mobile menu and search button


Take a step away from the ordinary with this hard-to-find cut prized by Brazilian steakhouses. Tender, juicy and perfect for the grill, the Picanha has been dubbed by many steak lovers as no less than life changing.

Easy to prepare and fun to serve, the Picanha, also called the Coulotte, is cut from the sirloin cap, assuring rich flavor in every bite.

First time preparing Picanha? Our step-by-step cooking instructions will take away the guesswork.

One 3-4 lb cut.

  • Great for grilling
  • Aged for up to 28 days for taste and tenderness
  • Free Kansas City Steak Experience Guide with Original Steak Seasoning packet included with each order. Get expert cooking directions, tips, steak grilling times, broiling times, recipes and more
  • Picanha cut by weight - actual thickness may vary


Here are 3 traditional ways to cook Picanha on the grill. First, thaw Picanha in your refrigerator for about 2 days. Then, bring it to room temperature, starting about an hour before grilling.

For traditional Picanha, season with a generous amount of coarse salt, and possibly some olive oil, ground pepper and fresh lime juice. Do not trim the Picanha. It will keep the meat tender and juicy during cooking.

Start with a hot grill.

  1. Simple Steaks —
    1. Cut the Picanha into several 1 ½-inch steaks
    2. Sear each side on a hot grill for 1 minute each
    3. Reduce the grill temperature and cook each side again to desired doneness
  2. Finger Food — Bite-sized pieces your guests can enjoy immediately as they come off the grill!
    1. Place Picanha fat side down on the grill, and sear for 5-7 minutes.
    2. Turn and sear an additional 3-4 minutes
    3. With a sharp knife, cut the Picanha into 3 or 4 sections and return to the grill, cooking each side to desired doneness. As a section finishes, cut it into smaller bites, put on a platter, and serve!
  3. Steaks on a Skewer — Brazilian Steakhouses Style
    1. Cut Picanha into several 1 1/2-inch steaks and attach 2 or 3 to skewers. The skewer should pierce the fatty section at the top and bottom and compact the meat, forming a rounded 'C'
    2. Place skewers on the grill and sear both sides. How long you grill depends on what you prefer to do next!
      1. For individual steaks, sear both sides for 1 minute each, then reduce the grill temperature and cook each side again to desired doneness
      2. Like Brazilian steakhouses, you can sear both sides for a short time and then, with a sharp knife, shave pieces of the steaks onto a platter for immediate eating. Then, return the steak to the grill to cook again and again, until only the center remains. Feel free to re-season them a bit each time you shave a section off.

See our step-by-step instructions on how to cook picanha, including cooking times and expert tips that will have you cooking like a pro!


{{n.serving_size}} Amount Percent
Calories: {{n.calories_amount}} {{n.calories_percent}}
Total Fat: {{n.total_fat_amount}} {{n.total_fat_percent}}
Saturated Fat: {{n.saturated_fat_amount}} {{n.saturated_fat_percent}}
Trans Fat: {{n.trans_fat_amount}} {{n.trans_fat_percent}}
Cholesterol: {{n.cholesterol_amount}} {{n.cholesterol_percent}}
Sodium: {{n.sodium_amount}} {{n.sodium_percent}}
Carbs: {{n.carbs_amount}} {{n.carbs_percent}}
Dietary Fiber: {{n.dietary_fiber_amount}} {{n.dietary_fiber_percent}}
Added Sugars: {{n.added_sugars_amount}} {{n.added_sugars_percent}}
Total Sugars: {{n.sugars_amount}} {{n.sugars_percent}}
Protein: {{n.protein_amount}} {{n.protein_percent}}
Vitamin D: {{n.vitamin_d_amount}} {{n.vitamin_d_percent}}
Calcium: {{n.calcium_amount}} {{n.calcium_percent}}
Potassium: {{n.potassium_amount}} {{n.potassium_percent}}
Iron: {{n.iron_amount}} {{n.iron_percent}}