How To Cook Picanha On Gas Grill

Cooking the Perfect Picanha on a Gas Grill

Are you ready to take your grilling skills to the next level? Look no further than Picanha, a delicious cut of beef popular in Brazilian cuisine. With its rich flavor and tender texture, Picanha is a favorite among meat lovers. In this article, we will guide you through the steps to cook the perfect Picanha on your gas grill. Let’s fire it up!

What is Picanha?

Picanha, also known as the top sirloin cap or rump cover, is a prized cut of beef that comes from the top sirloin section of the cow. It is a triangular-shaped piece of meat with a layer of fat on one side, which helps keep it juicy and flavorful during cooking. Picanha is renowned for its marbling, tenderness, and intense beefy taste.

Step-by-Step Guide:

1. Selecting the Picanha

When choosing your Picanha, look for a piece that is well-marbled with fat and has a thickness of about 1 to 1.5 inches. The fat cap should be intact and evenly distributed. Opting for high-quality, preferably grass-fed beef will enhance the natural flavors of the meat.

2. Preparing the Picanha

1. Start by trimming any excessive fat or silver skin from the meat. Leave a thin layer of fat on one side to retain moisture.
2. Score the fat cap in a diamond pattern. This will help the fat render off during cooking, resulting in an irresistible crispy crust.
3. Season the meat generously with salt and pepper. You can also add other herbs and spices of your choice, such as garlic powder or paprika, to enhance the flavor.

3. Preheating the Gas Grill

Before you start grilling, preheat your gas grill to medium-high heat. This will ensure that the Picanha cooks evenly and develops a beautiful sear.

4. Grilling the Picanha

1. Place the Picanha on the grill, fat cap side down, at a 45-degree angle to the grates.
2. Cook for about 4-5 minutes per side, rotating the meat 90 degrees halfway through each side. This technique will create those gorgeous grill marks and an even sear.
3. Using a meat thermometer, check the internal temperature of the Picanha. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 140-145°F (60-63°C).
4. Once the desired temperature is reached, remove the Picanha from the grill and let it rest for about 5-10 minutes. This will allow the juices to redistribute and the meat to become even more tender.

5. Slicing and Serving

When the Picanha has rested, slice it against the grain into thin strips. This will ensure maximum tenderness. Serve the succulent Picanha with traditional Brazilian sides like Farofa (toasted cassava flour), chimichurri sauce, and a refreshing caipirinha.

Now that you know the secrets to cooking Picanha on a gas grill, it’s time to gather your friends and family for a mouthwatering feast. Whether it’s a weekend barbecue or a special occasion, Picanha will surely impress your guests with its exquisite flavors. So, fire up that gas grill and enjoy the art of grilling Picanha like a true Brazilian!