Picanha is the prized top sirloin cap cut, famous in Brazilian barbecue for its bold beefy flavor and luscious fat cap. Traditionally cooked on long skewers over open coals and carved table-side, this steak delivers an unforgettable experience. Grilled fast over high heat, basted in butter, and sliced fresh for your guests, it’s a show-stopping meal that’s easier to make than it looks. With just a few simple ingredients and the right fire, you’ll be serving up juicy, golden-crusted slices of picanha that melt in your mouth.
Charcoal Grilled Picanha Skewers Recipe
This classic Brazilian-inspired technique makes use of direct charcoal heat, rich butter-based seasoning, and the cut’s natural fat to develop deep flavor and stunning presentation. Serve it fresh off the skewer for a fun and dramatic tableside experience.
How to Make Charcoal Grilled Picanha Skewers
Prepare and season the meat
Start by coating each piece of picanha steak with a thin layer of grilling oil. This helps both with flavor and acts as a binder for your seasoning. Once coated, apply a generous amount of Spiceology Butter Toss rub. Now bend each steak into a “U” shape with the fat cap on the outside, and thread it onto your metal skewers by piercing through both ends. This helps the meat cook evenly and showcases the fat as it renders during grilling.
Light your charcoal and preheat the grill
Fire up your charcoal using a chimney starter like the Hellrazr Incinerator. Once the coals are red-hot, pour them into your grill and open all vents to let it heat up as much as possible—aim for 500 to 600°F. This high heat is essential for achieving a flavorful sear and crispy fat cap.
Grill the picanha over direct heat
Place the skewers directly over the charcoal. Rotate them every 3 minutes to ensure even cooking on all sides. After about 15 minutes, start checking the internal temperature with an instant-read thermometer. You’re looking for 135°F for medium—adjust your timing depending on your preferred doneness. Continue rotating the skewers until they hit your target temp.
Rest the meat with butter before serving
As soon as you remove the skewers from the grill, place knobs of butter on top and wrap the skewers loosely in foil. Let them rest for 10 minutes. This step lets the juices redistribute and gives the butter time to melt and soak into the meat for an extra-rich finish.
Slice at the table and serve
Use a sharp slicing knife to carve the picanha directly off the skewer at the table, churrasco-style. This dramatic presentation adds a fun element to the meal, and everyone will love the juicy, tender slices fresh off the grill. It’s an impressive, interactive way to serve steak that guests won’t forget.
Best Beers to Pair with Picanha
Vienna Lager
Smooth, malty, and light enough to not overpower the meat’s richness.
Brown Ale
Roasted notes complement the charred fat and buttery seasoning beautifully.
Brazilian Cerveja Pilsen
Crisp and light, this lager refreshes the palate between each rich bite.
Charcoal Grilled Butter Seasoned Picanha Skewers
Equipment
- Hellrazr Yama Portable Charcoal Grill
- Hellrazr Yama Incinerator
- Hellrazr Yama Skewers
- You Need a 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
- Coat the picanha with grilling oil and Butter Toss rub.
- Fold each steak into a U shape and skewer with the fat cap on the outside.
- Grill over hot charcoal (500–600°F), rotating every 3 minutes.
- After 15 minutes, check for 135°F internal temp.
- Remove from grill, add butter knobs on top, and rest wrapped in foil for 10 minutes.
- Slice tableside and serve hot.
Charcoal Grilled Butter Seasoned Picanha Skewers FAQs
Where can I buy picanha?
Check with your local butcher—they can often trim the top sirloin cap for you. Grocery stores may carry it under names like “top sirloin cap” or “coulotte.” Look for a thick fat cap—it’s the giveaway that you’ve found true picanha.
Can I cook this on a gas or pellet grill?
Absolutely. While charcoal delivers authentic flavor, a gas BBQ or pellet smoker works well too. Check out our pellet grill picanha recipe for an alternative method.
Is this recipe gluten free?
Yes, it’s 100% gluten free and celiac-friendly, assuming your seasonings are certified gluten free. You can also easily swap ingredients to suit other dietary needs—use dairy-free butter rubs or alternative oils if needed.
Should I inject or marinate picanha?
No need to inject—picanha is naturally juicy and flavorful. However, you can marinate it if desired using Brazilian-inspired mixes like orange juice, soy sauce, olive oil, and garlic. That said, seasoning and grilling it simply is often the best way to let this cut shine.