Choice Picanha Loin Cap

Here’s a step-by-step guide to cooking a Picanha, often done as a classic Brazilian-style churrasco:

1. Preparation

• Your Picanha will come with a nice fat cap. This fat layer adds flavor and moisture during cooking.
• Slice: Cut the Picanha into thick steaks (about 1-1.5 inches thick) against the grain.
• Season: Generously season with 44 Farms Black Pepper Infused Salt. Traditionally, no other seasoning is needed as the coarse salt & pepper brings out the rich beef flavor, but you can add our 44 Farms Black Garlic Salt if desired.

2. Grilling (Direct Heat)

• Preheat the grill: Set up your grill for direct heat, getting it to around 400-450°F.
• Skewer (optional): Many Brazilian steakhouses skewer the steaks in a horseshoe shape with the fat cap on the outside.
• Grill: Place the Picanha steaks over direct heat with the fat cap facing up. Grill for about 4-5 minutes per side for a medium-rare finish, turning halfway through. The fat cap should get crispy without burning.

3. Reverse Sear (Alternative Method)

• Set up for indirect heat: Place the steaks over indirect heat at around 225-250°F, cooking until they reach an internal temperature of about 120°F.
• Sear: Finish by searing on high direct heat for 1-2 minutes per side to caramelize the exterior and achieve a beautiful crust.

4. Rest and Slice

• Rest: Let the Picanha rest for 5-10 minutes to allow the juices to redistribute.
• Slice: Cut thin slices against the grain to maximize tenderness.

5. Serve and Enjoy

• Serve with chimichurri, grilled vegetables, or as a main dish in a Brazilian-inspired meal.