Slice it the right way

Place the picanha fat side up and cut it into thick steaks with the grain, about 1.5 to 2 inches wide. This keeps the structure intact for skewering and gives you that signature churrascaria texture.

Season simply

Generously coat each piece with coarse salt. That is it. This cut shines when you keep it minimal. The fat does the heavy lifting in the flavor department.

Skewer like a churrascaria

Fold each steak into a C-shape with the fat cap on the outside and run a skewer through it. This helps it cook evenly and gives you that classic presentation that makes picanha so visually satisfying.

Fire it up

Grill over high heat, rotating every few minutes, until the outside is deeply caramelized and the inside stays medium rare. You are looking for a crisp, rendered fat cap and a juicy, pink center.

Slice and serve

Rest briefly, then slice thinly against the grain directly off the skewer. Sprinkle with a touch more salt if needed and get it to the table fast. This is not a dish that waits.