Antibiotic & Hormone Free Whole Picanha Steak
Picanha is a cut of beef that is especially popular and highly regarded in Brazil. In the US, it's called sirloin cap, and in the UK, it's known as the rump cap. Picanha is derived from the back side of the cow, above the butt, where it sits on a fat cap.
- Picanha steak (approximately 2lbs total)
- 2 Tablespoons coarse sea salt or coarse kosher salt
Preheat your charcoal grill. Set your charcoal up in 2 zones and vents all the way open. You want the temp to be really hot, around 500+ degrees F.
Prep the meat. Skewer the picanha with two metal skewers to secure each steak. Picanha has a fat cap on one side, so curve the steaks to make a C with the fat cap on the outside of the C. Season the steaks on all sides with the salt.
Grill the steaks. Place the skewers directly on the charcoal grill right in the middle between the hot and cool zones. Stand by to flip every 2 minutes to recreate a rotisserie experience without actually having a rotisserie. Cook to your preferred doneness. Cook steaks for about 15-20 minutes to 130 degrees F for medium rare.
Rest, slice, and serve. Pull the picanha off the grill and let them rest. Use a heating pad to hold the skewers, then secure the skewer underneath and run knife on the outside of the steak to slice into thin slices.