The Brazilian Way To Make Steak 10x Better

By Jim Hoffman Parade - Food and Drink Stories

Updated April 22, 2026 4:30 PM

In Brazil, beef is king-but steak isn't built around marinades or complicated seasoning. Instead, the focus is on the cut itself, specifically picanha, a prized section of the top sirloin cap known for its thick layer of fat and rich, beefy flavor.

Picanha plays a central role in Brazilian churrasco, a traditional style of cooking often compared to barbecue but fundamentally quite different. Instead of low and slow, churrasco meat is skewered and roasted over an open flame using high heat and minimal seasoning. The preparation requires little more than coarse salt before getting cooked in a way that allows the fat to render, basting the meat as it develops a crust.

That combination-high heat, simple seasoning and controlled slicing-creates a result that feels far more complex than the method suggests. It's a technique that prioritizes texture and flavor over excess, and one that has made picanha a staple in Brazilian steakhouses around the world.

At home, you can recreate that experience on a grill or a heavy cast-iron skillet. With the right approach, you can get surprisingly close to the kind of steak served at a Brazilian churrascaria.

I've cooked a lot of steak over the years, but picanha changed how I think about it. The first time I tried making it this way, what stood out wasn't just the flavor-it was how little effort it took to get there.

What Is the Brazilian Way To Make Steak 10x Better?

At its core, the Brazilian approach to steak is about restraint. Instead of layering on spices, the focus is on the cut of meat, and maximizing its flavor by letting the cooking technique-and the fat cap-do the work.

Picanha is the clearest example of that philosophy. The fat cap isn't trimmed; it's left intact and often lightly scored before cooking. As the steak hits high heat, the fat renders, creating a natural basting effect that helps build flavor while keeping the meat juicy.

Another key difference is how the steak is cut. Picanha is typically sliced with the grain before cooking, resulting in roughly a two-inch steak. After cooking, the meat is sliced against the grain when served. That extra step helps preserve tenderness while still allowing for a proper sear to seal in the flavor.

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Ingredients Needed for Picanha Steak

One of the reasons this method works so well is how little it actually requires: picanha steaks-either the whole roast or cut into steaks, and coarse salt. Since picanha is not a common cut in the U.S., I had to ask the butcher to slice one for me from a top sirloin cap. It took a little extra planning (I had to come back the next day to pick it up), but it was easy enough to get hold of.

From there, everything else is optional. For these steaks, I used a cast-iron skillet, so I added a spoonful of beef tallow to the pan to help build a deeper crust and bring out the meat's natural richness. Overall, the technique itself doesn't rely on much beyond the meat and the heat. That simplicity is part of what makes the final result stand out.

How To Cook Picanha Steak

The first step is to lightly score the fat cap, creating a crosshatch pattern without cutting into the meat. This helps the fat render more evenly and prevents it from tightening as it cooks.

Next, season the steaks generously with coarse salt on all sides, then heat a cast-iron pan until very hot. Just before adding the meat, add a spoonful of beef tallow to the pan to help build a deep, even sear.

Place the steaks in the pan, fat side down first. This allows the fat to begin rendering and developing flavor. Once the fat starts to brown and crisp, flip the steaks and continue cooking until they reach your preferred doneness.

I let the fat cap sear for five minutes before flipping it over and turning it on its side. Each side is cooked for four minutes to develop a crust before being removed from the skillet. The result was a perfect medium rare.

After cooking, I let the steaks rest for about eight to 10 minutes to allow the juices to settle back into the meat. This is a crucial step for keeping the meat perfectly juicy.

The final step is to slice the picanha against the grain to create a perfectly tender bite.

Picanha Steak Recipe Tips and Tricks

A few small details can make a noticeable difference with this method.

Start by leaving the fat cap intact. It's essential to the final result's flavor and texture.
Keep the seasoning simple. Coarse salt is enough; adding more can distract from the meat's natural richness.
If you're using a skillet, make sure it's fully heated before adding the steak. High heat is key to developing a proper crust, and beef tallow helps maintain that temperature while adding depth.
Finally, focus on how you slice the steak at the end. Cutting against the grain is what gives picanha its signature tenderness, even after cooking over high heat.

It's a straightforward process, but the result is a steak that feels far more complex than the ingredient list suggests-and one that's hard to go back from once you've tried it.

It also may be the best bang-for-your-buck in the meat category. At my local grocery store, I paid $14.99 a pound for pre-cut, prime picanha steaks. By comparison, prime rib eye was selling for $22.99 and choice filet mignon was priced at $36.99 per pound. It turns out picanha may be one of Brazil's best-kept secrets.

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This story was originally published April 22, 2026 at 3:23 PM.

What Is the Brazilian Way To Make Steak 10x Better?

Ingredients Needed for Picanha Steak

How To Cook Picanha Steak

Picanha Steak Recipe Tips and Tricks

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