Rotisserie Picanha

Rotisserie Picanha

The Picanha is a cut from the point end of a beef rump and is sometimes called rump cap. Many UK butchers will not know what you’re asking for when you say Picanha; get them to Google it.

The whole Picanha is around 1.2-1.6kg. Buy it all, don’t get it chopped up. If there’s just a couple of you don’t worry, the leftover beef makes the most amazing beef sandwiches or salad.

Rotisserie Picanha

Cooking surfaces


BBQ Temperature



  • 1.5Kg Picanha Steak


  1. Light your EGG and set it up for direct cooking at 250°C with your LetzQ Spit Rotisserie.
  2. Cut your Picanha steak into 3 portions, see the notes below on how to cut it. 
  3. Use a knife to cut the fat of the picanha where the skewer is going to go through it. I normally bend the picanha steaks into a half moon shape when I load them on the spit.
  4. Cook on your rotisserie until the internal temp is about 7°C below where you want it to be when rested. I aim for 50°C as I like my steak medium rare when rested (57°C). We are measuring the internal temperature of the meat (in the middle), using a probe thermometer like the Thermapen
  5. Rest your steak once cooked and then serve by either taking the steaks off the spit and cutting, or carving straight off the steak, as they would do in South America. 



Picanha has a grain running through it. When you cut your meat to eat it, you want the grain to be as short as possible as it will taste more tender and moist. Therefore if you want to carve your meat off the spit, make sure you cut across the grain when you cut your whole picanha into three. 

If you want to serve your three steaks whole and cut across them on a plate, then cut your picanha into three along the grain. You then be cutting across the grain as you cut the individual steaks. The pictures above show the picanha cut along the grain.



A good layer of fat is what you’re after. Don’t trim it unless it is very thick (thicker than 0.75cm). When it is cooked this fat tastes amazing. Try it before you cut it off once it’s served.

Finished Internal Cooking Temperatures:

  • Rare – 52C
  • Medium Rare – 57C
  • Medium – 63C
  • Medium Well – 68C
  • Well Done – 74C

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