Grilled Picanha from the BBQ

A picanha comes from the flat buttock of the cow. It has been on the rise in popularity in recent years. It is characterized by a thick fat rim. Do not remove this fat edge. This gives flavor to the meat.

The picanha recipe below is very simple. First, I will grill the meat on all sides and then let it cook slowly by grilling it indirectly.

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Grilled Picanha from the BBQ

Prep time1 minute
Cooking time30 minutes
Total time31 minutes
Servings: 1 piece


  • 1.3 kg picanha
  • salt & pepper


  • Remove the picanha from the fridge half an hour before cooking. Then sprinkle the meat with salt.
  • Grill the picanha on all sides.
  • Prepare the barbecue for indirect grilling and put the meat back on the grill. Let the meat cook to a core temperature of 52 °C.
  • Remove the meat from the barbecue and let it rest for 5 minutes, while it is loosely covered with aluminum foil.
  • Carve the picanha and sprinkle it with pepper.

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