Want to make a stunning roast for Sunday supper, a holiday centerpiece, or simply because? Learn how to make a Picanha Roast that begins on the stovetop and finishes in the oven. This mostly hands-off method yields a tender, flavorful roast with Brazilian churrasco vibes—no grill required.
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Why I love this Picanha Roast recipe
Oi, Gente!
This recipe is versatile and perfect for many occasions. With a few complementary sides you can recreate churrasco flavors without a grill, host a memorable Sunday supper, or impress family with a holiday-worthy roast. Once you master this technique, you’ll repeat it all year—it’s simple and reliably delicious.
What makes this roast special is treating the fat cap as the star. The fat adds silkiness, moisture, and rich flavor, so we render and use it to baste the meat, then finish the roast in a hot oven. Timing and temperatures matter: from resting the meat at room temperature to searing and monitoring internal temperature, each step ensures juicy, evenly cooked results. Read on for the full method and why each choice matters.
Beijinhos xoxo
Other meaty recipes to try: Steak and Onions (Bife Acebolado), Ribeye Steak Marinade, Tri Tip Marinade.
Ingredients:
REMEMBER!
Changing a recipe can lead to failure. Substitutions or tweaks might significantly impact results, so for the best outcome follow the recipe closely.
- Coarse salt — sal grosso or coarse kosher salt works best.
- Freshly ground black pepper.
- Fresh thyme and rosemary — use one or both to add aromatic flavor.
- Bay leaf.
- Garlic cloves, smashed.
For exact measurements and step-by-step instructions, see the recipe card at the end of the post.
And, of course, you can’t make picanha roast without picanha!
Picanha is the Portuguese name for culotte or sirloin cap — a flavorful cut from the top sirloin. It’s prized for the fat cap that renders down and flavors the meat. Ask your butcher for a whole sirloin cap if grocers typically sell it portioned into steaks.
- Brazilian or Latin grocery stores often carry whole picanha.
- When buying, choose a piece with a generous fat cap and a typical size of about 2.5–3.5 pounds (1.2–1.6 kg). Larger pieces can include other muscles and will cook differently.
Do not trim the fat cap — that’s where most of the flavor and silkiness comes from.
How to make this picanha roast
Bring to room temperature. Remove the picanha from the refrigerator 30–60 minutes before cooking. A cold center will not cook evenly, especially with a thick fat cap.
Preheat the oven. Set it to 395°F (200°C) so it’s ready when you finish searing.
Pat dry. Remove packaging and pat the roast dry with paper towels. Moisture will steam in the pan and prevent a good sear.
Start on a cold skillet, fat side down. The fat cap is the key flavor component. Place the picanha fat-side down on a cold cast-iron skillet off the heat—this lets the fat render slowly when you place the skillet over medium heat. Rapid high heat will sear the surface without properly rendering the fat.
Season only the meat side. Apply coarse salt and freshly ground black pepper to the meat side. Press the salt gently so it adheres.
Render the fat. Move the skillet to medium heat and let the fat render for about 6–10 minutes. Once there’s enough melted fat, add the bay leaf, smashed garlic, thyme, and rosemary to the fat and let them sizzle briefly to release their aroma.
Baste and crisp the fat cap. Use a spoon to baste the roast with the flavored fat while the fat cap crisps. Near the end, increase to medium-high for extra color.
Sear the remaining sides. Flip the roast and sear the other sides in the rendered fat for about 3 minutes per side so the meat contacts the flavored fat and forms a good crust.
Transfer and discard excess fat. Move the picanha to an ovenproof dish fat-side up. Discard most of the rendered fat—left in the skillet it can smoke in the oven. The residual fat on the cap will continue to flavor the roast.
Season the fat cap and roast. Sprinkle the fat cap with salt and pepper, then place the roast in the preheated oven.
Bake to temperature. Use an instant-read thermometer. For rare to medium-rare, bake about 10 minutes or until the internal temperature is about 119–120°F (48–49°C). The meat will continue to rise 5–7°F (3–4°C) as it rests, so remove it 5°F below your target doneness. Cook longer if you prefer medium or well-done.
Rest the meat. Transfer the roast to a cutting board and let it rest undisturbed for about 10 minutes. Resting allows residual heat to finish cooking the center and juices to redistribute, keeping the meat juicy when sliced.
Slice and serve. Slice the picanha across the grain into 1/4″–1/2″ (6–12 mm) slices. Thinner slices work well if you prefer rarer meat; slightly thicker slices suit medium doneness.
What you need to know about cooking temperatures
Meat continues to cook while it rests. Expect the internal temperature to rise another 5–7°F (3–4°C) during the resting period. For best results, remove the roast from the oven when it is about 5°F (3°C) below your desired final temperature.
How to serve
This roast pairs beautifully with Brazilian white rice, black beans, and a simple vegetable like broccolini or fried ripe plantains. In warmer months, serve with cilantro chimichurri or molho à campanha (Brazilian salsa). For holidays or special dinners, a herb compound butter, collard greens with bacon, and mashed or roasted potatoes complement the meat well. And don’t forget farofa—it’s a classic accompaniment.
How to store and reheat leftovers
Store sliced leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the oven or air fryer to preserve texture and prevent drying out.
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Picanha Roast
Aline Shaw
Ingredients
- 3 pounds of picanha (culotte / sirloin cap)
- 1 whole bay leaf
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 whole cloves garlic, smashed and peeled
- Coarse salt to taste (sal grosso)
- Freshly ground black pepper
Equipment
- Cast iron skillet
- Roasting pan or ovenproof skillet
- Tongs
- Meat thermometer
Instructions
- Remove the picanha from the refrigerator 30–60 minutes before cooking.
- Preheat your oven to 395°F (200°C).
- Pat the picanha dry with paper towels.
- Place the picanha fat-side down on a cold skillet off the heat.
- Season only the meat side with coarse salt and freshly ground black pepper, pressing the salt to adhere.
- Set the skillet over medium heat and render the fat until it begins to melt, about 8–10 minutes.
- Add the bay leaf, garlic, thyme, and rosemary to the rendered fat and baste the roast as the fat cap crisps, about 5 minutes.
- Flip and sear the other sides in the rendered fat, about 3 minutes per side.
- Transfer the picanha fat-side up to a baking dish or ovenproof skillet. Discard excess rendered fat.
- Season the fat cap with salt and pepper and roast in the preheated oven.
- Bake until the internal temperature reaches about 119–120°F for rare–medium-rare (pull the roast 5°F below your desired final temperature).
- Remove from the oven when 5°F below target, rest on a cutting board for about 10 minutes, then slice and serve.
Bom Apetite!!!
Notes
Remove the picanha from the oven at least 5°F (3°C) before your desired final temperature to allow for carryover cooking while resting.
Nutrition
Serving: 1 | Calories: 322 | Protein: 51 g | Fat: 11 g | Carbohydrates: 1 g