tender and juicy on the inside. It was a true testament to the art of Brazilian barbecue.

Serving Picanha

Picanha is traditionally served with simple yet flavorful accompaniments that complement its rich taste.

1. Farofa: Toasted cassava flour mixed with butter, onions, and herbs, adding a delightful crunch.
2. Vinagrete: A tangy tomato and onion vinaigrette that provides a refreshing contrast.
3. Rice and Beans: Staple sides in Brazilian cuisine that offer a comforting balance.
4. Grilled Vegetables: Bell peppers, zucchini, and mushrooms grilled to perfection alongside the meat.

Traditional Drinks

To complete the Brazilian experience, pair your Picanha with these traditional drinks:

1. Caipirinha: Brazil’s national cocktail made with cachaça, lime, and sugar which I tried at the steakhouse as well and was thoroughly impressed!
2. Guaraná: A popular Brazilian soda made from the guaraná berry, offering a unique and refreshing flavor.
3. Beer: Light lagers like Brahma or Antarctica are perfect for cleansing the palate between bites of rich, savory meat.

Grilling Picanha is more than just cooking meat; it’s a celebration of Brazilian culture and culinary tradition. By understanding its history, mastering the butchering and preparation techniques, and embracing the traditional methods, you can bring a taste of Brazil to your own backyard.

Mr. Reilly’s dedication to grilling the perfect Picanha has created many memorable meals for our family, each bite taking us back to that first magical experience at Fogo de Chão. Whether you’re a seasoned grill master or a barbecue enthusiast, Picanha is sure to impress and delight at your next gathering. So fire up the grill, grab a skewer, and embark on your own Brazilian barbecue adventure.