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Dry Brine Picanha Steak

Dry Brine Picanha Steak

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What is Picanha Steak?

Picanha is a cut of beef that's popular in Brazil and increasingly well-known around the world, especially in steakhouses that focus on Brazilian-style barbecue, known as churrasco. It's taken from the top part of the rump cap muscle, which sits just above the rear end of the cow. This muscle isn't heavily used, which makes the meat particularly tender and flavorful.

Picanha is distinguished by its thick layer of fat on one side that helps keep the meat juicy and adds a lot of flavors when it’s cooked. It's typically cut into thick slices and skewered in a C-shape before being grilled over open flames. The fat renders into the meat as it cooks, creating a rich, beefy taste.

So now you know what it is, you can try this Picanha Steak recipe and impress everyone at your BBQ. Start prep a day ahead as you need to let it sit overnight before cooking.


  • Picanha Steak
  • Dan-O's Spicy Seasoning
  • Grapeseed Oil
  • Olive oil

Preparation Instructions

  1. Thoroughly season entire picanha steak on a baking sheet, making sure to completely cover in Dan-O's Spicy Seasoning
  2. Let your picanha steak sit on baking sheet in fridge for at least 24 hours
  3. After 24 hours remove picanha from fridge and rinse thoroughly with water
  4. Dry off any excess moisture before coating in grapeseed oil as a binder for Dan-O's Spicy seasoning
  5. Sprinkle Generously with Dan-O's Spicy
  6. Place your picanha steak on the grill at a high heat - if possible use a grill with real fire wood for the best taste
  7. Recoat picanha steak every 6-10 minutes with olive oil and dust with Dan-O's to achieve a nice sear
  8. Cook to 130º internal temp. Once 130º internal temp is achieved remove from grill and wrap in tin foil
  9. Let your picanha steak sit in tin foil at room temp for about 15 mins
  10. Slice into thin slices against the grain and enjoy!


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