Churrasco at Home: How to Make Authentic Brazilian Picanha on the Grill
The Magic of a Brazilian Churrascaria
If you’ve ever stepped foot inside a Brazilian steakhouse—known as a churrascaria—you know it’s not just dinner, it’s an experience. The moment you sit down, the air fills with the irresistible aroma of meat sizzling over open flames. Servers, called gauchos, parade through the dining room carrying large skewers stacked with juicy cuts of beef, pork, lamb, and chicken. They stop at your table, carving slices directly onto your plate until you can’t take another bite.
At the heart of this feast is a simple red-and-green card placed on your table. Flip it to green and the gauchos keep the meat coming. Flip it to red and you signal for a break (at least until you’re ready for round two). It’s a rhythm of indulgence and anticipation that makes the Brazilian steakhouse unlike anything else.
Of course, not all of us have the chance to experience a churrascaria firsthand. But that doesn’t mean you can’t bring the magic of churrasco cooking to your own backyard. Today, we’re showing you how to make one of Brazil’s crown jewels of beef—picanha—over an open flame.
What is Picanha?
Picanha is a prized cut in Brazil, traditionally cooked on skewers over fire. It comes from the top of the sirloin, capped with a thick, flavorful fat cap that bastes the meat as it cooks. In American supermarkets, you may not always see “picanha” labeled outright. But don’t worry—your local butcher will know exactly what you’re looking for and can cut it for you.
Want to take it a step further? You can break it down yourself from a boneless beef top sirloin butt. Our resident butcher, Tommy, shows exactly how in this video: How to Cut Picanha Steaks Out of a Top Sirloin Butt.
Historically, picanha has deep roots in Brazilian cooking. For decades, it has been the centerpiece of backyard barbecues and churrascarias alike, valued not just for its flavor but also for the communal style of cooking and sharing it represents.
Watch our step by step guide on how make Picanha on the Grill!
How to Grill Picanha Steak Churrasco-Style
Step 1
Cut the Picanha Steaks
We started with a top sirloin butt and carved out picanha steaks.
Don’t worry if butchering isn’t your thing—just ask your local butcher to prepare them for you. But Tommy couldn’t resist sharpening his knives for this one.
Step 2
Season the Meat
Keep it simple: coarse salt. That’s all you need for authentic Brazilian flavor.
If you want a little extra kick, sprinkle fresh cracked black pepper. We stayed traditional with just salt.
Step 3
Skewer the Steaks
Use 24” metal skewers (we picked ours up on Amazon).
Fold each steak into a “C” shape, with the fat cap facing outward, then slide it onto the skewer.
To mimic the rotation of a rotisserie, we added a second skewer, spacing them so the handles could rest on the edges of our grill.
Step 4
Prepare the Grill
We used a Weber Kettle and set up a two-zone fire.
Start with lump charcoal on just one side of the grill. Add quick-start firelighters, light them, and let the coals burn until they’re white hot.
Place wood splits on top of the charcoal for that authentic open flame.
Step 5
Grill the Picanha
Position the skewers over the flames with the handles resting across the grill edges.
Rotate the skewers frequently to prevent burning and to get even caramelization.
If the fire flares up too much, move the skewers to the cooler zone until it calms down.
Cook until the internal temperature hits 120–125°F for a perfect medium-rare.
Step 6
Serving the Picanha
In Brazilian steakhouses, picanha is traditionally sliced thin directly off the skewer. Each cut reveals perfectly pink, juicy beef, with the fat cap delivering bursts of flavor in every bite.
At home, after all that fire and effort, the reward is just as satisfying. The smoky aroma, the tender slices, and the simple seasoning all come together in a way that feels both rustic and luxurious.
Final Thoughts
Making churrasco-style picanha at home takes some fire management and patience, but the payoff is worth every second. With just a few skewers, some charcoal, and a good cut of beef, you can bring the magic of a Brazilian steakhouse straight to your backyard.
So grab a skewer, light that fire, and experience the joy of churrasco—without needing to flash a red or green card.
How to Make Authentic Brazilian Picanha on the Grill
Equipment
- 1 grill we used a weber kettle grill
- 2 24' Skewer
- charcoal
- 2-3 choped wood logs
Materials
- 1 Picanha cut into steaks
- 2 tbs Kosher salt
Instructions
How to Grill Picanha Steak Churrasco-Style
- Cut the Picanha Steaks1 Picanha
- Season the Meat with salt2 tbs Kosher salt
- Skewer the Steaks with metal skewers on both sides
- Grill the Picanha over the opening of the grill