Picanha Steak: How to Smoke and Sear the Sirloin Cap

Picanha steak is the top sirloin cap with its fat on; smoke it at 225°F to 275°F, pull at 115°F to 120°F, sear to 130°F for medium-rare.

Last updated: November 13, 2026 · Originally published November 12, 2026

Picanha steak is the top sirloin cap: a triangle-shaped cut from the top of the rump that comes with a thick layer of fat on one side. Certified Angus Beef calls it one of the most tender cuts from the sirloin and lists it under several names, including top sirloin cap, coulotte and sirloin top butt cap. In Brazil it is picanha, and that is the name on most menus and meat counters now. The fat cap is the whole point. It melts and crisps as it cooks and bastes the meat underneath.

Barbecue Bible describes the Brazilian way: cut into thick strips, curled into a C, seasoned with nothing but salt and spun on skewers over hot charcoal. You do not need a rotisserie to get there. A smoker and a hot sear get you the same crust and a pink middle.

Smoked Picanha Temperatures by Doneness

Find the doneness you like. Pull the picanha off the smoker at the first number, then sear it to the second.

These are the same reverse-sear numbers our reverse sear steak guide uses. FoodSafety.gov’s safe minimum for beef steaks and roasts is 145°F with a 3-minute rest, which falls in the medium row.

How to Smoke Picanha

1. Score the fat. Leave the fat cap on. Score it in a deep crosshatch, the cut Barbecue Bible calls the “hedgehog,” so the fat renders and crisps instead of staying rubbery.
2. Season. Coarse salt on every side, the way Brazilian grill masters do it, or your favorite beef rub. Our marinating guide covers timing if you want to marinate it instead.
3. Smoke. Set the smoker at 225°F to 275°F and put the picanha on fat side up. Smoke it until the thickest part reads 115°F to 120°F for medium-rare. Go by the thermometer, not the clock.
4. Sear. Pull it, get a grill or cast-iron pan as hot as it will go, and sear the meat side and then the fat side until the crust browns and the fat crackles, about 45 to 60 seconds a side, until it reaches 130°F to 135°F.
5. Slice. Rest it a few minutes, then slice across the grain into thick strips.

Whole roast or steaks? Either works. Cutting it into steaks first gives you more surface, so more crust on every piece. Our reverse sear steak guide covers the method for individual steaks on any grill.

Brazilian-Style Picanha on Skewers

For the steakhouse version, Barbecue Bible describes cutting the cap into 2-inch strips, curling each into a C, threading them onto skewers and grilling them over hot charcoal with only salt. The fat from the top skewer drips onto the meat below. Carve it straight off the skewer at the table, and make sure everybody gets an end piece, because that is where the crust is.

How to Slice Picanha

Slicing across the grain means cutting so the knife crosses the lines of muscle fiber instead of running alongside them. Check the raw cut first, while the grain is easy to see, and note which way the lines run. Then cut thick slices straight across those lines. Our smoked tri-tip guide shows what happens when a cut’s grain changes direction midway.

Picanha vs Top Sirloin

They come from the same part of the steer. Barbecue Bible notes that American butchers call picanha the fat cap top sirloin: it is the cap on top of the sirloin, sold with its fat left on, and Certified Angus Beef lists it under its own set of names. If your store does not carry it by name, ask the butcher for a top sirloin cap with the fat cap on.

Frequently Asked Questions

What is picanha steak?

Picanha is the top sirloin cap, a triangle-shaped cut from the top of the rump that comes with a thick fat cap. Certified Angus Beef also lists it as coulotte and top sirloin cap steak.

What temperature do you smoke picanha to?

Smoke it at 225°F to 275°F and pull it at 115°F to 120°F, then sear it to 130°F to 135°F for medium-rare. FoodSafety.gov’s safe minimum for beef steaks and roasts is 145°F with a 3-minute rest.

Should you trim the fat cap on picanha?

No. Leave it on and score it in a crosshatch so it renders and crisps. The fat bastes the meat as it cooks.

How do you season picanha?

Coarse salt is the traditional Brazilian seasoning, and Barbecue Bible says salt is all that goes on before cooking. A beef rub works too.

Is picanha the same as coulotte?

Yes. Certified Angus Beef lists coulotte, top sirloin cap and sirloin top butt cap as names for the same cut.

Salt, smoke, a hard sear and a sharp knife. Picanha does not need anything else, and once you see that fat cap crackle you will be hunting the meat case for it every weekend.

Sources: Certified Angus Beef, “Coulotte Steak”; Barbecue Bible, “Introducing Picanha, the Fat Cap Sirloin Roast”; FoodSafety.gov, “Safe Minimum Internal Temperatures”; Popular BBQ, “Reverse Sear Steak”.

James Nicholas

NFA Firearms Manufacturer & Professional Gunsmith The XDMAN has a talent for taking complex firearms subject matter and breaking it down into an easy-to-understand format that all experience levels can relate to. James is an 07/02 NFA Firearms Manufacturer, a Professional Gunsmith with over 20 years of experience, and a Firearms Writer, Photographer and Firearms Expert. Connect with him on Instagram, X, and Facebook as @therealxdman.

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