Equipment You’ll Need
- Hellrazr Yama Portable Charcoal Grill
- Hellrazr Yama Incinerator
- Hellrazr Yama Skewers
- BBQ Cutting Board
- Yonedas Okami Chef Knife
- Pit Boss Charcoal
Ingredients
- 1 Picanha (cut into steaks with the fat cap attached)
- ¼ cup Butcher BBQ Steak House Flavour Grilling Oil
- ¼ cup Spiceology Sasquatch BBQ Butter Toss:
- ¼ cup Butter
Instructions
1. Prepare the Picanha Steaks
- Coat with Grilling Oil: First, coat your Picanha steaks with Butcher BBQ Steak House Flavour Grilling Oil. This not only adds flavor but also helps the seasoning stick to the meat during grilling.
- Season the Meat: Generously coat the steaks in Spiceology Sasquatch BBQ Butter Toss. This seasoning will enhance the buttery flavor and create a nice crust on the meat.
2. Skewer the Picanha
- Thread onto Skewers: Next, thread the Picanha onto skewers. Bend the steaks into a ‘U’ shape and carefully insert the skewer through the two tips with the fat cap on the outside. This ensures the fat renders beautifully while grilling.
3. Preheat the Grill
- Preheat to 500°F: Use your Hellrazr Incinerator to get your charcoal nice and hot. The grill should be preheated to around 500°F, which is ideal for high-heat, direct grilling.
4. Grill the Picanha
- Grill Over High Heat: Place the Picanha skewers on the grill, directly above the charcoal. You’ll want to rotate the skewers every 3 minutes for even cooking. This will ensure the meat gets a nice sear all around.
- Check Internal Temperature: After about 15 minutes, use an instant-read thermometer to check the internal temperature of the meat. For medium-rare, you’re aiming for an internal temperature of 135°F. This will give you a rich, red color inside the meat for maximum flavor.
5. Rest the Meat
- Once the Picanha reaches your desired internal temperature, remove it from the grill. Place knobs of butter on top of the skewers, then wrap in foil. Let the meat rest for 10 minutes. This resting period allows the juices to redistribute, making the meat even more tender and flavorful.
6. Slice and Serve
- Traditionally, Picanha is sliced right at the table. After resting, unwrap the foil and use a chef knife to slice the meat directly off the skewer. This adds an extra layer of presentation and fun for your guests.
- Serve the sliced Picanha immediately, and get ready for your guests to say, “Wow!”
Quick Recap:
Here’s a quick checklist for easy reference:
- Coat the Picanha with grilling oil and seasoning.
- Skewer the meat with the fat cap on the outside.
- Grill over 500°F heat, rotating every 3 minutes.
- Check for 135°F internal temperature after 15 minutes.
- Rest for 10 minutes with butter on top, wrapped in foil.
- Slice and serve at the table.
Helpful Tips and Notes
Where Can You Buy Picanha?
You can usually find Picanha at local butchers or grocery stores that sell specialty cuts of meat. Ask your butcher for top sirloin with the fat cap still on, as that’s what Picanha is. Sometimes, you can even get a whole top sirloin and remove the fat cap yourself.
What if I Don’t Own a Charcoal Grill?
No problem! You can cook Picanha on a gas BBQ or wood pellet smoker. If you’re using a pellet grill, check out this link for a great Picanha recipe: Perfect Picanha on Pellet Grill.
Is This Recipe Gluten-Free?
Yes, this recipe is completely gluten-free and celiac-friendly. All the ingredients used, including the seasoning and meat, are naturally gluten-free. If you have dietary restrictions, you can substitute butter toss with a dairy-free option like Boars Night Out White Lightning, and swap the grilling oil for duck fat spray.
Should You Inject a Picanha?
Picanha is naturally moist and tender, so there’s no need for injections. If you prefer extra flavor, you could marinate the Picanha in traditional Brazilian flavors like orange juice, soy sauce, brown sugar, and olive oil. However, grilling it simply with the prescribed ingredients is our favorite method to let the meat shine.