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Top Sirloin Cap Grill
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How to Grill Brazilian Picanha

How to Reverse Sear Delicious Sirloin Cap (Brazilian Picanha)
Course: Meat
Cuisine: brazilian
Keyword: picanha, reverse sear, top sirloin cap
Servings: 6


  • Whole Sirloin Cap (Picanha)
  • kosher salt
  • 1 tablespoon olive oil


  • Trim off silver skin if there is any.
  • Cut steaks about 1 1/2 to 2 inches lengthways.
  • Salt with kosher salt liberally. Put on rack. Refrigerate 24 hours.
  • Take meat out 30 minutes to one hour before cooking. It should have a darker appearance and the salt will be absorbed.
  • Light Grill. Once hot, turn off one side of the grill.
  • Place meat on the side that has no heat.
  • Once the meat has reached 80 degrees,F, turn over.
  • Once the meat has reached 115 degrees F. rub olive oil on each side.
    Place on hot grill to sear, about a minute on each side.
  • Rest meat for 10 minutes. Add black pepper.
  • Cut across the grain to serve.