How to Make Picanha Steaks Like Fogo De Chao (Easy Method)

picanha steak

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin is leaner while flank steak is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

Cut the picanha into 1-inch steaks, ensuring to cut with the grain.

Season each steak generously with coarse salt, including the sides and fat cap.

Turn on the grill and set the burners to high for maximum sear.

Once the grill is hot, place the picanha steaks on the grill.

Sear each side for about 2 to 3 minutes, ensuring to get direct heat on the edges and fat cap.

After searing, move the steaks to indirect heat to achieve an internal temperature of 125°F.

Once the steaks reach the desired temperature, remove them from the grill and let them rest for about 5 minutes before cutting into them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary