Why keep picanha fridge-cold before roasting?

Cooking it straight from the fridge lets the fat cap render and colour during the 5 minute roast at 200°C (390°F) while the inside stays rare. That leaves room for the steaks to cook through on the second, hotter grill.

What internal temperature should picanha steaks reach?

Cook the steaks until they reach 47 to 50°C (115 to 120°F) for medium-rare, checking with a meat thermometer. Then rest them for the same length of time you cooked them before slicing and serving.

What should I do if the fat causes flare-ups?

Move the steaks to a cooler part of the grill rather than taking them out of Charlie. Keep moving them around over the 300°C (570°F) heat so they colour without catching in the flames.

Which way should I slice picanha into steaks?

Slice the roasted joint across the grain into steaks before grilling, then slice each steak again to serve. Cutting against the grain keeps the meat tender. Serve with your favourite steak sauces.

Outdoor Cooking & Charcoal Oven Recipes / Beef

Picanha cooked over charcoal in the Charlie Oven

BBQ Picanha

Name: BBQ Picanha
Prep time: 1 h
Cook time: 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 1kg Picanha (rump cap); Maldon salt, to season liberally

Picanha's generous fat cap is a big part of its appeal. Chris Taylor's masterclass recipe roasts the Brazilian rump cut briefly in Charlie before slicing it into steaks for a hot grill. Two cooking stages, with plenty of flavour from the fat and charcoal.

Chris TaylorChef, Berro Kitchen

Roast

Prep1 hour plus resting

Cook10 minutes

Serves4 to 6

DifficultyMedium

Ingredients

1kg Picanha (rump cap)
Maldon salt, to season liberally

Equipment

Charlie Charcoal Oven£5,950.00 View, Charlie Charcoal Oven
Stag British Premium Ash Charcoal£96.50 View, Stag British Premium Ash Charcoal

Method

Using a medium-heat charcoal bed, bring the Charlie Oven to about 200°C (390°F). Place a shelf about 15cm above the charcoal.
Keep the Picanha joint fridge-cold and liberally season with Maldon salt. Place the whole joint over the charcoal, close the door, and roast for 5 minutes.
The aim is to get colour on the crust and render the fat down. Keeping the meat cold ensures the fat cooks through when grilling the steaks later. Remove and leave to cool for about an hour.
Bring the oven up to 300°C (570°F). Slice the Picanha across the grain into steaks.
Salt the steaks all over and grill over high heat, moving them around and to a cool zone if flames get too high. Cook until the internal temperature reaches 47 to 50°C (115 to 120°F), then rest for the same time you cooked them.
Slice each steak and serve. Enjoy with your favourite steak sauces.

More recipes

The cook

Chris Taylor

Chef, Berro Kitchen

Chris Taylor, aka 'T-Bone Chops,' is a fire-cooking specialist and co-founder of Berro Kitchen. He's co-authored barbecue cookbooks with DJ BBQ, including 'Fire Feasts,' and founded Whittle & Flame Charcoal.

More recipes by Chris Taylor

Frequently asked questions

Why keep picanha fridge-cold before roasting?

Cooking it straight from the fridge lets the fat cap render and colour during the 5 minute roast at 200°C (390°F) while the inside stays rare. That leaves room for the steaks to cook through on the second, hotter grill.
What internal temperature should picanha steaks reach?

Cook the steaks until they reach 47 to 50°C (115 to 120°F) for medium-rare, checking with a meat thermometer. Then rest them for the same length of time you cooked them before slicing and serving.
What should I do if the fat causes flare-ups?

Move the steaks to a cooler part of the grill rather than taking them out of Charlie. Keep moving them around over the 300°C (570°F) heat so they colour without catching in the flames.
Which way should I slice picanha into steaks?

Slice the roasted joint across the grain into steaks before grilling, then slice each steak again to serve. Cutting against the grain keeps the meat tender. Serve with your favourite steak sauces.