1.25-Inch Picanha (Top Sirloin Cap), Medium Rare: Pull Temp & Cook Time
A 1.25 inch picanha cooked medium rare needs about 13 min over 450 °F / 230 °C — roughly 7 minutes per side. Pull it at 122 °F / 51 °C; carryover takes it to 130 °F. Rest 8 minutes before slicing.
Step by step
- −40 minSalt and temperSalt generously and leave it out of the fridge. A 1.25 inch cut cooks far more evenly when it is not fridge-cold in the middle.
- 0:00On the grate at 450 °FGrill should be hot enough that you cannot hold a hand over it for more than 2 seconds.
- 7 minFlip onceDo not press it, do not poke it. One clean flip builds the best crust.
- 13 minPull at 122 °F / 51 °CProbe the centre from the side, not the top — you want the true core reading.
- + 8 minRest, then sliceIt climbs the last 8 °F to 130 °F off the heat. Slice against the grain.
Every method compared
Same 1.25 inch picanha, same doneness — only the heat changes. The Brazilian churrasco cut. Score the fat cap, never trim it — it bastes the meat the whole way through.
| Method | Pit temp | Cook time | Pull at | Rest |
|---|---|---|---|---|
| Direct Grilling | 450 °F / 230 °C | 13 min | 122 °F | 8 min |
| Reverse Sear | 250 °F / 120 °C | 46 min | 127 °F | 6 min |
| Sous Vide | 130 °F / 55 °C | 1h 24m | 130 °F | 0 min |
Pull temps differ per method on purpose: a 450 °F grill drives far more residual heat into the meat than a 225 °F pit, so the same final temperature needs a different pull point.
Picanha (Top Sirloin Cap) temperature chart
| Doneness | Final temp | Pull at (1.25 inch) | Looks like |
|---|---|---|---|
| Rare | 125 °F / 52 °C | 117 °F | Cool red center, very soft. |
| Medium Rare | 130 °F / 55 °C | 122 °F | Warm red center — the sweet spot for most steaks. |
| Medium | 140 °F / 60 °C | 132 °F | Warm pink center, firmer bite. |
| Medium Well | 150 °F / 65 °C | 142 °F | Slight pink, noticeably drier. |
| Well Done | 160 °F / 71 °C | 152 °F | No pink. Use a fattier cut so it stays edible. |
Recommended Tools for Perfect Results
You cannot cook to temperature without measuring temperature. These are the two tools that change results the most.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
on Amazon
Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
on Amazon
Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
on Amazon
As an Amazon Associate we earn from qualifying purchases. Prices and availability are set by Amazon and may change.
Other doneness levels at 1.25 inch
Other sizes
Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
One email with the chart, plus the occasional seasonal guide. Unsubscribe in one click, no spam. Prefer not to subscribe? Download it directly.
Frequently Asked Questions
What temperature should a 1.25 inch picanha be pulled at for medium rare?
Pull at 122 °F / 51 °C. Carryover cooking adds about 8 °F while it rests, landing on the 130 °F / 55 °C that defines medium rare.
How long does it take?
About 13 minutes using direct grilling at 450 °F. Times assume the meat starts fridge-cold and the lid stays closed.
Direct grilling or reverse sear at this thickness?
At 1.25 inch thick, direct grilling is the better call — 13 min versus 46 min, with a great crust and only a thin grey band. Reverse sear starts paying off above about 1.5 inches.
How long should it rest?
8 minutes for this thickness. Tent loosely with foil — sealing it tight steams the crust you just built.