Picanha.
Brazilian churrasco king. Top sirloin cap with a legendary fat cap. Coarse salt, hot fire, thin slices, no compromises. Never trim the fat.
- Origin
- Top Sirloin (Cap)
- Marbling
- Very Good
- Difficulty
- Medium
- Sweet Spot
- Med-Rare
The Cap on Top of The Sirloin.
Picanha is the top sirloin cap — the biceps femoris muscle that sits on top of the main top sirloin. In America it's usually labeled "top sirloin cap" or "rump cap"; in France it's called culotte. In Brazil, where it's the signature cut of the churrasco steakhouse tradition (churrascaria), it's called picanha and it's arguably the country's national steak.
The whole picanha is triangular in shape, typically 2 to 3 pounds, with one absolutely critical feature: a thick fat cap on the top side. This fat cap is not optional. It is not to be trimmed. It is not something the butcher should "clean up" for you. The fat cap is the entire reason picanha is special — it renders during the cook, bastes the meat in beef fat from above, and crisps into a delicious edge. Trim it and you turn picanha into an inferior top sirloin steak. Leave it on and you have one of the great cuts on the cow.
The muscle underneath the fat cap is well-marbled, tender for a working cut, and has excellent beef flavor. The combination of the fat cap rendering into the meat plus the natural marbling delivers an eating experience that punches well above picanha's price point — traditionally cheaper than ribeye but comparable in satisfaction. This is why picanha has exploded in American popularity over the last decade. Costco now sells whole picanha under the Kirkland brand at a fraction of the price of premium steaks. Home cooks who've caught on don't go back.
The Brazilian cooking tradition is what defines picanha. Cut into thick horseshoe slices, seasoned only with coarse rock salt (sal grosso), bent into C-shapes and threaded onto skewers with the fat cap facing outward, then grilled over screaming direct heat. As the outer layer reaches medium-rare, the churrascaria server slices thin pieces off with a long knife and drops them onto your plate. The skewer goes back over the fire. Continuous cook, continuous slice, continuous serving. This is rodizio, and picanha is its star.
The Facts
- PrimalSirloin (top sirloin cap)
- Also CalledTop Sirloin Cap, Rump Cap, Culotte
- MuscleBiceps femoris
- ShapeTriangular with fat cap
- Typical Weight2 – 3 lb whole
- Fat Cap1/4" – 1/2" thick — NEVER trim
Flavor Profile
- Beef FlavorRich · Buttery · Sirloin-forward
- TendernessHigh for a working cut
- MarblingVery Good
- JuicinessExtreme, fat cap bastes as it renders
- TextureFirm grain, tender bite
- The Money BiteInterior with rendered fat cap edge
Coarse Salt. That's It.
Brazilian churrasco tradition is uncompromising on this: picanha gets sal grosso (coarse rock salt) and nothing else. No pepper, no garlic, no rubs, no marinades. The reason: the fat cap renders and combines with the salt on the crust to create the entire seasoning profile. Anything else competes. This is genuinely the right call for picanha. The muscle has enough natural beef flavor and the fat cap contributes enough flavor lift that adding rubs would obscure rather than enhance. Salt is the whole seasoning story. That said, the "enthusiast" version below adds a chimichurri sauce at serving time — which is Argentine, not Brazilian, but works beautifully with picanha and is a legitimate cross-tradition move.
Sal Grosso.
Coarse rock salt, applied heavy 30 minutes before the cook. Nothing else. This is the traditional churrascaria preparation and the correct one. Trust the beef and the fat cap.
- 01Coarse rock salt (sal grosso), heavy
- 02Apply 30 minutes before cook
- 03No pepper, no rubs, no marinade
- 04Let the fat cap do the flavor work
Argentine Cross-Over.
Traditional Brazilian sal grosso on the meat itself. Argentine chimichurri sauce (parsley, garlic, red wine vinegar, olive oil, red pepper flakes) spooned over sliced picanha at the plate. Not traditionally Brazilian but pairs beautifully. A legitimate move.
- 01Picanha: sal grosso only
- 021 cup fresh parsley, minced
- 036 cloves garlic, minced fine
- 041/2 cup olive oil
- 053 tbsp red wine vinegar
- 061 tsp red pepper flakes, 1 tsp oregano
- 07Rest sauce 30 min before serving
Screaming Direct. Fat Cap Out.
