Herb Roasted Picanha

A delicious recipe using one of our most popular cuts!

November 19, 2024

This Herb-Crusted Picanha will make everyone believe you’ve gone to culinary school.

A beautifully marbled picanha roast is coated with fresh herbs and roasted until perfectly golden brown. Each slice is incredibly tender and flavorful, thanks to the natural fat cap that bastes the meat as it cooks.

This might be the first time you’re hearing about picanha. But in South America, it’s the star of every steakhouse. One bite, and you’ll get it!

While picanha is traditionally grilled or smoked, this oven-roasted version is an easy way to get mouthwatering results. It’s perfect for holiday dinners or an elevated weeknight meal.

Recipe By KJ and CO
Recipe By KJ and CO

What is picanha?

If you love a good sirloin steak, you’ll go crazy for picanha (pronounced “pee-KAHN-yah”). 

It’s the top cap of the sirloin with a thick layer of fat that covers the whole muscle.

While most cuts get trimmed of their fat, the picanha keeps its blanket of fat intact. As the roast cooks, this fat slowly melts into the meat, making every bite incredibly juicy and flavorful.

At Brazilian steakhouses, it’s the cut that servers slice right at your table. While it’s traditionally grilled or smoked, cut into thick Picanha Steaks or Skewers, this oven-roasted version is just as amazing and way easier to make at home. 


Ingredients

  • 32 oz Certified Piedmontese Picanha Roast
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon granulated garlic

Instructions

  1. Preheat your oven to 350 degrees.
  2. Using a sharp knife, gently cut a crosshatch pattern into the top of the fat cap of the picanha roast, making sure to not cut all the way through to the meat.
  3. Combine the olive oil, herbs and seasonings together in a small bowl. Evenly rub the herb mixture into the crosshatched fat cap of the roast.
  4. Heat an oven-proof skillet over medium heat on the stovetop. Sear the picanha fat side down to start to render the fat and get the crust golden brown, about 5 minutes. Watching closely to make sure the herbs don’t burn. Flip the picanha over to have the fat side up.
  5. Transfer the skillet to the oven and roast for 30-35 minutes or until an internal temperature of 135 in the thickest part of the meat for a medium-rare roast.
  6. Allow the picanha to rest for 10-15 minutes prior to thinly slicing against the grain and serving. Enjoy!

Picanha Pro Tips

  • Score the fat cap in a crosshatch pattern for extra crispy results
  • Don’t trim off the fat! It adds flavor and keeps the meat moist.
  • Use a meat thermometer for perfect doneness.
  • Cut against the grain when serving.

Picanha Temperatures

  • Rare: 125°F
  • Medium-rare: 135°F
  • Medium: 145°F (We Recommend Cooking Picanha to a Medium Temp to ensure good rendering of fat and ultimate tenderness)
  • Medium-well: 150°F
  • Well-done: 160°F

To view KJ and Co's Recipe on our website for more tips and tricks, visit here!

loading