Picanha Steak
Picanha steak, a prized cut in Brazilian cuisine, is known for its rich flavor and tenderness. This triangular cut comes from the top of the rump, specifically the sirloin cap, and is distinguished by its thick fat cap, which enhances juiciness and taste when cooked properly.
In Brazil, picanha is a staple at churrascarias, where it's skewered, seasoned with coarse salt, and grilled over an open flame. The fat renders beautifully, infusing the meat with a deep, beefy flavor while keeping it moist. Unlike other popular steaks like ribeye or filet mignon, picanha strikes a perfect balance between tenderness and robust taste, making it a favorite among meat lovers.
Cooking picanha is simple yet requires attention. It can be grilled whole and sliced after resting or cut into thick steaks before cooking. The best results come from searing it over high heat to develop a flavorful crust, then finishing over indirect heat to ensure even doneness. Many enthusiasts prefer it medium-rare to medium to preserve its juiciness.
Though picanha is hugely popular in South America, it has gained recognition worldwide, with chefs and home cooks embracing its unique qualities. It’s now easier to find in butcher shops and supermarkets, especially in the U.S. and Europe.
Whether grilled traditionally or cooked in a cast-iron skillet, picanha delivers a rich, beef-forward experience that showcases the beauty of well-marbled meat. Its combination of texture, flavor, and affordability makes it a top choice for steak lovers everywhere.