Grill & BBQ
Picanha
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Picanha brings Brazilian churrasco to the barbecue: beef with its characteristic fat cap, seasoned simply with salt and pepper. Direct and indirect heat provide browning and controlled cooking.
Timing
- Preparation: 25 min.
- Cooking: 40 min.
- Minimum core temperature: 63 °C; then rest for at least 3 minutes.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 585 kcal
- Protein
- ≈ 60.2 g
- Carbohydrates
- ≈ 0.3 g
- Fat
- ≈ 38 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1.2 kg picanha with fat cap · ≈ 1200 g · Assumed quantity / reference product
Picanha scenario: 90% beef rump, 10% fat cap (MODEL:PICANHA) - 1 tsp black pepper · ≈ 2.5 g · Assumed quantity / reference product
Pfeffer schwarz, getrocknet (R258100) - 1 tbsp oil · ≈ 13.65 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000)
Not included in the base calculation
- 15 g coarse salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.2 kg picanha with fat cap
- 15 g coarse salt
- 1 tsp black pepper
- 1 tbsp oil
Instructions
- Cut the picanha into thick steaks or leave whole; do not remove the fat cap.
- Salt the meat and first sear all sides over direct, medium charcoal heat.
- Then finish cooking away from the direct embers and check the core temperature.
- Rest for at least three minutes and slice across the grain.
Tips
- Equipment: Churrasqueira
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: Render the fat cap slowly without letting it drip into flames.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
