5-8 servings

  • 1 kg of Picanha
  • 3 kg of coarse sea salt

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Picanha ao forno no sal Grosso

Picanha from the oven, in sea salt

Normally I eat picanha of the barbecue. But in the winter months, when it's snowing, or raining, or very windy, or.. I make this typical cut of meat in my oven, inside my house where it is warm and cosy!

Picanha is a cut of meat from the end side of the back of a cow. It has 2 parts, the meaty and the fatty part, like a sirloin. I personally dont really like to eat the fatty part, while others think it's a delicacy. But the fat gives a very special rich taste to the meaty part, as it melts away. Thats why you have to make sure it is on the upper side as you place it in the oven.

Dont be scared of the amount of salt used. after cooking, you wil scrape it of and the meat will not be terribly salty. The salt actually protects the meat from burning and seals the meat, next to the seasoning aspect.

This recipe has only salt as a spice. Personally I like to add some onions and lemon juice, since I have my roots in the south of Brazil and it reminds me of the taste of the churasco. If you want to try this, make cuts in the fatty part, and stuff them with small chopped onions and sprinkle lemonjuice over the fatty part in whole, before covering with salt.

Cooking time depends on your oven and I advise you to use a meat thermometer. place it in the center of the biggest part of the piece. 50°C for rare, 55°C for medium rare, 60°C for medium. I advise you to not bake it more than medium, but everything above 70°C will be well done.


  • Clean the meat. Leave the fat, but cut away any large vains and chewy pieces. If you don't know how to do this, ask your butcher to do it for you. Leave the meat in 1 piece!
  • Take an oven tray and put 1 kg of salt in it. devide it over the bottom.
  • Put the picanha in the tray, fatty side up.
  • Cover the meat with the rest of the salt. It should be totally covered!
  • Pre-heat the oven to 200 °C
  • Place the oven tray in the middle of the oven and cook the picanha to your liking.
  • Take the meat out of the oven, let it rest for 15 minutes before scraping off the salt.
  • Serve in thin slices
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