Traditional Brazilian-Style Picanha: Juicy, Flavorful & Fire-Grilled

This traditional Brazilian-style picanha is a celebration of bold flavor and simple technique. Grilled with just salt and fire, the result is tender, juicy beef with a crispy fat cap that melts in your mouth—perfect for backyard gatherings or weeknight indulgence.

For the best taste and nutrition, we recommend using grass-fed, grass-finished picanha, like the ones offered in our beef shares, meat CSA, and curated bundles.

Ingredients

2–2.5 lbs picanha (grass-fed, grass-finished), whole with fat cap intact

Kosher or coarse sea salt

Optional: black pepper or garlic powder

Skewers (metal or wood, soaked if wooden)

Method

Prep the Picanha

Let the picanha rest at room temperature for 30–45 minutes.

Trim only the silver skin if needed, but keep the fat cap on.

Slice into 2–3 thick steaks (2 inches), cutting with the grain.

Fold steaks into a C-shape, fat-side out, and skewer.

 

Season and Grill

Generously coat with kosher salt. Let rest for 30 minutes.

Grill over hot charcoal, rotating every 2–3 minutes to sear evenly.

Cook to an internal temp of 130°F for medium-rare.

Rest for 10 minutes, then slice thinly against the grain.

 

Why Choose Grass-Fed Picanha?

Grass-fed, grass-finished picanha is:

✔ Naturally flavorful, with a deeper, beefier profile

✔ Lower in fat but still juicy, thanks to the fat cap

✔ Raised without hormones or antibiotics, pasture-fed start to finish

Looking for high-quality picanha in Hawaii? Our half or whole beef shares include premium grass-finished cuts perfect for this dish.

 

Pro Tips for the Best Picanha

1. Don’t trim the fat: It bastes the meat as it cooks.
2. Use real charcoal: Authentic flavor comes from open-fire grilling.
3. Slice against the grain: This ensures every bite is tender.