Step 1: Identify and Select Your Picanha
Ask your butcher for a whole rump cap roast or top sirloin cap with the fat cap intact. The fat cap should be a thick, even layer (about 1/2 inch) covering one entire side of the roast. The meat should be a deep red color with fine marbling.

Step 2: Trim and Score (Optional but Recommended)
Pat the entire roast dry with paper towels. If the fat cap is thicker than 3/4 inch, carefully trim it down, but leave at least a 1/2-inch layer. Using a very sharp knife, score the fat cap in a cross-hatch (diamond) pattern, cutting through the fat but not deep into the meat. This helps render the fat during cooking and allows the salt to penetrate. If roasting whole, tie the roast with butcher’s twine at 2-inch intervals to maintain an even shape.

Part 2: Seasoning the Meat

Step 3: Apply Salt Generously
This authentic Picanha is traditionally seasoned heavily with coarse salt. Just before cooking, generously coat the entire roast—sides, ends, and fat cap—with the coarse salt, pressing it into the meat and fat. Do not use fine table salt, as it will be too salty. The coarse salt forms a delicious crust and seasons the meat perfectly. If using, rub the optional minced garlic mixed with a little olive oil over the meat (not the fat cap, as it can burn).

Part 3: Cooking Methods

Method A: The Traditional Churrasco Grill (Skewered)

1. Skewer: Cut the roast with the grain into 2-inch thick steaks. Fold each steak into a “C” shape, with the fat cap on the outside, and pierce through with a long metal skewer, creating a row of meat.

2. Grill: Over hot charcoal (or high heat on a gas grill), sear the fat-cap side first until golden and rendered, about 5-7 minutes. Then, rotate to cook the meat sides, moving to a cooler part of the grill if flare-ups occur. Cook until the internal temperature reaches 125°F (52°C) for medium-rare.

3. Rest & Slice: Remove from skewers, rest for 10 minutes, then slice each steak against the grain into strips.

Method B: The Whole Roast (Oven or Grill)

1. Sear: Preheat oven to 375°F (190°C). In a smoking-hot roasting pan on the stovetop or on a hot grill, sear the rump cap roast fat-side down first for 4-5 minutes until deeply browned. Sear all sides.

2. Roast: Place the roast fat-side up on a rack in the pan. Insert a probe thermometer. Roast until the internal temperature reaches 120-125°F (49-52°C) for medium-rare. This will take approximately 15-20 minutes per pound.

3. Rest: Transfer the roast to a cutting board, tent loosely with foil, and rest for a full 15-20 minutes. The temperature will rise 5-10 degrees (carryover cooking).

Part 4: The Critical Rest and Slice

Step 4: Rest the Meat
Regardless of cooking method, resting is non-negotiable for a juicy Picanha roast. This allows the juices to redistribute throughout the meat. Do not skip this step.

Step 5: Slice Correctly
For the whole roast, locate the direction of the grain (the long muscle fibers). Slice the entire roast against the grain into 1/2-inch thick slices. If you cooked it skewered as individual steaks, slice each steak against the grain.