How to choose and prepare a picanha for a barbecue?

For a truly complete barbecue, you have to have picanha! It's usually the most anticipated cut, generally at the top of the list when it comes to choosing the best barbecue meats. This muscle-free and highly vascularized cut has a rich flavor and unmistakable texture, making it impossible to resist!

And with the goal of ensuring your barbecue is a success with the noble presence of picanha, it's essential that the entire process, from the moment of purchase to slicing it to serve on the board, is mastered by the grill master. This way, you'll get the most out of Brazil's most beloved cut!

Check out this exclusive post from Mundo Cimo to learn precise tips for both selecting the ideal picanha cut and preparing it professionally. Stay with us and become a true expert!

How to choose the perfect picanha?

We've gathered the main tips from the most experienced grill masters to guide you in your choice. With this information in hand, practice observing the meat and perfecting your instincts. It might be difficult at first, but rest assured that you'll soon master the art and outsmart any tricksters out there.

1. Observe the color

A good piece of picanha should be reddish-pink. This shows the intense vascularization of the cut and indicates that it is fresh. Whitish or darkened picanha is not a good sign!

It's hard to check the color of vacuum-sealed cuts. In these cases, always prefer more reliable brands and check the amount of liquid in the packaging. Meats with a lot of loose liquid can become dry and tough when grilled.

2. Be careful with the fat layer

The fat on your picanha is a highlight in itself, perfectly complementing the meat fibers when cooked well. But it's not good to overdo it: the fat layer should be moderately thick and uniform throughout the cut. A very thick layer indicates that the cattle was older, which may mean the meat is not as tender – something between 1.5 and 2cm is ideal.

A very thin layer is also not ideal: this piece will not be as juicy and flavorful. If possible, try to feel the texture of the fat: it should be soft and offer very little resistance to the knife. Here, color is also important: the older the cattle, the more yellowish and harder the fat cap.

3. Texture and thickness of the cut

Also observe the overall thickness of the piece: a good picanha has a considerable height at its thickest part, about 3 fingers. Before buying, feel its tenderness with your fingers: good picanha must be tender!

4. Watch the size

This is a controversial topic, as ultimately, this and other cuts can also depend on the animal's size. But in markets and butcher shops where you don't know the origin, the tip is to be suspicious of very large picanha cuts.

Some ill-intentioned butchers might try to sell you the hard hindquarter along with the picanha. This deception easily passes a untrained eye, as the hard hindquarter and picanha are continuous in the animal's anatomy — with the final shape of the piece being almost identical.

Prefer smaller cuts, around 1kg to 1.3kg. This ensures you're only taking picanha home. Also, consider that smaller cuts are easier and more "controllable," especially when preparing the whole piece.

Myths to avoid when selecting your picanha

If you like barbecue, you already know there are many myths, right? It's that "I've always done it this way" or "I don't know why, or who said it, but I'm sure that's how it works." However, it's time to put that mindset aside.

The information age gives us the chance to check the facts once and for all. To help you with this mission, we've selected some myths about picanha and debunked them all.

Check it out:

• “Vacuum-sealed picanha is no good!”: Yes, it is! But of course, as in other cases, it's worth taking a few extra precautions when selecting. Check if the piece has received the Brazilian Angus Association seal and check the amount of liquid present in the packaging. As we said before, too much loose blood can mean the piece will dry out.

• “To tenderize picanha, we should use pineapple”: Although pineapple has the potential to tenderize meat—with its enzymes digesting parts of the proteins—a really good picanha doesn't need anything to be tenderized. If the seller says the piece needs this trick, question its origin!

• “You have to remove the fat before grilling”: Don't do that with your picanha! Grill it with the fat and enjoy the flavor. Afterwards, if you prefer, you can remove it.

How to grill picanha on the barbecue?

Picanha is much loved for its distinct flavor, but it must be prepared correctly. Otherwise, you risk completely ruining a noble cut and compromising your barbecue.

Despite the pressure and responsibility, we're also here with great tips to help you grill delicious meat. Check it out and master picanha preparation!

Choose the type of picanha preparation

The first step is to decide how you will place the picanha on the grill: will it be the whole piece, in steaks on a skewer, or on the grill grates?

If you prefer to cut it, the recommended cutting size for the steaks is two fingers thick if your hand is large, or three fingers if it is smaller. So, separate the whole meat on a specific board and, with your professional barbecue knife, start slicing it delicately to ensure the right thickness for the steaks.

It is important to emphasize that the fat cap should not be removed before grilling, as it is the fat that provides that unique picanha flavor. If you prefer not to eat the fat for health reasons, wait until the meat is ready before removing it.

How to season picanha perfectly?

