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shaving brazilian steak against the grain
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Grilled Brazilian-style Beef Skewers

If you enjoy Brazilian Steakhouses, you can grill this meat MUCH cheaper at home.
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Prep Time2 hours
Active Time9 minutes
Resting Time10 minutes
Total Time2 hours 19 minutes

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!