Oven Baked Picanha Roast Recipe

This picanha roast is a bold, beefy showstopper with a tender center, crispy fat cap, and deep garlicky herb flavor. It’s the perfect delicious cut for a backyard barbecue, holiday dinner, or any time you want to wow your guests.

 

You won’t believe how easy it is to roast picanha like they do in Brazilian steakhouses – and yes, it’s totally doable on a weeknight with the right cut of meat and a few pitmaster-approved tricks.

In Brazil, picanha is the crown jewel of the grill. It’s a delicious cut layered with a thick fat cap that keeps it juicy. Known by its Portuguese name, it’s traditionally cooked over open flames with nothing but coarse salt. In the United States, this flavorful cut goes by a few aliases – rump cover, top sirloin cap roast, or whole picanha. And once you try it, you’ll see why it’s making waves in the popular barbecue scene.

Our picaanha roast brings big steakhouse energy without the price tag or the dress code.

Each slice is juicy, tender, and packed with flavor, thanks to a simple rub that delivers way more flavor than you’d expect.

Serve this picanha roast alongside my creamy mushroom risotto and roasted Brussels sprouts for a dinner that will have everyone thinking you hired a private chef.

Ingredients for Oven Baked Picanha Roast

Gather the ingredients needed to make our Oven Baked Picanha Roast recipe. Culinary professionals call this the Mise en Place, which means “Everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.

Can I Change Up the Recipe?

Of course! We made the recipe with fresh rosemary and thyme, but you can use dried herbs if that’s what you’ve got on hand – just use a bit less.

For a spicier twist, replace the smoked paprika with chipotle powder or add a pinch of cayenne to the rub.

If you like bolder flavors, try swapping the Dijon mustard for a coffee rub or adding crushed pink peppercorns to the mix.

How to Make an Oven-Baked Picanha Roast

• Add the olive oil, dijon mustard, minced garlic, fresh rosemary, fresh thyme, smoked paprika, kosher salt, and black pepper to a small bowl.
• Mix to combine the ingredients for the dry rub.

• Pat the picanha roast dry with a paper towel, removing any excess moisture.
• Rub the seasoning mixture into the meat side of the roast, in a circular motion.
• Turn it over and coat the sides and fat side of the roast.
• Cover the steak with plastic wrap and refrigerate it for at least 2 hours (overnight is best). This will allow the dry rub to penetrate the meat.

• Heat a cast-iron skillet over medium-high heat until it begins to smoke. Then pour a tablespoon of olive oil into the pan.

• Place the steak fat side down in the cast iron pan and sear for 4-5 minutes.
• Turn the steak and cook on the other side for 4-5 minutes.
• Place an instant-read thermometer into the thickest part of the roast.
• Place the cast iron pan on the center rack of the preheated oven and cook for 30 – 35 minutes, or until it reaches an internal temperature of 135 degrees.

Our picanha roast will turn a Sunday dinner into a celebration. But it’s so easy to make it’s perfect for any night you want to serve something unforgettable without spending all day in the kitchen.

Once that knife slices through the perfectly rested meat, you’ll know: this one’s a keeper.

Store leftovers refrigerated in an airtight container for up to 4 days.
To reheat, place slices in a covered pan with a splash of broth or water. Heat over medium heat until warmed through.
You can also gently reheat it in the oven at 300°F for 10–15 minutes, wrapping it in foil to prevent it from drying out.
Freezing is not ideal for this cut, especially after cooking – the fat layer and texture don’t hold up well.

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