Two legitimate approaches for picanha at home: the traditional churrasco C-skewer method over hot direct heat, or a whole roast reverse sear with the fat cap up. Both work. The C-skewer method is more theatrical and traditional; the whole roast is easier for indoor cooks or people without a churrasco skewer setup.
Whichever method you choose, the fat cap must be scored in a crosshatch pattern (about 1/2 inch apart, cutting only into the fat, not the meat) so it renders faster and more evenly. And the fat cap must always face the heat source, not away from it — you want the fat to render and baste the meat below, not sit on top hardening while the underside overcooks.
Churrasco C-Skewer
Cut picanha into 2-inch thick slices with the grain. Bend each slice into a C-shape and thread onto a skewer through both ends of the C, fat cap facing outward. Grill over 600°F+ direct heat, rotating every few minutes. Slice thin pieces off as they reach med-rare.
- Heat
- 600°F+ direct
- Skewer
- Long flat metal churrasco skewer
- Total Cook
- 12–15 min for full med-rare
- Serving
- Slice thin as cooked, continuous
Whole Roast Reverse Sear
Score the fat cap. Two-zone grill or 275°F oven, fat cap up. Roast until internal hits 115°F (about 45 minutes for a 2 lb picanha). Sear whole over direct heat, fat cap down first to render. Slice thin against grain.
- Roast Temp
- 275°F indirect
- Sear Temp
- 600°F+ direct
- Roast Time
- 45–60 min to 115°F
- Sear Time
- 2 min fat cap, 2 min meat side
Fire Setup. By Rig.
Every rig needs aggressive direct heat. If you're going churrasco C-skewer style, direct only. If you're going whole roast, two-zone.
Kettle / Weber
Full chimney lump for churrasco style, or two-zone for whole roast. Lump charcoal is the Brazilian tradition.
Churrasco Skewer
Long flat metal skewer, ideally 24" or longer. Some kettles have rotisserie attachments — use if you have one.
3+ Burner Gas
All burners high for C-skewer style. Two-zone (one high, two off) for whole roast reverse sear.
Roast + Sear
Ideal for whole roast reverse sear. Roast at 275°F, max sear at end. Wood smoke adds flavor.
Med-Rare. Fat Cap Rendered.
Same target as most sirloin cuts — pull at 128°F for med-rare. The critical addition for picanha: the fat cap must be fully rendered and crispy. Undercooked fat cap is chewy and unpleasant. Give it enough heat to actually render. If the meat hits temp before the fat is done, slice off thin pieces of meat and return the skewer/roast to the fire to finish the fat.
Steakman Picks · Medium-Rare
Rare
Cool red. Fat cap likely underrendered. Not ideal.
Med-Rare
Warm pink. Fat cap rendered and crisp. Picanha sweet spot.
Medium
Fat cap fully rendered but meat losing juice. Serviceable.
Med-Well
Dry, tightening fast. Picanha loses its magic here.
Well Done
This is churrasco. Don't do this.
Carryover cook: Picanha carries over 5–7°F depending on cook method. Whole roast: 7°F. C-skewer with continuous slicing: 5°F (since the outer layer gets removed as it cooks). Slicing: thin against the grain, always. Picanha's grain runs across the width of the cut — perpendicular to the fat cap. Slice thin, at a slight bias, and each slice will have a strip of rendered fat cap attached. That's the perfect bite.
Six Steps. Every Time.
Picanha is one of the most forgiving premium cuts on the site. Salt it right, respect the fat cap, keep the fire hot. The Brazilian tradition is refined precisely because picanha is a cut that rewards restraint. Don't overthink it.
- 01
Score the Fat Cap
Crosshatch pattern, 1/2 inch spacing, cutting only into the fat (not the meat). This helps the fat render faster and more evenly. Never trim the fat cap itself — only score it.
- 02
Salt Heavy 30 Minutes Ahead
Coarse rock salt (sal grosso if you can find it, kosher salt if not), heavy application. 30 minutes on the counter. That's the entire seasoning. Trust it.
- 03
Choose Your Method
Churrasco C-skewer for the traditional presentation and continuous serving. Whole roast reverse sear for indoor cooks or people without a skewer setup. Both are correct — pick based on your equipment and audience.
