Is this the new prime rib roast at a fraction of the cost? After making this air fryer picanha roast several times for me and my husband, I can confidently say yes! In fact, we think it is better than prime rib!
This easy recipe delivers a tender cut of beef with a perfectly crispy fat cap that rivals any other beef roast.
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What is a Picanha Roast?
Picanha, also known as sirloin cap or coulotte, is a triangular cut from the top of the sirloin primal, located in the cow's hindquarter between the short loin and round. This cap muscle (biceps femoris) sits like a blanket over the top sirloin with its signature thick fat layer on top. In traditional American butchery, this cut was often left attached to other cuts or divided into rump roasts, which is why picanha remained relatively unknown in the U.S. until Brazilian steakhouse chains popularized it. This prized cut is the crown jewel of Brazilian churrasco, where it's revered as one of the most flavorful cuts of beef, traditionally seasoned simply with coarse salt and grilled over charcoal.
While Brazilians typically serve picanha as thick steaks curved into C-shapes on skewers, it makes an exceptional roast that rivals prime rib at a fraction of the cost. The magic lies in its unique composition: well-marbled meat that isn't overly fatty, topped with a fat cap that renders into a crispy, golden crust while continuously basting the meat below. As a roast, the triangular shape naturally provides variation in doneness from end to end, satisfying both medium-rare and medium-well preferences at the same table. The result is restaurant-quality beef that delivers the tenderness of sirloin with rich, beefy flavor from the self-basting fat cap - perfect for special occasions or any hearty home-cooked meal.
Suggested Kitchen Tools for Air Fryer Picanha Roast
- Air Fryer (air fryer basket or oven-style)
- Meat Thermometer (optional but recommended)
- Wire Rack for dry brining
- Small Bowl for seasoning mix
- Sharp Knife
- Cutting Board
Ingredients & Substitutions
This simple air fryer roast beef recipe requires just a few ingredients, making it one of my favorite air fryer recipes for a flavorful roast with minimal prep.
Picanha Roast (Sirloin Cap)
The star of this easy recipe! Picanha roasts typically weigh between 2 to 3.5 pounds, with most averaging around 2.5 pounds - perfect for serving 4-6 people. This sirloin roast is the cap muscle that sits on top of the sirloin, and it's one of the best cuts for air frying because it has the perfect balance of lean meat and fat. The thick fat cap is essential - don't let your butcher trim it off! This fat renders during cooking to create that crispy, golden crust while continuously basting the meat below.
Substitutions: If you can't find picanha at your butcher, sirloin tip roast is your next best choice, though it won't have the same dramatic fat cap. Top sirloin roast also works well but may need a bit more attention to prevent drying out. Here is my recipe for roast beef using a similar method: Perfect Roast beef.
Avoid using tougher cuts like eye of round roast, rump roast, or beef chuck roast - these are better suited for pot roast or slow cooking methods.
Coarse Salt
Salt is crucial for this recipe - it draws out moisture during the dry brining process, which then gets reabsorbed along with the salt, seasoning the meat throughout while creating a drier surface for better crust formation. I use about 1 tablespoon of kosher salt or coarse sea salt. The coarse texture is important because fine table salt would make it too salty and doesn't create the same textured crust.
Substitutions: Kosher salt and coarse sea salt are interchangeable here. If you only have fine table salt, reduce the amount to about 2 teaspoons. You could also use a seasoned salt like Lawry's, but reduce the amount slightly as it's more potent.
Black Pepper
Coarse black pepper provides the perfect counterpoint to the rich, beefy flavor of picanha. I use about 1 tablespoon of restaurant-grade coarse black pepper. The coarse grind is essential - it creates texture in the crust and doesn't burn as easily as finely ground pepper during the high heat cooking process. The pepper also helps form that beautiful dark crust that makes this roast look as good as it tastes.
Substitutions: If you don't have coarse pepper, crack whole peppercorns yourself with a knife or meat mallet. Regular ground black pepper will work in a pinch but may taste slightly more sharp and could darken more during cooking. For a different flavor profile, try a mix of black pepper with pink peppercorns or even a little bit of coffee grounds mixed in.
Optional Seasonings
You can season the roast with any of your favorite seasonings, but I recommend using dry spices and not fresh herbs like rosemary, basil or thyme because they will burn during the cooking process.
Here are few suggestions of various spices, but anything you love will work great!
