Print. Once rested, carve it into steaks, then slice each steak against the grain and serve. Be sure your Picanha is completely thawed. In a bowl add the paprika, allspice, chili powder, vegetable bouillon powder, and mix. But, to cook proper picanha it must have the fat that will give flavor and caramelize the meat. Do not trim the Picanha. Prep Time. Brazilian Picanha. Add Tip Ask Question Comment Download. Place meat and potatoes in the oven. Rub generously in the rock salt and roast in the preheated oven for 10 minutes flesh side up. Season with salt and pepper. 10 mins. Cook the picanha to your desired doneness after searing both sides and enjoy your freshly cooked meat. Rub the roast with salt crust and place in a small roasting pan, fat cap side-up. If you know how to cook it properly, this steak will be definitely one of your favorite meat cuts to eat. Cook Time. Place baby potatoes in roasting pan with beef. Preheat the oven to 120 ο C (250 ο F) set to fan. Brazilian picanha steak You'll want this to cook over the flames and not directly on the grill grate in order to get some charring from the fat dripping on the coals and the resultant flare-ups. Usually, they make different cuts out of the sirloin cap that are intended to be cooked in the oven. Pan-Seared Picanha Using the Stove and Oven. Let the Picanha cook for about 15 to 20 minutes until the outside has caramelised and the fat has started to render. Preheat oven to 400°F degrees. Picanha refers to the cut of beef from the rump cap.This signature Brazilian dish is cooked with the fat left fully in tact. The cuts of meat are quite thick—2–3 inches each—and therefore can’t be cooked over blazing heat, lest the outside overcook before the inside is done. Picanha, or beef rump cap, can be cooked using a pan or a stove quite easily. Preheat the oven to 180 ο C (350 ο F) set to fan. Remove the beef from the oven and let it rest for 10-15 minutes. While the Picanha is coming to room temperature, preheat your oven to 275°F. The fat cap will help keep it moist and tender. Cut the whole picanha into 6 pieces, each about 200 g (7 oz) and 5 cm (2 inches) thick, keeping the fat on the upper surface of the meat. It’s beautifully medium rare. For the picanha. Picanha, which is the Brazilian name of this beef, it is a steak-like cut, suitable for cooking over hot charcoals or grill. Cooking Instructions. Transfer the picanha to the oven and cook it for 30 minutes until the internal temperature reaches 50°C / 122°F. In a small bowl, mix ingredients of salt crust. Picanha has a thick layer of fat on one side and is only seasoned using a generous amount of salt. Spread the whole salt into a baking pan and add the potatoes. 0 mins. 0 from 0 votes. Total Time. Step 6: Once the Outside Layer Is Cooked, Slice Off the Edge of the Steak. Picanha is best cooked over charcoal, so whatever kind of grill or smoker you have, start there. Remove your Picanha from the refrigerator 1 hour before cooking. Roast potatoes until tender, about 30 minutes. Place the picanha pieces over a rack with in a roasting tin (pan), so that the fat will drip into the tin (pan). Bake for 40-45 minutes. The picanha is gaining a lot of popularity recently, thanks to social media and its delicious flavor. Bring the meat to room temperature. Add the olive oil and mix until there is a paste. How to Cook Picanha Steak—Critical Temperatures.