Equipment You’ll Need
- Hellrazr Yama Portable Charcoal Grill
- Hellrazr Yama Incinerator
- Hellrazr Yama Skewers
- BBQ Cutting Board
- Yonedas Okami Chef Knife
- Tin Foil
- Pit Boss Charcoal
- Butcher Paper
Ingredients
- 1 each Picanha (cut into steaks with fat cap attached)
- ¼ cup Butcher BBQ Steak House Flavour Grilling Oil
- ¼ cup Spiceology Sasquatch BBQ Butter Toss
- ¼ cup Butter
Instructions
1. Preparation
- Coat the Picanha steaks with the grilling oil. This provides flavor and helps the seasoning stick.
- Season the steaks with Spiceology Butter Toss for a rich flavor.
- Thread the Picanha onto the skewers by bending the meat in a ‘U’ shape and inserting the skewer through the tips, ensuring the fat cap is on the outside.
- Preheat your smoker or grill to around 500°F.
2. Cooking the Picanha
- Using a charcoal starter like the Hellrazr Incinerator, get your charcoal nice and hot before transferring it to your grill.
- Cook the Picanha skewers over the charcoal, rotating every 3 minutes.
- After 15 minutes, use an instant-read thermometer to check the internal temperature. You’re aiming for 135°F for medium doneness.
- Continue rotating until the steak reaches your desired internal temperature.
3. Resting the Picanha
- Once the Picanha reaches your target temperature, remove it from the grill.
- Place knobs of butter on the skewers and wrap them in foil.
- Let the skewers rest for 10 minutes. This allows the butter to melt and absorb into the meat.
4. Slicing and Serving
- Slice the Picanha table side as traditionally done in Brazilian steakhouses. The meat is sliced right off the skewer for a fun, interactive experience.
- Serve and enjoy the compliments from your guests!
Quick Recap:
- Season Picanha with grilling oil and butter seasoning.
- Skewer the Picanha in a ‘U’ shape with the fat cap on the outside.
- Grill over charcoal at 500-600°F, rotating every 3 minutes.
- Check internal temperature after 15 minutes, aiming for 135°F.
- Rest for 10 minutes with butter on top.
- Slice and serve table-side for maximum flavor and wow-factor!
Helpful Tips and Notes
Where can you buy Picanha?
Check with your local butcher. They often break down whole cows and can cut the Picanha for you. You may also find it at some grocery stores labeled as “top sirloin” with a thick fat cap.
What if I don’t own a Charcoal Grill?
You can use a propane BBQ or wood pellet barbecue. For an alternative, check out the Picanha recipe on a pellet grill here.
Is this recipe Gluten-Free?
Yes, this recipe is 100% gluten-free and celiac-friendly. If you have dietary restrictions, you can make substitutions (e.g., dairy-free by using duck fat spray instead of butter).
Should you inject a Picanha?
Picanha is naturally tender and flavorful, so no injection is necessary. However, if you’d like, you can marinate it with Brazilian flavors (orange juice, soy sauce, brown sugar, and olive oil) for added depth.