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Picanha Steak

Top sirloin steak cap gets sliced into several thick pieces, then speared with the EZ Load Hanger for a super tender, flavorful meal.

Print Recipe


Picanha Steak
  • 1 top sirloin cap
  • Olive oil
  • Beef seasoning

Items Needed

  • EZ Load Turkey Plus Kit
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Meat Internal Temp: 140-145˚F
  • Skill Level: Easy


Prepping and Cooking the Picanha

  1. Slice the top sirloin cap into 4 or 5 pieces. Lightly drizzle them with olive oil and your favorite beef seasoning.
  2. Fold/curl the pieces (as if the fat cap looks the letter "C"), and spear the EZ Load Turkey Hanger through them like a skewer (should hold about 4-5). Screw on a crossbar at the bottom for added security and support.
  3. Light the cooker according to instructions, but let the charcoal ash over. You may want to open the intake an additional notch. Steak cooks best when the BHC is really hot.
  4. Hang the EZ Load Turkey Plus Kit with the steaks on the H-Frame at the top level of the cooker.
  5. Let it cook undisturbed for about 15 minutes depending on how done you want the steak to be.
  6. After about 15 minutes, remove the barrel from the barrel and set the hibachi up for a reverse sear.
  7. Lay the EZ Load across the hibachi grill, searing one side at a time. If needed, you can adjust the cross bar from the bottom of the EZ Load Hanger. Let the steak cook for 3-5 minutes on each side, depending on the desired internal temperature. For medium rare, the internal temp should be about 140˚F-145˚F.
  8. Once it’s cooked to temp, remove it from the heat and slice it right off the EZ Load. ENJOY!
Cooked Picanha steak on EZ Load

Finished Picanha Steak on the EZ Load Turkey Plus Kit