- 04
Fire Screaming Direct
600°F+ direct heat for churrasco style. Two-zone with a very hot sear zone for whole roast. Fat cap always facing the heat source, never away from it.
- 05
Cook to 128°F Internal
Check with an instant-read probe into the meat, not the fat. As the outer layer reaches temp, the fat cap should be visibly rendered and crispy. If the meat hits temp before the fat renders, sear the fat cap harder over direct heat while resting the interior.
- 06
Slice Thin Across Grain
Grain runs perpendicular to the fat cap. Rotate the picanha so your knife runs across the grain. Slice thin — 1/4 inch or less — at a slight bias. Each slice should have a strip of rendered fat cap attached. Serve immediately with rice, black beans, farofa, chimichurri if you built one, and cold beer.
Gear We'd Actually Use.
Picanha's gear list splits by method. Churrasco style requires a long metal skewer. Whole roast reverse sear uses standard grill gear.
Weber Kettle 22"
Best rig for both churrasco skewer and whole roast reverse sear. Two-zone charcoal is the Brazilian tradition.
24" Churrasco Skewer
Long flat metal skewer for the C-shape method. Amazon has affordable options — this is the gear that makes home churrasco possible.
Coarse Rock Salt
Sal grosso if you can find it at a Brazilian market. Kosher salt as backup. NOT table salt — the coarse texture matters.
Long Slicing Knife
10" or 12" slicing knife for the thin cross-grain slices. Sharpness matters — dull blades tear rather than slice.
Rice, Beans, Farofa
The traditional Brazilian plate. Long-grain white rice, black beans, farofa (toasted cassava flour) for texture, chimichurri sauce.
The Picanha FAQ.
What is picanha?
Picanha is the top sirloin cap — the biceps femoris muscle sitting on top of the sirloin primal, distinguished by a thick fat cap on one side. In America it's often labeled "top sirloin cap" or "rump cap"; in France it's called culotte. It's the signature cut of Brazilian churrasco steakhouses (churrascarias) and one of the most popular steaks in Brazil overall. The fat cap is not to be trimmed — it's the entire point of the cut.
Picanha vs top sirloin — are they the same?
No. Picanha is a specific muscle within the top sirloin section — the cap muscle that sits on top of the main top sirloin. When you buy a whole picanha, you're getting the biceps femoris muscle with its distinctive triangular shape and thick fat cap. Regular "top sirloin steak" is cut from the underlying muscle after the cap has been removed. Picanha is the cap; top sirloin steak is what's underneath. Different eating experience, different price.
Do I really keep the fat cap on picanha?
Yes, always. The fat cap is the whole point of picanha — it renders during the cook, basting the meat below in its own beef fat, and crisps into a delicious edge. Trimming the fat cap turns picanha into an inferior top sirloin steak. Score the fat cap in a crosshatch pattern so it renders faster and more evenly, but never remove it. If your butcher tries to trim it, ask them to stop.
What's the classic Brazilian churrasco method for picanha?
Cut the whole picanha into thick slices (2 inches) with the grain. Season heavily with coarse rock salt (sal grosso). Bend each slice into a C-shape and thread onto a long skewer through both ends of the C, fat cap facing outward. Grill over screaming direct heat, rotating every few minutes. As the outer layer reaches medium-rare, slice thin pieces off with a knife and serve immediately, then return the skewer to the fire for the next round. This is the churrascaria rodizio style — continuous slicing and serving.
Why is picanha getting so popular in America?
Two reasons. First, the eating experience is exceptional — the fat cap plus natural marbling delivers something comparable to premium cuts at a lower price point. Second, availability has exploded. Costco carries whole picanha under Kirkland Signature branding at competitive prices, and butcher shops have started stocking it as demand grows. American home cooks who've tried picanha don't go back to plain top sirloin.
The Sirloin Family.
Picanha's neighbors on the cow — the other cuts from the sirloin region.
Top Sirloin
What sits under the picanha cap. Same primal, different muscle, no fat cap. Everyday-price alternative.
Bottom Sirloin
The other half of the sirloin primal. Home of tri-tip and bavette.
Tri-Tip
Bottom sirloin triangular cut. Santa Maria tradition instead of Brazilian churrasco.
Bavette
Bottom sirloin flap. French bistro tradition. Same sirloin neighborhood, very different personality.