Cooking Guide: Beef

Coulotte Picanha Roast

Serving Size:

Preparation

Thaw* product on a dish in the refrigerator.

Remove your Picanha from the refrigerator 30-45 minutes before cooking.

Pat dry with paper towels.

Leave the fat cap intact—it provides flavor and moisture throughout cooking.

Lightly score the fat in a crosshatch pattern without cutting into the meat to encourage even rendering.

Season generously with kosher salt and freshly cracked black pepper, or your favorite steak seasoning.

Ingredients

Instructions

Reverse Sear (Recommended)

The reverse sear is the best method for achieving edge-to-edge medium-rare doneness with a deeply caramelized crust.

Step 1

Preheat your grill or smoker to 250°F using indirect heat.

Step 2

Place the Picanha on the grill with the fat cap facing up.

Cook until the internal temperature reaches:

DonenessRemove atRare115°FMedium Rare120°FMedium128°F

Step 3

Remove from the grill and increase the cooking temperature to 500-600°F.

Step 4

Sear the fat cap first for 2-3 minutes until crisp and rendered, then sear each remaining side for 30-60 seconds until a rich crust develops.

Step 5

Rest for 10-15 minutes before slicing.

Direct Grilling

For a quicker cook over high heat:

Preheat grill to medium-high (450-500°F).
Begin cooking fat-side down for 3-5 minutes to render the fat.
Rotate and sear each side until browned.
Move to indirect heat if needed to finish cooking to your desired internal temperature.
Rest 10 minutes before slicing.

Oven Roast Method

Preheat oven to 275°F.
Place Picanha on a roasting rack, fat side up.
Roast until it reaches your desired internal temperature.
Finish by searing in a hot cast iron skillet or under a broiler until the fat cap is crisp.
Rest before slicing.

For Best Results

Slicing Tips

Picanha has a pronounced grain that changes direction across the roast.

Slice against the grain into thin slices for maximum tenderness.
If serving family-style, slice only what you plan to eat immediately to help retain moisture.
For traditional Brazilian presentation, the roast can also be cut into thick steaks before grilling.

Chef's Tips

Leave the fat cap on—it is essential to the character of the cut.
Avoid overcooking; medium-rare highlights the rich marbling and buttery texture.
Use an instant-read thermometer for the most accurate results.
Pair with chimichurri, roasted potatoes, grilled vegetables, or a simple finishing salt to let the beef shine.