Churrasco

🔥 Prep

• Remove the 1 kg beef picanha from refrigeration and pat dry with paper towels.
• Using a sharp knife, score the fat cap in a crosshatch pattern, being careful not to cut into the meat.
• Measure out 3 tbsp rock salt and evenly sprinkle over the entire surface of the picanha, pressing it into the meat and fat.
• Let the seasoned steak sit at room temperature for 20 minutes to allow the salt to penetrate.

🔥 Cook

• 1. Preheat a charcoal or gas grill to high heat (about 220‑250 °C / 425‑485 °F), ensuring the grates are clean and lightly oiled.
• 2. Place the picanha fat‑side down on the grill and sear for 5 minutes until the fat renders and turns golden‑brown.
• 3. Flip the steak and grill the meat side for 4‑6 minutes for medium‑rare, adjusting time based on thickness and desired doneness; use an instant‑read thermometer to check for 52‑55 °C (125‑130 °F) internal temperature.
• 4. During the last 2 minutes of grilling, you may baste the meat with a drizzle of olive oil or melted butter if desired (optional).
• 5. Remove the picanha from the grill and transfer to a cutting board; tent loosely with foil and let rest for 10 minutes to redistribute juices.
• 6. After resting, slice the steak against the grain into 1‑cm thick strips, cutting through the fat cap as needed.

🔥 Serve

• Slice the rested picanha thinly against the grain and arrange on a platter.
• Serve with traditional Brazilian sides such as farofa (toasted cassava flour), vinagrete (tomato‑onion vinaigrette), grilled pineapple, and white rice.
• Offer chimichurri or a simple garlic‑herb butter on the side for drizzling.
• Pair with a cold Brazilian beer or a caipirinha for an authentic experience.