Beef Picanha in Salt Crust

Welcome to my Beef Picanha in Salt Crust Recipe

I am so excited to share this method for Beef Picanha in Salt Crust because it truly moves you all the way to Brazil. You are going to prepare one of the most popular cuts of beef in that country, the top sirloin cap roast, also known as Beef Picanha. With this meal, you will find yourself in a Brazilian Steakhouse but from the comfort of your home. It is a fantastic experience to cook this way.

The Beef Picanha is typical for having a nice thick fat cap on the top of the meat. This layer nicely comes and tenderizes the meat during cooking and tastes super delicious, too. When I prepare this meat in a salt crust together with that fat layer, it makes for incredibly juicy food! And if you want to, you can use other cuts of beef with this recipe as well, though the picanha is truly special.

Importance of the Fat Cap on Beef Picanha

When preparing Beef Picanha in Salt Crust, the fat cap is essential. I always make sure not to remove any fatty parts of the meat since they nicely tenderize the Beef Picanha during cooking. After it is fully cooked, the fat part will taste great too, but if you want to, you can remove it later. This layer is what makes this specific top sirloin cap roast so flavorful and moist. Before seasoning, I perform a grid cut with my knife on the entire fat layer to help with the rendering process during the sear.

Seasoning the Meat Without Salt

One of the most critical steps in this Beef Picanha in Salt Crust recipe is how I season the meat initially. I pour a generous drizzle of Extra Virgin Olive Oil, grate 6 cloves of garlic, and apply a generous pinch of ground pepper. It is very important to note that I do not use salt at this stage. Since the meat will be later prepared in a salt crust, it will get salt that way. I cover the meat and let it rest (marinating) at room temperature for at least 30 minutes, but no more than 1 hour. This step prevents a rubbery texture and helps reach the perfect tender meat flavor.

Creating the Perfect Salt Crust Mixture

The secret to this Brazilian cuisine technique is the salt crust mixture itself. I place 4 cups of coarse kosher salt and ¾ cup of water into a medium mixing bowl. I thoroughly stir using a silicone spatula until it is fully combined. The texture should be like wet sand. If necessary, I add a little more water or salt to reach that consistency. This mixture will eventually encase the roast beef, creating a sealed environment that locks in all the natural juices.

The Searing Process

Before the Beef Picanha goes into the oven inside its salt crust, I perform a pan sear. I preheat a large fry pan on high heat with frying oil and place the marinated picanha in, fat-side down. I sear until the fat gets nicely rendered, which takes about 2 minutes. Then, I turn and sear shortly from all remaining sides, just enough to get a nice sear on the meat. Once the nice sear is reached but the meat is still raw in the center, I remove it and place it on a cooling rack to fully cool before the next step. This usually takes about 15 – 20 minutes.

Assembling and Roasting the Beef Picanha

To assemble the Beef Picanha in Salt Crust, I place about ¼ of the salt crust mixture in the center of a baking sheet and distribute it to a thin layer slightly larger than the diameter of the meat. I place the meat on top and then use the remaining salt mixture to cover the meat evenly around the whole surface. I then roast picanha in a preheated 350°F oven. I usually try to target medium rare, which is 130 – 135°F, taking about 40 – 50 minutes. It is important to remember that the meat will have carryover temperature, increasing by about 3 – 5°F after cooking.