Copycat Fogo de Chao Picanha

Recreate the rich, juicy flavors of Fogo de Chão’s Picanha at home with this easy and authentic recipe. Perfectly grilled and seasoned, it’s a steakhouse favorite you’ll love!

Copycat Fogo de Chão Picanha is a must-try recipe for steak lovers looking to recreate the magic of a Brazilian steakhouse at home. This dish features tender and juicy cuts of sirloin cap, seasoned simply with coarse salt to let the natural flavors of the beef shine.

Cooked to perfection and sliced into thin, flavorful pieces, it’s a show-stopping main course that pairs beautifully with traditional sides like rice, beans, or chimichurri sauce. Whether you’re hosting a dinner party or craving a restaurant-quality meal, this Picanha recipe delivers an authentic and satisfying experience every time.

Why You Will Love Making Fogo de Chao Picanha At Home!

• Authentic flavor: Recreate the delicious, restaurant-quality taste of Brazilian steakhouse picanha in your own kitchen.
• Simple ingredients: This recipe uses just a few basic ingredients to deliver incredible flavor with minimal effort.
• Cost-effective: Making picanha at home is a budget-friendly way to enjoy a premium steakhouse experience.
• Customizable: You can adjust the seasoning, doneness, and sides to suit your personal preferences.
• Convenience: Skip the trip to the steakhouse and enjoy this mouthwatering dish anytime at home.

Fogo de Chao Picanha Ingredients

• Sirloin cap (Picanha): This tender and flavorful cut of beef is the centerpiece of this classic Brazilian dish.
• Coarse salt: Essential for enhancing the beef’s natural flavor and achieving the authentic churrasco taste.
• Freshly cracked black pepper: Adds a bold and aromatic kick that enhances the natural flavor of the beef.
• Cooking oil: Helps create a beautiful sear and keeps the meat juicy while cooking
• Chimichurri (optional): A zesty herb sauce that adds a burst of fresh flavor to complement the grilled steak.

How To Make Picanha Steak

Step One: Lightly score the fat cap of the picanha in a crisscross pattern with a knife. Generously season both sides with coarse salt and black pepper.

Step Two: Cut the picanha into 2-inch wide slices, ensuring you cut against the grain. Shape each piece into a C curve and thread onto metal skewers if preferred, or cook the entire piece whole.

Step Three: Preheat your air fryer to 400°F (200°C). Arrange the picanha pieces in the basket without overcrowding, and air fry for 10–15 minutes for medium rare, flipping halfway through.

Step Four: Let the cooked meat rest for 5–10 minutes before slicing against the grain to achieve tender, flavorful pieces.

Copycat Fogo de Chao Picanha Recipe Tips

• Use a high-quality cut of meat: For the best results, ensure you use a fresh, well-marbled picanha to achieve maximum tenderness and flavor.
• Score the fat cap properly: Lightly scoring the fat cap allows the seasoning to penetrate while ensuring the fat crisps up during cooking for that perfect texture.
• Don’t overcrowd the air fryer: Make sure the picanha pieces have space in the air fryer basket to cook evenly and achieve that delicious, crispy exterior.
• Rest the meat: Allow the picanha to rest for a few minutes after cooking so the juices redistribute, ensuring a juicy and tender bite.
• Customize seasoning: While coarse salt and pepper are classic, feel free to experiment with additional spices or a garlic rub for a unique twist.
• Use chimichurri: For an added burst of flavor, serve your picanha with a homemade chimichurri sauce for a tangy and herbaceous contrast.
• Adjust cook time: Depending on the size of the picanha and your preferred level of doneness, adjust the cook time slightly to get your perfect medium-rare or medium picanha.

Storing

• Storing: To store leftover picanha, wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container. Keep it in the refrigerator for up to 3-4 days to maintain its freshness.
• Freezing: If you wish to store the picanha for a longer period, you can freeze it. Wrap the picanha tightly in plastic wrap, then place it in a freezer-safe bag or container. Frozen picanha can last up to 2-3 months in the freezer. Be sure to thaw it in the refrigerator overnight before reheating.
• Reheating: To reheat picanha, preheat your air fryer or oven to 350°F (175°C). Place the sliced picanha in the air fryer basket or on a baking sheet, and heat for about 5-7 minutes, flipping halfway, until warmed through. If reheating whole, cook it in the oven for 10-12 minutes, ensuring the internal temperature reaches 130-140°F for a medium-rare finish.

What To Serve With Brazilian Steakhouse Picanha

When serving Brazilian Steakhouse Picanha, pair it with classic accompaniments that complement its rich, savory flavor. A vibrant and tangy chimichurri sauce is a perfect match, adding a fresh herbaceous contrast to the tender beef. For sides, opt for traditional Brazilian dishes like creamy mashed potatoes, crispy fried plantains, or roasted vegetables. You can also serve it alongside a light, refreshing salad, such as a simple tomato and onion salad with a citrus dressing. To round out the meal, pair the picanha with a glass of bold red wine or a refreshing caipirinha cocktail.

Copycat Fogo de Chao Picanha Recipe Faqs

What is picanha? Picanha is a traditional Brazilian cut of beef, known for its tenderness and distinctive fat cap. It’s usually cooked over an open flame, but can also be cooked in the oven or air fryer for a convenient alternative.

Can I use other cuts of meat for this recipe? While picanha is the traditional cut used in this recipe, you can substitute it with other cuts like sirloin or ribeye. However, picanha’s unique fat cap contributes significantly to its flavor and texture.

How do I know when my picanha is cooked to the right doneness? For medium-rare, aim for an internal temperature of 130°F (54°C). Use a meat thermometer to check for the perfect level of doneness. Remember, the meat will continue to cook slightly as it rests.

Can I cook the picanha whole instead of slicing it? Yes, you can cook the picanha whole in the air fryer. Just make sure to adjust the cooking time and monitor the internal temperature to ensure it cooks evenly.

How do I get the fat cap crispy? Scoring the fat cap and seasoning generously with salt will help achieve a crispy, flavorful crust as the fat renders during cooking.

Can I make this recipe ahead of time? Yes, you can prep the picanha by seasoning and skewering it ahead of time. Store it in the fridge until you’re ready to cook. It’s best cooked fresh for optimal flavor and texture, but leftovers can be refrigerated for up to 3-4 days.

What sauces pair well with picanha? Chimichurri sauce is a classic Brazilian accompaniment, but you can also serve the picanha with barbecue sauce, a garlic butter sauce, or a spicy salsa for added flavor.

Can I cook picanha on a grill or Blackstone instead of an air fryer? Yes, grilling picanha is the traditional method and will give it a delicious smoky flavor. Just ensure the grill is preheated, and cook the picanha over medium heat, flipping halfway through.

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