How to Cook Picanha on an Argentina Grill | Authentic Asado Guide
How to Cook Picanha on an Argentina Grill
The Traditional Asado Method Using Open Fire
Picanha is one of the most iconic cuts in South American barbecue culture. Known as the signature cut of Brazilian Churrasco and Argentinian Asado, Picanha is prized for its rich beef flavor, thick fat cap, and ability to perform exceptionally well over live fire.
Unlike many premium steaks that rely on cast iron pans or enclosed grills, Picanha was traditionally cooked over wood or charcoal fire using adjustable-height grills. This cooking style allows chefs to control heat precisely while creating the characteristic crust and smoky flavor that open-fire cooking is famous for.
What Makes Picanha Special?
Picanha comes from the top sirloin cap and is easily recognized by its thick fat layer.
The fat cap slowly renders during cooking, helping keep the meat juicy while adding flavor to every bite.
Typical serving styles include:
Whole Picanha Roast
Thick Steak Cuts
Churrasco Skewers
Reverse-Seared Picanha
Because of its fat content, Picanha performs exceptionally well over charcoal fire.
Equipment Used
Grill
KINGBE Argentina Grill 122
Recommended for:
Steakhouses
Outdoor Kitchens
Hotels and Resorts
Open Fire Restaurants
BBQ Enthusiasts
One of the key advantages of an Argentina Grill is the adjustable cooking grate, allowing chefs to move food closer or further away from the fire without changing the fuel source.
This creates multiple cooking zones and provides precise temperature control.
Fuel
Recommended Fuel:
KINGBE Hardwood Lump Charcoal
Alternative Option:
KINGBE M-109 Compressed Charcoal
For additional smoke flavor:
KINGBE Hickory Wood Chips
KINGBE Cherry Wood Chips
Ingredients
For 4-6 Servings
1 Whole Picanha (1.2-1.5 kg)
Coarse Sea Salt
Fresh Ground Black Pepper
Optional:
Garlic Powder
Rosemary
Traditional Asado usually requires only salt.
Fire Setup
Before cooking, prepare three heat zones.
High Heat Zone
250-300°C
Used for searing.
Medium Heat Zone
180-220°C
Used for finishing thicker cuts.
Resting Zone
Away from direct heat.
Used to rest the meat.
The adjustable grate of the KINGBE Argentina Grill makes creating these zones simple without rearranging charcoal.
Cooking Process
Step 1
Season the Picanha generously with coarse salt.
Allow it to rest for 20-30 minutes.
Step 2
Place the meat fat-side down over the high heat zone.
Cook for approximately 4-5 minutes.
Step 3
Flip and cook the other side for another 4-5 minutes.
Step 4
Raise the cooking grate and move the meat to medium heat.
Continue cooking until internal temperature reaches:
Rare: 50°C
Medium Rare: 54°C
Medium: 60°C
Step 5
Remove from the grill and rest for 10 minutes before slicing.
Always slice against the grain for maximum tenderness.
Common Mistakes
Cooking Too Close to the Fire
This burns the fat before the interior is cooked.
Not Resting the Meat
Resting allows juices to redistribute.
Cutting With the Grain
This makes the meat appear tougher than it actually is.
Why Argentina Grills Are Perfect for Picanha
Picanha was originally designed for open-fire cooking.
Compared to enclosed grills, Argentina Grills provide:
Better visual control of the fire
Adjustable cooking height
Multiple temperature zones
Easier management of large cuts
Authentic Asado experience
For restaurants, this also creates an impressive visual cooking experience for guests.
Recommended Setup
Grill
KINGBE Argentina Grill 122
Fuel
KINGBE Hardwood Lump Charcoal
Optional Smoke Flavor
KINGBE Hickory Wood Chips
Related Articles
What Is Asado?
Argentina Grill vs Kamado
Fire Management for Argentina Grills
Best Charcoal for Open Fire Cooking
Looking for an Argentina Grill?
Whether you are building a steakhouse, outdoor kitchen, hotel BBQ station, or premium restaurant concept, KINGBE offers professional-grade Argentina Grills designed for commercial use.
Contact us for consultation and sizing recommendations.
LINE: @kb8888
Website: www.kingbegrills.com
