Picanha, also known as Top Sirloin Cap or Coulotte steak, is a popular cut of beef in Brazil known for its tender, juicy, and flavorful meat. It’s a staple in Brazilian churrasco BBQs, but you don’t necessarily need a to enjoy this mouthwatering piece of meat. In fact, you can easily cook Picanha in the oven and still achieve that delicious char and succulent taste. In this article, we will you on how to cook Picanha in the oven, so get ready to indulge your taste buds!

Before we dive into the process, let’s talk about selecting the perfect Picanha. Look for a nice piece of Picanha with a good layer of fat on top (around 1 inch thick), as this will keep the meat moist during cooking. It’s also preferable to buy a Picanha roast rather than pre-sliced steaks, as the roast allows for better flavor and tenderness.

To cook Picanha in the oven, start by preheating your oven to 400°F (200°C). While the oven is heating up, take your Picanha roast out of the refrigerator and let it sit at room temperature for about 30 minutes. This allows the meat to cook more evenly.

Next, season your Picanha with coarse salt and freshly ground black pepper. You can also add any other seasonings you prefer, such as garlic powder, paprika, or herbs like rosemary or thyme. Make sure to season both sides generously, massaging the spices into the meat.

Place the seasoned Picanha on a baking rack or a wire rack set in a baking dish, fat side up. This allows the fat to render and baste the meat as it cooks, resulting in a more flavorful and tender steak.

Now, it’s time to put the Picanha in the oven! Insert a meat thermometer into the thickest part of the steak without touching the bone, if there is one. This helps you monitor the internal temperature and ensures you achieve the desired level of doneness. Cook the Picanha for about 25-30 minutes for medium-rare, or longer if you prefer it more well-done. The internal temperature should read around 130-135°F (55-57°C) for medium-rare.

Once your Picanha reaches the desired temperature, remove it from the oven and tent it with aluminum foil. Let it rest for about 10 minutes to allow the juices to redistribute evenly throughout the meat.

Now comes the best part – slicing and serving your perfectly cooked Picanha! To slice, cut the meat against the grain into thin strips, about 1/4 to 1/2 inch thick. This method helps retain the tenderness of the beef and ensures each bite is melt-in-your-mouth delicious.

Serve your Picanha with traditional Brazilian sides like farofa (toasted yucca flour), black beans, rice, and a fresh salad. Or you can simply serve it with your favorite side dishes and sauces for a customized dining experience.

In conclusion, cooking Picanha in the oven is a fantastic way to savor this delicious cut of beef without the need for a grill. By following these simple steps, you can achieve a perfectly cooked Picanha with a beautiful crust on the outside, and tender, juicy meat on the inside. So, gather your ingredients, preheat your oven, and get ready to impress your family and friends with this mouthwatering Brazilian steak!

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