Garlic Powder: Add 1 teaspoon to the salt and pepper mix for a more complex flavor. Garlic powder (not garlic salt) works better than fresh garlic here because fresh would burn during the high-temperature cooking.
Onion Powder: Another teaspoon adds sweetness and depth. Like garlic powder, this won't burn like fresh onions would.
Olive Oil or Avocado Oil: While not necessary with the dry brine method, a tablespoon of oil can help the seasonings adhere better if you're short on time and skipping the overnight rest. Avocado oil is preferred for its higher smoke point, but olive oil works fine too.
Fresh Herbs: Save these for after cooking! Sprinkle chopped rosemary or thyme over the roast right after slicing for a fresh, aromatic finish without the risk of burning.
How to Make Air Fryer Picanha Roast
This easy way to make succulent roast beef requires planning ahead for the best results, but the actual cook time and hands-on work are minimal.
Mise En Place
Remove the picanha from its packaging. Mix your seasonings in a small bowl - I use equal parts salt and pepper, about a tablespoon each. Gather the tray and rack that you will put the roast on to dry brine.
Step One: Season and Dry Brine
Rub the whole thing generously with your seasoning blend on all sides, including the fat cap. Place on a wire rack over a tray and refrigerate uncovered for at least 8 hours, or up to 48 hours. This dry brining process does make a difference in the outcome, so if you have the time please don't skip it.
Step Two: Air Fry the Roast
No need to preheat your air fryer for this type of roast. Place the seasoned picanha directly in your air fryer basket or on the tray. I put the roast in right from the fridge, but if you want your beef more on the medium to medium well side of doneness, let it sit at room temp for about an hour before air frying.
If you want to monitor the internal temperature, you can insert a probe thermometer into the thickest part of the roast.
*If you are using a built in thermometer probe where the appliance turns off when the desired temperature is reached, it is important that you set the temp for at least 15-20 degrees LOWER than your target serving temp because the temp will increase as it rests.
Set the air fryer to 400℉/200℃ and air fry for 30 minutes. The high heat creates a beautiful crust while keeping the inside tender.
Quick Tip:
If using a compact air fryer basket where the heating element is closer, reduce to 375°F. For larger air fryer ovens with more oven space, stick with 400°F or even go to 425°F for that perfect crust.
Step Three: Let the Roast Rest in the Air Fryer
This is important - do NOT open the air fryer! Let the roast rest inside the hot air fryer for 15 minutes. The internal temperature of the meat will rise from about 100°F to 135°F (perfect medium-rare) during this time. This carryover cooking is your best friend for achieving your desired level of doneness without overcooking or drying out the outer part of the roast.
Quick Tip:
The rule of thumb for roasts: they'll increase 15-20 degrees during rest time due to their cylindrical shape having more carryover heat than steaks. Use a meat thermometer if this is your first time to build confidence!
Step Four: Slice and Serve
Remove from the air fryer and place on your cutting board. No need for aluminum foil tenting or additional rest time - we already did that! Slice against the grain for maximum tenderness. The grain changes direction in picanha, so pay attention as you slice. I prefer thin slices to showcase the perfect pink interior and crispy fat cap.
Cooking Times and Temperature Guidelines
Here's a quick reference for different levels of doneness (all at 400°F with 15-minute rest in the air fryer):
Rare to Medium-Rare: 30 minutes cooking time (final temp 125-135°F)
Medium: 35 minutes cooking time (final temp 135-145°F)
Medium-Well: 40 minutes cooking time (final temp 145-155°F)
Remember, these times work for 2-3.5 pound roasts since the shape stays consistent regardless of weight - it's one of the reasons this is such a good recipe for consistent results!
Storage & Reheating Instructions
How to Store Leftover Roast Beef
Leftover roast beef from this recipe stores beautifully and makes for great meals throughout the week.
Refrigeration
Store sliced or unsliced picanha in an airtight container with any accumulated juices for up to 4 days. Keep the slices together to prevent them from drying out.
Freezer
Wrap individual portions tightly in plastic wrap, then place in a freezer bag. Add a splash of beef broth before sealing if desired. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Quick Tip
Save any fat cap pieces separately - they make incredible additions to beef broth or can be rendered down for cooking other dishes!
