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How to Cut Picanha (Steaks, Skewers & Slicing)
How do you cut picanha? Keep the fat cap on and score it in a crosshatch. For grilling Brazilian-style, cut the roast with the grain into thick steaks about 1½ inches wide, fold them into a C shape and skewer them. After cooking, slice each steak thinly against the grain. A long, sharp slicer handles both: the Dalstrong Shogun Series 12" Slicer ($199) has an 8–12° edge on a 62+ HRC AUS-10V core for clean, thin slices.
Picanha is the top sirloin cap, prized in Brazilian churrascarias for its thick fat cap and beefy flavor. In the US it's sometimes sold as coulotte or sirloin cap.
Step by step
- Trim the underside of any silver skin, but leave the fat cap. Use a boning knife ($69).
- Score the fat cap in a shallow crosshatch without cutting into the meat. This helps it render and lets salt penetrate.
- Cut steaks with the grain, about 1½ inches wide. (This feels backwards, but it means your final slices will be across the grain.)
- Season generously with coarse salt.
- Cook, fat side to the heat first, then rest.
- Slice thinly against the grain to serve.
Three ways to cook it
| Method | How to cut |
|---|---|
| Skewered (churrasco) | Steaks with the grain, folded into a C on skewers |
| Whole roast | Leave whole; slice against the grain after resting |
| Grilled steaks | Steaks with the grain; slice against the grain to serve |
Food safety
USDA lists 145°F with a 3-minute rest as the safe minimum for whole beef cuts. Many cooks prefer picanha at medium-rare.
Our picks
Slicing & Carving Knife 12", Shogun Series, ELITE ($199). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Slicing & Carving Knife 12", Gladiator Series, NSF Certified ($99). A Gladiator 12" slicer. Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Boning Knife 6", Crimson Red ABS Handle, Gladiator Series, NSF Certified ($69). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For trimming silver skin.
Related: how to cut skirt steak and how to trim a brisket.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you cut picanha?
Score the fat cap, cut steaks with the grain about 1½ inches wide, cook, then slice thinly against the grain. A long slicer like the Dalstrong Shogun Series 12" Slicer ($199) works well.
Should you remove the fat cap on picanha?
No. The fat cap is what makes picanha special. Score it instead.
Why cut picanha with the grain first?
So that when you slice the cooked steaks to serve, you're cutting across the grain.
What is picanha called in the US?
Top sirloin cap, sometimes sold as coulotte.
