Air Fryer Picanha Roast

Sliced Rare Picanha roast on a wood cutting board with a salad behind it.

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A perfectly cooked picanha roast with a crispy fat cap and tender, juicy interior. This Brazilian-style sirloin cap roast rivals prime rib at a fraction of the cost.

Prep Time10

Cook Time30

Total Time55

Course: Dinner

Cuisine: Brazillian

Difficulty Level: Easy

Servings: servings

Calories: 317kcal

Author: Louise

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

US Customary - Metric

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

COOKING TIPS:

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

INTERNAL TEMPERATURE GUIDE:

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)

Note: Temperatures will rise 15-20 degrees during the resting period in the hot air fryer

NUTRITIONAL DISCLAIMER: Nutritional information is estimated based on typical values for sirloin cap roast. Actual values may vary depending on specific cut, trimming, and preparation methods. For precise nutritional information, consult with a registered dietitian or use laboratory analysis of your specific ingredients.

Nutrition