Rump Cap Roast (Picanha)

The **Rump Cap**, famously known as **Picanha** (pronounced *pee-KAHN-yah*) in Brazil, is considered by many to be the "Queen of Steaks." It is a triangular cut from the top of the rump, prized for its deep beefy flavor and its signature thick **fat cap** 🥩.

Traditionally, this cut is not trimmed; that fat cap is essential because it melts during cooking, naturally basting the meat and keeping it incredibly juicy.

Let's explore how to prepare this delicious roast together. I’ll ask some guiding questions along the way to help you get the best result. To start, which of these sounds most like what you're looking for?

1. **The Traditional Brazilian Method (Churrasco)** 🇧🇷

* Slicing the roast into thick steaks, folding them into "C" shapes on skewers, and grilling them over high heat with just coarse salt.

2. **The Whole Roast Method (Oven or BBQ)** 🌡️

* Keeping the roast whole, scoring the fat, and slow-roasting it before a final sear for a perfect edge-to-edge medium-rare.

3. **The Quick Pan-Sear & Oven Finish** 🍳

* Starting the roast in a cold skillet to render the fat, then finishing it in the oven for a crispy, golden crust in less time.

Would you like me to walk you through one of these methods, or are you curious about how to choose the best quality Picanha at the butcher first?

Master Guide: Whole Rump Cap Roast (Picanha)

The secret to a perfect Picanha is the Fat Cap. We don't trim it; we score it. This allows the fat to render (melt) down into the meat as it roasts, acting as a natural basting liquid.

1. Preparation

Dry Brining (Highly Recommended): If you have time, season the roast generously with coarse salt (Kosher or Sea Salt) 12–24 hours before cooking. Leave it uncovered in the fridge on a wire rack. This dries out the surface for a better crust and seasons the meat deeply.

Scoring the Fat: Use a very sharp knife to cut a diamond pattern into the fat cap. Cut through the fat but do not cut into the red meat.

Temper: Take the roast out of the fridge 45–60 minutes before cooking to bring it closer to room temperature.

2. The Reverse Sear Method (Best Results)

This method involves a "low and slow" cook followed by a high-heat sear.

Step A: The Slow Roast

Preheat your oven to 225°F (105°C).

Place the roast on a wire rack over a baking sheet, fat side up.

Insert a meat thermometer into the thickest part.

Roast until the internal temperature reaches 115°F (46°C) for rare or 120°F (49°C) for medium-rare.

Time: Usually 60–90 minutes depending on size.

Step B: The Rest (Crucial)

Remove from the oven, tent loosely with foil, and let it rest for 20–30 minutes. The temperature will rise slightly (carry-over cooking).

Step C: The Final Sear

Heat a cast-iron skillet over high heat (or turn your oven/broiler to its highest setting).

Place the roast fat side down. Sear for 2–3 minutes until the fat is dark golden brown and crispy. Flip and sear the meat side for 1 minute just to develop a crust.

3. Serving & Slicing

Identify the Grain: Before you slice, look at the fibers of the meat.

The Golden Rule: Always slice against the grain. This breaks up the muscle fibers, making every bite melt-in-your-mouth tender.

Pairing: Serve with a fresh Chimichurri (parsley, garlic, vinegar, oil) to cut through the richness of the fat.

Internal Temperature Cheat Sheet

Doneness

Pull from oven at:

Final Temp (after rest/sear):

Rare

115°F (46°C)

125°F (52°C)

Medium-Rare