Whole Picanha is all about properly rendering the fat cap while protecting the deep beef flavor underneath. Slow roasting builds tenderness and allows the fat to soften gradually before high heat creates the final crust, delivering juicy slices with smoky edges and rich, buttery texture.

Ingredient List

• 1 whole Picanha roast (3–4 lb)
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp avocado oil

Chimichurri

• 1 cup parsley, finely chopped
• 2 tbsp oregano, finely chopped
• 3 garlic cloves, grated
• 1 shallot, finely minced
• 1 tsp red pepper flakes
• 2 tbsp red wine vinegar
• 1/2 cup olive oil
• Kosher salt to taste

Charred Lemon

• 2 lemons, halved

Process

1. Remove Picanha from refrigeration 45 minutes before cooking and pat dry thoroughly.
2. Score the fat cap lightly in a crosshatch pattern without cutting into the meat.
3. Season generously with kosher salt and black pepper on all sides.
4. Preheat grill for two-zone cooking with indirect heat at 275–300°F.
5. Place Picanha fat-side up over indirect heat and cook until internal temperature reaches 115–120°F.
6. While cooking, combine all chimichurri ingredients in a bowl and season to taste.
7. Move Picanha directly over high heat (500–650°F) fat-side down first to aggressively render and crisp the fat cap.
8. Sear all sides until a dark crust develops and internal temperature reaches 130–135°F for medium-rare.
9. Grill lemons cut-side down for 1–2 minutes until lightly charred.
10. Rest Picanha 10–15 minutes before slicing against the grain.
11. Serve with chimichurri and charred lemon.