Take Picanha Out of Packaging and Pat Dry
Find the grain direction of the meat and slice against it into 1.5-2″ steaks.
I find that making these too thick (like 2-3″+) creates more of a gradient and the meat cooks unevenly.
If you need help finding the grain and how to slice, read my article.
Seasoning and Skewering the Beef
This recipe uses a variation of my “gravel” style rub:
- 2 tbsp Diamond Crystal Kosher Salt
- 1 tbsp 30 mesh black pepper
- 1/2 tbsp Dehydrated Minced Onion
- 1/2 tbsp Dehydrated garlic
You’ll likely have rub leftover, save and use for another cook.
Season all sides of the meat and skewer and allow to dry brine for 2 hours.
When you skewer, do so from the center of each piece as we’ll be flipping these on the grill.
Set Your Grill Up for Direct Heat BBQ @ 450F
I used a charcoal grill with an elevated cooking grate.
If you’re using a charcoal grill – that’s roughly 3/4 of a charcoal chimney for 450F.
Allow to sear for 1 minute 30 seconds on the first side, then flip to the other side for 1 minute and 30 seconds.
After that time has elapsed, the fat should start to render.
With an oven mitt, pick up the skewer and point the fat cap at the fire with the lid off.
Be Careful! This will likely cause flames to kiss the meat.
After doing the above for 20-30 seconds, sear both sides again for another 90 seconds on both sides.
Start Checking for Internal Temperature and Take Off at 10F Under Your Target
For me, the above was enough time to get to 120F @ the center of “C” shape (pictured below).
I then rested the meat for 10 minutes and it finished at around 125-135F throughout.
After Resting, Shave the Meat Off the Skewer and Enjoy!
A sharp knife helps here.
Grilled Brazilian-style Beef Skewers
Ingredients
- 2-3 lb Picanha Roast
"Gravel" Style Rub
- 2 tbsp Diamond crystal kosher salt
- 1 tbsp 30 Mesh black pepper
- 1/2 tbsp Dehydrated minced onion
- 1/2 tbsp Dehydrated minced garlic
Instructions
- Take picanha out of packaging and pat dry with a paper towel.
- Find the grain direction of the meat and slice into 1.5-2" steaks, against the grain.
- Season all sides of the steaks with my rub or your favorite rub. You'll likely have rub leftover, use for another cook.If using a store bought rub, be mindful of using sugar as grilling above 325F will cause it to burn.
- Allow the rub to dry brine on the meat in your refrigerator for 2 hours.
- After 2 hours, take the meat out of the refrigerator at room temperature to temper.
- Get your grill setup for direct heat BBQ. I used a charcoal grill with an elevated cooking grate. I used roughly 3/4 full of a charcoal chimney.
- Once at temperature, put picanha steaks on the grill. Sear on 1 side for 1 minute and 30 seconds and then flip to the other side for 1 minute and 30 seconds.
- The fat cap should be slightly softened. With a grill glove or oven mitt, pick up the skewer and point the fat cap at the fire. Allow to grill like this for 20-30 seconds. Be Careful! You'll likely see flame start to kiss the meat.
- After 20-30 seconds, go back to searing hte steak on 1 side for 90 seconds, then flip to the other side for 90 seconds.
- My goal is medium rare or ~130F, so I took my steak off @ 120F. When probing, measure from the center of the "C" shape.
- Rest the skewered steak for 10 minutes and then thinly shave the meat off the skewer and enjoy!