How to Reheat Picanha Roast
Air Fryer Method
If you have part of the roast unsliced, this is my preferred reheating method. I wrap the roast in foil, but leave the top uncovered and air fry on 300℉/150℃ for about 15 minutes. This protects the meat from drying out or overcooking, but crisps up that delicious fat cap.
Skillet Method
Slices are better reheated in a skillet. Heat a skillet over medium heat with a tiny bit of avocado oil or butter. Sear slices for 30-60 seconds per side. Great for making steak bites or adding to sandwiches.
Low Oven Method
Wrap in aluminum foil with a splash of beef broth and warm at 250°F for 10-15 minutes in a roasting pan.
Frequently Asked Questions
Yes! While picanha is ideal, this technique works great with sirloin tip roast, top sirloin roast, or even a small ribeye roast. Avoid tougher cuts like beef chuck roast or pot roast cuts - those need low and slow cooking. Eye of round roast can work but may be less tender.
No! The beauty of air frying is the circulating hot air cooks evenly without flipping. Keep that air fryer closed for the entire cooking time and resting period for best results.
Both have a delicious fat cap that gets crispy when cooked at high temperature, and both offer incredibly tender, flavorful beef. However, picanha is a leaner cut without the internal fat marbling of prime rib, making it a high-quality option at a fraction of the cost. Many consider it the perfect balance of flavor and texture.
While you can season and cook immediately, the dry brining makes a huge difference in the final result. It helps the muscle fibers relax, seasons the meat throughout, and creates a drier surface for better crust formation. Even just 2-3 hours is better than nothing!
Air Fryer Picanha Roast
Equipment
- Ninja Combi or Air Fryer
Ingredients
- 2-3 pounds picanha roast (sirloin cap) look for one with thick fat cap intact
- 1 tablespoon coarse sea salt or kosher salt restaurant-grade coarse salt preferred
- 1 tablespoon coarse black pepper freshly cracked or restaurant-grade coarse grind
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Instructions
- Mix 1 tablespoon coarse salt and 1 tablespoon coarse black pepper in a small bowl. Add garlic powder and onion powder if using.1 tablespoon coarse sea salt or kosher salt, 1 tablespoon coarse black pepper
- Rub the entire picanha roast generously on all sides, including the fat cap, with the seasoning mixture.2-3 pounds picanha roast (sirloin cap)
- Place seasoned roast on a wire rack set over a rimmed baking sheet. Refrigerate uncovered for at least 8 hours, preferably overnight, or up to 48 hours. The surface will become dry and firm.
- Remove roast from refrigerator. Let it come to room temperature for 30 minutes if desired. No need to preheat the air fryer.
- Place picanha directly in air fryer basket or on air fryer tray, fat cap facing up. Set air fryer to 400℉/200℃. For smaller basket-style air fryers, reduce to 375 degrees F. No need to preheat the air fryer.
- Air fry for 30 minutes without opening or flipping. The roast will reach about 100 degrees F internal temperature.
- DO NOT OPEN THE AIR FRYER. Turn off the air fryer and let the roast rest inside for exactly 15 minutes. The internal temperature will rise to about 135 degrees F for medium-rare.
- After resting, check internal temperature. It should read 125-135 degrees F for rare to medium-rare, 135-145 degrees F for medium, or 145-155 degrees F for medium-well. See recipe notes for more info on suggested cooking time.
- Remove from air fryer and place on cutting board. No additional resting needed.
- Slice against the grain into thin slices. The grain changes direction in picanha, so adjust your cutting angle as needed.
- Serve immediately.
Notes
- The shape of picanha is consistent regardless of weight, so cooking time remains the same
- The dry brining step is crucial for achieving the best crust
- Cylindrical roasts increase by 15-20°F during rest due to carryover heat
- Store leftovers in an airtight container for up to 4 days
- Rare: 120-125°F (cool red center)
- Medium-Rare: 130-135°F (warm red center)
- Medium: 135-145°F (warm pink center)
- Medium-Well: 145-155°F (slightly pink center)
- Well-Done: 155°F and above (no pink)
Nutrition
What to Serve with Air Fryer Picanha Roast
This tender roast beef pairs beautifully with all your favorite side dishes. For a classic roast dinner, serve with roasted vegetables and Yorkshire pudding. It's also amazing sliced thin for sandwiches or cut into steak bites for appetizers.
My favorite way is keeping it simple with a crisp salad and roasted potatoes to let this flavorful roast shine!
Here are a few side dishes that go perfectly with this roast.
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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