If you love a great steak but want a simpler method, learning how to make picanha in air fryer is a game-changer. This classic Brazilian cut, known for its rich flavor and fat cap, turns out beautifully with the quick, even heat of an air fryer.
Picanha is a top sirloin cap with a layer of fat on one side. That fat is the key to its incredible taste. When cooked right, it bastes the meat from the inside, making it juicy and tender. The air fryer’s powerful fan does a fantastic job of rendering that fat and creating a delicious crust, all with minimal mess. You get a restaurant-quality result with much less effort.
This guide will walk you through every step, from picking the perfect cut to slicing it correctly for serving.
How To Make Picanha In Air Fryer
This is your master recipe for perfect air fryer picanha. The process is straightforward, but a few key details make all the difference. Let’s get started.
What You’ll Need
- Picanha Steak: One whole piece, about 2 to 2.5 pounds. Look for a thick fat cap (about 1/2 inch) and bright red meat.
- Coarse Salt: Kosher salt or coarse sea salt is best. It sticks well and creates a great crust.
- Black Pepper: Freshly cracked is ideal.
- Optional Garlic Powder or Minced Garlic: For extra flavor.
- Kitchen Twine (optional): If you want to roll the roast.
Step-by-Step Cooking Instructions
1. Preparing the Meat
First, pat the picanha completely dry with paper towels. This is crucial for browning. If your piece is very long and thin, you can roll it into a roast and tie it with twine for more even cooking. Most often, you’ll cut it into steaks.
To cut steaks, slice with the grain into 1 to 1.5-inch thick strips. Each strip will have the fat cap running along one side. Don’t worry about cutting against the grain yet; that comes later. Season all sides liberally with coarse salt and pepper, pressing it into the meat and fat.
2. Preheating the Air Fryer
Preheat your air fryer to 400°F (200°C) for about 3-5 minutes. Preheating helps sear the meat immediately, locking in juices. While it heats, let the seasoned steaks sit at room temperature for 10-15 minutes.
3. Cooking Time and Temperature
Place the picanha steaks in the air fryer basket in a single layer, fat cap facing up. Do not overcrowd; cook in batches if neccessary. Air fry at 400°F (200°C).
Cook time depends on thickness and your desired doneness:
- For Medium-Rare: 10-14 minutes (internal temp 130-135°F).
- For Medium: 14-17 minutes (internal temp 140-145°F).
- For Medium-Well: 17-20 minutes (internal temp 150-155°F).
Always use a meat thermometer for the best results. Check the temperature in the thickest part of the meat, avoiding the fat.
4. The Resting Phase
This step is non-negotiable. Transfer the cooked picanha to a cutting board and let it rest for 8-10 minutes. Resting allows the juices, which have rushed to the center, to redistribute throughout the steak. If you slice it to soon, all those flavorful juices will end up on your board.
5. Slicing and Serving
Now, find the direction of the grain (the long muscle fibers). Turn the steak and slice it against the grain into thin pieces. This cuts the fibers short, making each bite incredibly tender. Serve immediately.
Why the Air Fryer Works So Well
The air fryer’s concentrated, circulating heat is perfect for picanha. It renders the fat cap thoroughly, making it crispy and delicious, while the intense heat quickly sears the outside of the meat. This creates a fantastic texture contrast between the crust and the juicy interior. It’s also much faster and cleaner than firing up a grill or oven.
Choosing the Right Picanha Cut
Your results start at the store. Ask your butcher for the top sirloin cap or coulotte steak. A good picanha should have a consistent, creamy white fat cap about 1/2 inch thick. The meat should be a deep red color. If the fat is yellow or the meat is brownish, look for another piece. Don’t be afraid to ask for help—a good butcher will know exactly what you need.
Seasoning Tips for Maximum Flavor
Picanha is traditionally seasoned with just coarse salt, and that’s often enough. The fat provides so much flavor. However, you can add other seasonings if you like. A simple mix of salt, pepper, and garlic powder works wonderfully. For a Brazilian touch, try a little smoked paprika. The key is to use coarse salt; fine table salt can draw out to much moisture and doesn’t create the same crust.
You can also make shallow scores in a crosshatch pattern on the fat cap before seasoning. This helps the salt penetrate and the fat to render even better.
Common Mistakes to Avoid
- Not Drying the Meat: A wet surface steams instead of sears.
- Skipping the Preheat: You won’t get that initial sear.
- Overcrowding the Basket: This leads to uneven cooking and steaming.
- Skipping the Rest: You’ll lose the juices and have a drier steak.
- Slicing With the Grain: This makes the steak chewy and tough.
- Trimming the Fat: That fat cap is essential for flavor and moisture. Leave it on!
Serving Suggestions
Picanha is a versatile centerpiece. Serve it with traditional Brazilian sides like farofa (toasted cassava flour), black beans, and rice. For a simpler meal, it pairs perfectly with roasted vegetables, a crisp green salad, or garlic mashed potatoes. The rich flavor also goes well with a fresh chimichurri sauce or a compound butter with herbs.
Storing and Reheating Leftovers
Let any leftovers cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, use the air fryer again! Preheat to 350°F and warm the slices for 2-4 minutes until just heated through. This helps preserve the texture better than a microwave, which can make the meat rubbery.
FAQ Section
Do I need to score the fat on the picanha?
It’s not strictly necessary, but it helps. Making shallow cuts in a diamond pattern on the fat cap allows the seasoning to get in and helps the fat render more efficiently, leading to a crispier result.
Can I cook a whole picanha roast in the air fryer?
Yes, if it fits in your basket. Tie it with twine to keep a uniform shape. Cook at the same temperature (400°F), but expect a longer cooking time. Use a meat thermometer to check for doneness, aiming for an internal temp about 5 degrees lower than your target, as it will rise while resting.
What’s the best way to slice picanha steak?
First, identify the direction of the muscle fibers (the “grain”). Then, turn your knife 90 degrees and slice thinly across those fibers. This is the secret for tender bites every single time.
Why is my air fryer picanha tough?
There are a few likely reasons. The meat might have been overcooked, not rested long enough, or—most commonly—sliced in the wrong direction. Always slice against the grain. Also, ensure you’re buying a quality cut with good marbling.
Can I use frozen picanha in the air fryer?
It’s not recommended to cook it straight from frozen. The outside will cook too fast before the inside thaws. For best results, thaw the steak completely in the refrigerator first, then pat it dry and season before cooking.
What other cuts work with this air fryer method?
This high-heat method is great for other steaks like ribeye, strip, or sirloin. Adjust the time based on thickness. Cuts with some fat content work best in the air fryer, as they won’t dry out as easily.
Making picanha in your air fryer is a suprisingly simple way to enjoy a special meal any night of the week. With just a few ingredients and attention to detail—especially the resting and slicing—you can achieve a perfectly cooked, flavorful steak that rivals any steakhouse. The air fryer handles the fat beautifully, creating a crispy exterior while keeping the inside juicy. So, grab a good piece of meat, season it well, and let your air fryer do the work. You might just find this becomes your favorite way to prepare steak.