Get ready to take a bite of the juiciest, most delicious grilled steak recipe! A Brazilian steakhouse favorite, Grilled Picanha Steak is one of the most flavorful, tender cuts of beef you will ever try.
Also known as the sirloin cap, picanha steak has a generous layer of fat, giving it an incredible flavor. Grill it up with flavorful Santa Maria seasoning, and this is easily one of the best picanha recipes ever. 😍
What is picanha?
Picanha (pronounced pi-can-ya) is a cut of beef also known as top sirloin cap steak, rib cap, rump cover, rump cap, and culotte steak. Grilled Picanha Steak is a churrasco steak recipe, which is a Brazilian method of cooking meaning “barbecue“.
This is easily one of our all-time favorite grilled sirloin steak recipes. No cut of beef is more tender and succulent than the sirloin cap. It’s a beautifully marbled beef cut that surrounds the ribeye steak.
The marbling, or white specks of fat content throughout the beef, is what gives sirloin cap its incredible flavor!
Picanha beef is also known as the prime rib cap, spinalis steak or spinalis dorsi, rib eye cap steak, and the other names listed above!
Sirloin cap recipes are a specialty of Brazilian churrascaria; that is, Brazilian steakhouses! Oftentimes, you will hear it referred to as the picanha grill or picanha BBQ.
Grilled Picanha Steak Ingredients
- 3-4 pound Picanha cut (sirloin cap steak)
- 1 tablespoon Santa Maria seasoning*, reserve 1 teaspoon
Yes, it’s that simple! You won’t need much seasoning to give this sirloin cap steak plenty of flavor. The secret to the great taste of this Brazilian steak recipe is in the beef itself! If you want to add a little something extra, try grilling your steak with garlic butter.
Sirloin cap steak has a layer of fat that should not be removed or trimmed. This is what gives the steak so much flavor.
You will also need metal meat skewers to grill the steaks with!
In our opinion, Santa Maria steak seasoning is the best steak seasoning ever for this recipe. Combine it with this steak cut, and it’s a match made in churrascaria heaven!
Santa Maria Steak Seasoning
Simple is better when it comes to seasoning steak! Santa Maria steak seasoning is essentially a mixture of salt and pepper, granulated honey or sugar, granulated garlic, and onion powder. It’s so simple, but the flavors are powerful! You can find Santa Maria steak rub at the store or make it at home using those ingredients.
If you do not have Santa Maria seasoning readily available, use 1 tablespoon coarse sea salt and 1 tablespoon cracked black pepper.
Where to Buy Picanha
Most U.S. butchers divide Picanha into other cuts of meat, with it being a part of the ribeye, so you most likely will not find it with the other cuts of beef on display. However, if you ask the butcher at your local grocery store, they will be able to provide you with sirloin cap steak!
Keep in mind that sirloin cap goes by many names, so your butcher may know it by one and not the other.
You are going to love this amazing beef cut. Rib cap picanha steaks are tender, juicy, and packed with so much flavor!
Grilling Churrasco-style Picanha Steak
- Preheat your grill to high (~ 400°F).
- Score the fat cap of the sirloin cap in a crosshatch pattern. You do not want the cuts to go too far through the layer of fat.
- Rub 2 teaspoons of Santa Maria seasoning all over the scored fat cap.
- Cut the Picanha steak into 1-inch strips. Fold each strip into a “C” shape, then sldie onto metal skewers. Season with 1 teaspoon more of Santa Maria rub.
- Grill for about 15 to 20 minutes over indirect heat, turning every 5 minutes until your steak reaches your desired level of doneness. For medium-rare, you will want an internal temperature of 135°F, or 145 for medium.
Remove from the grill and allow to rest for 5 to 10 minutes before serving.
How to Cook Picanha Steak on the Stove
- Melt a pat of butter until it begins to smoke in a cast-iron skillet over high heat.
- Add picanha steak. Cook one at a time to avoid over-crowding the pan.
- Cook for 3 minutes on one side, then 2 on the other. This will give the steak a nice crust on the outside while keeping it from overcooking. This should cook the steak to medium-rare.
Tips for cooking on the stove:
– Follow the same steps as above to prepare the beef cut before cooking.
– Use wooden skewers instead of metal skewers, as you can trim them to fit your pan.
What to Serve with Brazilian Steak
Steak and potatoes is a classic for a reason! Try serving grilled Picanha steak with Baked Crispy Potato Wedges or Air Fryer Frozen French Fries. When paired with Garlic Parmesan Fry Seasoning and Sriracha Fry Sauce, this combination is truly incredible!
Other favorite choices include Green Bean Almondine for an elegant dinner, or Air Fryer Asparagus Fries for a classic pairing with a twist. The flavors of Picanha also pair deliciously with Mexican street corn!
Is this Picanha steak recipe gluten-free?
Yes! With only two ingredients – the steak and rub – everything in this Picanha steak recipe is 100% gluten-free.
Is grilled Picanha steak keto-friendly?
Absolutely. Picanha steak is a great choice for mixing up your favorite keto steak recipes. It’s even better with garlic butter!
More Easy Steak Recipes You’ll Love
Try our Vietnamese Steak Salad for a light, wholesome steak recipe we know you’ll love! And if you enjoy this recipe, you will be amazed by Garlic Butter Steak Bites – they are so juicy and delicious!
- Instant Pot Salisbury Steak Recipe with Keto Gravy
- Grilled Chuck Steak Recipe
- Reverse Sear Ribeye Steak Recipe
Did you try grilling picanha steak? We would love to know what you think! Leave us a rating and comment below and give us your feedback. Plus, share Grilled Picanha Steak📌 on Pinterest!
- 3-4 pound Picanha cut sirloin cap
- 1 tablespoon Santa Maria seasoning
- Preheat grill to 400°F.
- Score the fat cap of a 3 to 4 pound picanha cut sirloin cap in a crosshatch pattern. Do not cut too deep into the fat cap.
- Season the fat cap with 2 teaspoons Santa Maria seasoning.
- Cut Picanha into 1-inch strips. Fold each strip into a "C", then slide onto metal skewers.
- Grill steaks over indirect heat (see notes for tips). Place skewers on the grill and grill for 15 to 20 minutes, turning every 5 minutes, until the steaks reach desired level of doneness (135°F for medium-rare, 145°F for medium).
- Remove and allow to rest for 5 to 10 minutes before serving. Enjoy!
- If you do not have Santa Maria seasoning readily available, use 1 tablespoon coarse salt and 1 tablespoon cracked black pepper.
- To grill over indirect heat, turn one side of the burners off on your grill, or rearrange the hot coals to one side.
- You can also cook Picanha steak on the stove. Melt butter in a cast-iron pan over high heat on the stove until it begins smoking. Prepare picanha steak as above, then add to the grill one at a time, using wooden skewers so you can trim them if needed. Cook for 3 minutes on one side, then 2 on the other.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 392Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gCholesterol: 178mgSodium: 170mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 68g
This recipe was originally published on Sunday Supper with the title Grilled Picanha Steak (Sirloin Cap). Recipe and photography by Jennifer Schreckengost.