The Best Picanha Recipe (In Description)

Preparing picanha (rump cap) over open fire requires a solid understanding of fat rendering, skewering technique, and heat management. In this video, Derek Wolf demonstrates how to handle this prized Brazilian cut using a traditional skewer setup over a three-zone coal bed. The tutorial focuses on achieving a medium-rare finish with an evenly rendered fat cap, paired with a warm, melted chimichurri butter.

Skewering and Portioning Technique

The preparation begins with portioning the whole picanha. Rather than slicing top-to-tail, the beef is sliced from edge to edge into thick steaks. This orientation allows the steaks to be bent into the classic "C" shape, with the thick fat cap facing outwards. When skewered through the centre, this shape ensures the fat layer is exposed to the heat uniformly. Before hit with fire, the meat is oiled and heavily salted with coarse sea salt. A generous hand with the salt is essential here; as the fat renders over the coals, it will wash away some of the seasoning, so over-salting initially is necessary to maintain a balanced crust.

Managing the Three-Zone Fire

The cooking phase relies on an indirect grilling setup at approximately 350°F (175°C). By utilizing a three-zone method—placing two coal beds on either side with an indirect zone in the middle—the chef creates an ideal environment for gentle, even cooking. The skewers are suspended directly between the two coal beds. Rotating the meat every two to three minutes is crucial. This frequent rotation prevents localized flare-ups from dripping fat and ensures the heat penetrates the beef evenly. If flare-ups do occur, they can be controlled with a light dousing of water or by placing a foil pan with water beneath the meat to catch the oil. The steaks are cooked for about 15 minutes until they register an internal temperature of 120°F (49°C) for medium-rare, followed by an eight-minute rest to allow the juices to redistribute.

Emulsifying the Chimichurri Butter

Instead of a standard cold chimichurri, this recipe utilises a warm chimichurri butter. Melted unsalted butter is combined with freshly chopped parsley, minced garlic, red wine vinegar, dried oregano, and red pepper flakes. This warm sauce is poured over the rested picanha just before slicing. The acidity of the red wine vinegar cuts through the rich fat of both the beef and the butter, while the fresh herbs and garlic bring sharpness to balance the heavy char of the wood-fired crust.