This Herb-Crusted Picanha will make everyone believe you’ve gone to culinary school.

A beautifully marbled picanha roast is coated with fresh herbs and roasted until perfectly golden brown. Each slice is incredibly tender and flavorful, thanks to the natural fat cap that bastes the meat as it cooks.

This might be the first time you’re hearing about picanha. But in South America, it’s the star of every steakhouse. One bite, and you’ll get it!

While picanha is traditionally grilled or smoked, this oven-roasted version is an easy way to get mouthwatering results. It’s perfect for holiday dinners or an elevated weeknight meal.

A sliced herb roasted picanha ready for serving.

What is picanha?

If you love a good sirloin steak, you’ll go crazy for picanha (pronounced “pee-KAHN-yah”).

Picture the back of the cow, right above where a sirloin steak comes from. That’s where you’ll find this cut of beef. It’s the top cap of the sirloin with a thick layer of fat that covers the whole muscle.

While most cuts get trimmed of their fat, picanha keeps its blanket of fat intact. As the roast cooks, this fat slowly melts into the meat, making every bite incredibly juicy and flavorful.

At Brazilian steakhouses, it’s the cut that servers slice right at your table. While it’s traditionally grilled, this oven-roasted version is just as amazing and way easier to make at home. (Certified Piedmontese picanha comes trimmed in its signature triangular shape, so all you have to do is season and cook!)

A grass fed, grass finished picanha in it's packaging.

Ingredient Spotlight: Certified Piedmontese Picanha

This post and recipe is sponsored by Certified Piedmontese. All words and photographs are my own. Thank you so much for supporting the brands that make KJ & Company possible!

For this recipe, I’m using Certified Piedmontese picanha. Here’s what sets this picanha apart:

Premium Quality, Naturally Lean

The rare Italian Piedmontese cattle have a special genetic makeup that creates extra tender meat without as much fat.

Ready To Go

This picanha comes perfectly trimmed with the fat cap intact, so it’s ready to season and cook right out of the package.

Mindful Raising Practices

You can feel good about buying your beef from Certified Piedmontese. It is:

Raised on family ranches across the Midwest
Never given antibiotics, hormones, or steroids
Focused on sustainable and humane practices
Source-verified from ranch to table

PS: Don’t live in Nebraska or have access to The Mercato? Don’t worry! They offer online ordering with free shipping on larger orders. Trust me, once you try this picanha, you’ll be thankful for that shipping option!

Get Certified Piedmontese Beef Shipped Right to Your Door!

Oven-Roasted Picanha Ingredients

Grass Fed, Grass Finished Certified Piedmontese Picanha

Easily get the roast shipped straight to your doorstep here!

Herbs

A combination of fresh rosemary and thyme bring a classical taste to this roast. Dried herbs can also be used!

Seasonings

We’re keeping things classic with this roast and sticking with a mix of salt, pepper and granulated garlic.

An herb rubbed picanha roast prior to roasting.

How to Make Herb-Crusted Picanha

1

Score the fat cap.

The picanha roast has a wonderful fat cap on it that helps keep the meat juicy and flavorful while cooking. Use a sharp knife to cut a cross-hatch pattern across the top of the fat cap. This will help the fat render properly while cooking.

2

Make the herb rub.

Mix together all the ingredients for the herb rub in a small bowl and evenly rub the fat cap that was just scored with it.

3

Sear the roast.

In an oven-safe skillet, sear the roast fat side down until golden brown. This will help all the fat to start to render and to get a nice golden brown crust on the roast!

4

Roast the picanha.

After searing, transfer the skillet to the oven to cook the roast to desired temperature.

5

Rest, slice and serve.

Allow the roast to rest for 10-15 minutes after roasting to keep all the juices inside. Then, thinly slice against the grain and serve!

Picanha Pro Tips

Score the fat cap in a crosshatch pattern for extra crispy results
Don’t trim off the fat! It adds flavor and keeps the meat moist.
Use a meat thermometer for perfect doneness.
Cut against the grain when serving.

Picanha Temperatures

Rare: 125°F
Medium-rare: 135°F
Medium: 145°F
Medium-well: 150°F
Well-done: 160°F

Serving Suggestions

For a steakhouse vibe, serve with:

Asiago Herb Mashed Potatoes – The perfect creamy base for this meal
Honey Dill Roasted Carrots – A touch of sweetness to balance the rich meat
Super Simple Garlic Bread – Because who doesn’t love a good side of crusty bread?

For a Brazilian-inspired feast:

Make some white rice and black beans to soak up all the delicious juices. Serve with a side of crispy plantains!

Keep it light:

Simple Apple Pecan Salad – A crisp, light side with just enough crunch
Easy Roasted Asparagus – Quick, classic, and always delicious
Garlic Mushroom Green Beans – Savory veggies that complement without competing

Oven-Roasted Picanha FAQ

What cut of meat is picanha?

Picanha comes from the top sirloin cap. It’s the same muscle as the coulotte steak but includes the signature fat cap that makes it special.

What is the closest cut to picanha?

If you can’t find picanha, top sirloin or coulotte steak would be the closest substitutes. However, they may not have the same fat cap that makes picanha unique.

What is the best way to cook picanha?

While grilling and smoking are traditional methods in South America, oven-roasting is a great option that’s more predictable and just as delicious. The key is using high heat to get a nice crust while keeping the inside juicy.

Should I season picanha overnight?

You can, but it’s not necessary. Since this cut has great natural flavor, simple seasoning right before cooking works perfectly. If you do season overnight, wait to add fresh herbs until just before cooking.

How do you slice picanha?

Always slice against the grain for the most tender result. For this cut, that usually means slicing perpendicular to the direction of the fat cap.

Can I cook picanha from frozen?

For best results, thaw your picanha in the refrigerator before cooking. This ensures even cooking and better browning.

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