Today, I’m eating picanha or sirloin cap, cooked using a rotisserie attachment called the Joetisserie on the Big Green Egg.
Picanha is one of the most flavorful, tender cuts of beef, but you have to pay attention and cook it properly to get the best results. This Brazilian dish is best spit roasted using a rotisserie over charcoal. You’ll find this preparation at the best Brazilian steakhouses in the country. I dare say it’s even better than prime rib.
Let’s get started cooking this Picanha on the rotisserie using a Big Green Egg.
Prepare the Picanha (Sirloin Cap)
Prepare the grill for direct cooking over high heat, about 500 degrees. Bank the coals to the back of the Big Green Egg to create a slightly less intense fire and more even cooking.
Remove the picanha from the refrigerator and score the fat cap in a cross hatch pattern. This will allow more fat to render and create some crispy bits on the finished product.
Slice the picanha across the grain in 3-inch thick increments. This is very important for even cooking. Each of the steaks need to be this thick. You should get 3-4 steaks from a single picanha.
Season liberally with only salt on all sides of each steaks.
Fold the steaks in on themselves, forming a C-shape and skewer with the rotisserie rod. Secure the rod with the forks and tighten.
Cook the Picanha (Sirloin Cap)
Once the grill is up to temperature, put the rod into the motor and turn it on. Leave the dome of the grill open and the bottom vent shut halfway. Keeping the dome open is also very important to get a good sear on the outside while not overcooking the inside.
The fat that drips from the picanha as it cooks will cause flares ups, so take proper precautions. If the flames get too intense, you can also close the bottom vent 3/4 shut.
Cook for 20-30 minutes, checking the internal temperature with an instant read meat thermometer after the first 15 minutes. You’re looking for an internal temperature around 120 degrees for medium-rare. It is easy to overshoot this temperature, so check the steaks every 5 minutes until it reaches your desired temperature.
The Eat
Remove the picanha from the Big Green Egg and rest on a cutting board for 5 minutes. Slice the steaks while still on the spit and have your guests enjoy some of the best tasting meat they will ever have.
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Picanha (Sirloin Cap) Rotisserie on the Big Green Egg
- Total Time: 30 minutes
- Yield: 4 steaks 1x
Description
Picanha is a Brazilian staple. Now you can make traditional picanha at home using the Big Green Egg.
Ingredients
- 3–4 pound picanha (sirloin cap) roast
- Salt
Instructions
- Prepare the grill for direct cooking at 500 degrees with the rotisserie attachment.
- One hour before cooking, remove the picanha roast from the refrigerator and score the fat cap in a hatch pattern.
- Slice 3-4, 3-inch thick steaks from the roast, careful to cut across the grain. (See note)
- Season the steaks liberally with salt on all sides.
- Fold the steaks to form a C-shape, then skewer with the rotisserie rod and secure with the forks. Allow the picanha to sit at room temperature.
- Once the grill is up to temperature, put the rod attachment into the motor and begin the rotisserie, leaving the dome to the grill open and the bottom vent closed halfway.
- Cook for 20 minutes, monitoring for flare ups and adjusting the bottom vent as needed to control the heat.
- At 20 minutes, begin checking the internal temperature using an instant read thermometer. The final temperature should be 120 degrees for medium rare.
- Remove the rod from the rotisserie and place on a cutting board and let the picanha rest for 5 minutes.
- Slice the picanha in small pieces from the rod, as they do in a Brazilian steakhouse, and serve. Outer layers will be slightly more done than the pieces closer to the rod, but your guests won’t notice.
Notes
- Be sure to slice against the grain when initially cutting the steaks. This ensures that when you slice the pieces from the rod, everyone gets a tender piece.
- If you are uncomfortable slicing from the rod and plan to slice pieces across the width of the steak (like a NY Strip), then initially slice the picanha WITH the grain before cooking and your end slices will go against the grain and be more tender for your guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Grilling
- Method: Rotisserie
- Cuisine: Brazilian
Nutrition
- Serving Size: 6 oz
- Calories: 400
Keywords: Picanha, sirloin cap, rotisserie, big green egg, grilling, bbq, steak