For seasoning, traditionally, just use coarse or medium salt, as picanha itself already has a very special flavor. Be careful with the quantity. Too much seasoning can, in addition to making it too salty, dry out and toughen the meat.

For a whole piece, a palm-sized amount of coarse or medium salt on each side is enough. An extra tip: for the meat to absorb the salt better, make small scores in the fat cap—carefully, without tearing the piece—in a grid pattern, using a barbecue knife. This helps the seasoning penetrate the meat. This is how to season when the piece is whole, but if the picanha is cut into steaks, you need to reduce the amount of salt.

If you prefer to deviate a bit from the traditional and add more flavor to the meat, you can make a mix of seasonings, using garlic, herbs, butter or olive oil, and salt. Simply chop or mince the garlic, mix it with salt, fresh herbs, butter or olive oil, and spread it over the steaks. Let it rest for a while, and then it's ready to grill.

Also check out more alternatives for barbecue meat seasonings at Mundo Cimo!

How long does it take to grill picanha on the barbecue?

Speaking of grilling, it's important to remember that, when portioned into steaks for the grill, picanha is a quick-cooking meat. Therefore, the grill master must keep an eye on it to turn it and remove it from the fire at the right time. Any moment of inattention can dry out the meat—which goes against the ideal of picanha, which is precisely to highlight its juiciness. Avoid overcooking it. The ideal doneness is rare to medium-rare, depending on the preference of those who will eat it.

Over medium to high coals and 40 centimeters from the heat source, about 8 minutes per side (for cuts up to 3 cm) is enough to achieve the famous rare to medium-rare point — halfway between rare and medium. If the whole piece is cooked on a spit, 40 minutes of rotation will also ensure a similar result throughout the picanha.

Extra tips from CIMO for your picanha

Now that you know everything about the ideal preparation of picanha, it's time to add some important tips to your arsenal when it comes to innovating the recipe and serving this wonder!

Inverted Picanha

Inverted picanha is a delicious possibility that allows you to combine the flavor and tenderness of picanha with a filling of your choice! You will need a relatively large, whole piece of picanha. With a sharp knife, make a hole in the middle of the meat, so you can fit your whole hand inside.

With the picanha already cut, give it a very subtle sear on the grill. It's important not to leave it on the coals for too long, as it should still be raw inside.

Once that's done, just stuff it. You can use cheeses, bell peppers, bacon—whatever you like. Then, just close it with skewers and return it to the grill to finish cooking completely. Although this is a bit more complicated, there's no doubt it will surprise everyone!

Garlic Picanha

Garlic picanha is very flavorful, ideal for those who like to season the meat with new tastes and, especially, for garlic lovers. To prepare it, salt the piece with coarse salt, as if you were grilling it. Take the opportunity to prepare the garlic paste while the meat sears. For the paste, use minced garlic, olive oil or butter, and a pinch of regular salt, then mix.

When it's ready, remove the meat, spread the garlic mixture, and return it to the grill to finish cooking. The paste will create a flavorful crust that will penetrate even the thickest pieces and cuts, while the olive oil or butter used helps to brown the meat.

Always sear the picanha

Whatever cooking style you choose, from traditional versions to inverted picanha or with garlic paste, searing this meat is a very important step.

With high heat, turn the piece until all sides have a superficial crust. It's a quick process and makes all the difference in appearance, in retaining the meat juices during preparation, and in ensuring that the iconic fat layer is properly toasted and pleasant to eat.

Be patient with cooked picanha

It's truly a challenge to see the steaks or whole picanha on the board and not be able to dig in, but letting the meat rest for 2 to 5 minutes (depending on the height of the steak or the size of the whole piece) is another precaution that can ensure the success of your barbecue.

This is because by waiting, you allow time for the internal liquids of the piece—still boiling due to the heat—to not escape with the very first cut. Waiting a bit ensures that the liquid will settle within the fibers to preserve maximum juiciness.

Cut against the grain of the picanha fibers

When serving slices of picanha to your guests, the final touch of special attention is the cutting moment.

Firstly, it's important to have a sharp, high-quality barbecue knife on hand, ensuring precise and elegant cuts without tearing the meat. Secondly, cuts should be made against the grain of the meat fibers, as shortened fibers make each portion even more tender and easy to chew!

And to become an expert in cutting meat too, check out our post on how to cut meat correctly!

Feel free to save, share, and revisit this post to check these and all other tips regarding preparing picanha on the grill. From selection to seasoning, cooking time, preparation, and cutting: when it comes to picanha, all care and attention to detail are worth it!

Also, check out our material highlighting the 5 best side dishes for your barbecue. These are delicious recipes that pair wonderfully, for example, with the queen of the Brazilian grill!