Three BEST ways to cook Picanha

picanha beef

🥗Healthier: flank steak

💰Cheaper: sirloin

flank steak is leaner and more affordable than picanha.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

avocado oil offers a similar flavor with a higher smoke point.

butter

🥗Healthier: margarine

💰Cheaper: cooking oil

margarine can provide similar richness at a lower cost.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

dried herbs can be used for convenience and cost.

Open the grill and turn on the gas to create a direct and indirect heat zone.

Place the picanha on the cutting board and score the fat cap without carving through it.

Generously season the fat cap with coarse salt.

Place the picanha over indirect heat with the thickest part pointing towards the fire.

Close the lid and cook until the internal temperature reaches 52 degrees Celsius (125.6°F).

Let the picanha rest for at least 5 minutes to stabilize the temperature.

Fire up the Sizzle Zone for the final sear.

Cut the picanha against the grain into steaks, about 3 to 4 fingers thick.

Skewer the steaks, placing the thickest pieces in the center of the skewer.

Season the fat cap of the skewered picanha with light sea salt.

Place the skewer on the rotisserie and cook, allowing the fat cap to melt and create a crust.

Slice off the caramelized outside of the picanha, similar to shawarma, revealing the pink inside.

Return the sliced picanha to the rotisserie to continue cooking until fully crusted.

Cooking Techniques

Equipment Needed

Spice Level: