Air Fryer Picanha Roast

Name: Air Fryer Picanha Roast
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Brazilian
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)

Salt-and-pepper picanha roasted fat cap up on Air Fry, then rested in the closed unit to medium-rare.

55 min start to finish
Serves 6 servings
Works on every CombiWorks on your US 14-in-1Works on your UK & EU 12-in-1Works on your India 14-in-1

Air Fry Beef Main Brazilian

By The Salted Pepper.

Set your Combi

SwitchAir Fry/HobAir Fry/Stovetop

Air Fry200°C400°F30minthen rest 15 minutes inside, door closed

Start to finish55 min10 min prep + 15 min waiting + 30 min cooking

ShelfNot given

Water in the panNot given

You'll need

910 g–1.36 kg2-3 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)

Method

Mix 1 tablespoon coarse salt and 1 tablespoon coarse black pepper in a small bowl. Add garlic powder and onion powder if using.
Rub the entire picanha roast generously on all sides, including the fat cap, with the seasoning mixture.
Place seasoned roast on a wire rack set over a rimmed baking sheet. Refrigerate uncovered for at least , 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 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 200°C400°F. For smaller basket-style air fryers, reduce to 190°C375°F. No need to preheat the air fryer.
Air fry for without opening or flipping. The roast will reach about 40°C100°F internal temperature.
DO NOT OPEN THE AIR FRYER. Turn off the air fryer and let the roast rest inside for exactly . The internal temperature will rise to about 55°C135°F for medium-rare.
After resting, check internal temperature. It should read 125-55°C135°F for rare to medium-rare, 135-65°C145°F for medium, or 145-70°C155°F for medium-well. See recipe notes for more info on suggested cooking time.
Our tip Probe the thickest end from the side, right to the centre; the thin end reads higher. If it's under the doneness you want, give it a few more minutes on Air Fry and check again.
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.

Tips from The Salted Pepper

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 -10–-5°C15–20°F during rest due to carryover heat
Store leftovers in an airtight container for up to 4 days

INTERNAL TEMPERATURE GUIDE:

Rare: 50–50°C120–125°F (cool red center)
Medium-Rare: 55–55°C130–135°F (warm red center)
Medium: 55–65°C135–145°F (warm pink center)
Medium-Well: 65–70°C145–155°F (slightly pink center)
Well-Done: 70°C155°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.