Carioca Picanha

Introduction to Carioca Picanha

The Carioca Picanha is a quintessential Brazilian dish, renowned for its succulent flavor and captivating simplicity. Originating from the vibrant city of Rio de Janeiro, also known as the "Cidade Maravilhosa" (Marvelous City), the picanha cut is cherished all across Brazil and is often the star of gatherings and celebrations.

The tradition of grilling picanha is deeply rooted in Brazilian culture, often associated with "churrasco," the beloved style of barbecue that Brazilians proudly claim as part of their cultural heritage. Typically grilled over open flames, the picanha offers a taste profile that is rich, beefy, and slightly charred on the outside with a tender, juicy inside.

In this recipe, we will explore how to prepare Carioca Picanha, delving into the selection of high-quality ingredients and exploring the best cooking techniques to ensure optimal flavor and texture.

Ingredients

• Picanha (top sirloin cap) - 1.5 to 2 lbs (700 to 900 grams)
• Coarse Sea Salt - to taste
• Black Pepper - freshly ground, to taste
• Olive Oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Red Wine Vinegar - 1 tablespoon

Optional Ingredients for Marinade

• Fresh Rosemary - 2 sprigs
• Thyme - 2 sprigs
• Lemon Juice - 1 tablespoon

Preparation of Carioca Picanha

Before you begin cooking, it’s important to properly prepare the picanha for grilling. Ensure you have a sharp knife, a meat thermometer, and kitchen tongs ready at your workstation.

Step 1: Selecting and Preparing the Picanha

Select a fresh, high-quality piece of picanha from a trusted butcher. Look for a cut with a good layer of fat on top, as this will render down during cooking, providing flavor and moisture to the meat.

Place the picanha fat-side down on a chopping board and trim off any excess membranes or connective tissue. Score the fat cap using diagonal cuts, creating a criss-cross pattern. This allows the seasoning to penetrate better and helps render the fat more efficiently.

Step 2: Seasoning

Generously rub the coarse sea salt and freshly ground black pepper over the meat, ensuring it's evenly coated. If desired, you can prepare a quick marinade by mixing the olive oil, minced garlic, red wine vinegar, and optional herbs and lemon juice. Allow the picanha to marinate for at least 30 minutes to one hour in the refrigerator.

Cooking Process

Now that the picanha is seasoned and ready, it’s time to discuss the cooking process. For the best results, we recommend grilling; however, searing on a cast-iron skillet and finishing in the oven is a great alternative if a grill isn't available.

Grilling the Picanha

Step 1: Preheat your grill to medium-high heat. It's essential to have a hot grill so that the meat sears quickly, locking in moisture and creating a flavorful crust.

Step 2: Place the picanha fat-side down over the hottest part of the grill. Sear it for about 4-5 minutes until the fat is crispy and golden.

Step 3: Flip the picanha and move it to a cooler section of the grill. Continue grilling with the lid closed for another 10-15 minutes depending on your desired doneness. Use a meat thermometer inserted into the thickest part of the meat to check for temperature, aiming for 130°F (54°C) for medium-rare.

Alternative Cooking Method: Cast-Iron Skillet

Step 1: For those who prefer or require an indoor cooking option, heat a cast-iron skillet over medium-high heat until hot. Add a bit of olive oil to coat the pan.

Step 2: Carefully place the picanha fat-side down into the skillet and sear for 3-4 minutes until the fat is crispy.

Step 3: Flip the picanha and transfer the skillet to a preheated oven at 375°F (190°C). Cook for another 10-15 minutes, checking with a thermometer until it reaches your preferred doneness.

Serving Suggestions

The picanha is ideally served sliced against the grain to ensure tenderness. Pair it with classic Brazilian side dishes such as farofa, vinaigrette, and black beans for a complete meal.

How to Enjoy

The Carioca Picanha is best enjoyed in the company of friends and family, akin to the Brazilian churrasco tradition. Complement the meal with a refreshing caipirinha or a cold beer, enhancing the communal experience.

For a truly immersive experience, consider playing some Brazilian Bossa Nova music, embodying the casual and fun spirit of Rio de Janeiro.

Allow the meat to rest for 5-10 minutes after cooking. This cooking timer resting period helps redistribute the juices, ensuring that each slice is perfectly tender and juicy.

Whether celebrating a special occasion or simply indulging in a weekend barbecue, Carioca Picanha stands as a testament to Brazil’s rich culinary traditions and the vibrancy of its people.