This steak has a marvelous fat cap and rich, beefy flavor. It’s just as easy to make as any other steak - a quick sear on both sides, and it’s done! If you’ve ever been to a Brazilian steakhouse, you know that picanha is a huge favorite in Brazil. It’s incredibly flavorful, and although you won’t find it at your local U.S. supermarket, you can buy it at your butcher’s or order it online. It’s one of my favorite cuts thanks to its tenderness, flavor, and thick fat cap. Thankfully, unlike other steaks, like the New York strip, butchers leave this glorious fat cap alone and don’t over-trim it.
Variations
Instructions
Storing Leftovers
Recipe Card
Picanha steaks: This cut comes from the top of the rump, also known as the sirloin cap or rump cap. As you can see on the package below, the steaks are labeled “Top Sirloin Cap Steaks.” To season: Just salt and pepper. I prefer Diamond Crystal Kosher Salt. To finish the steaks: Butter. I like to use Kerrygold salted butter. You could season the steaks a bit more - try a pinch of garlic powder or smoked paprika. I tried both together and liked the combination. You can also sprinkle the finished steaks with minced parsley. But beyond these minimal variations, I recommend sticking with salt, pepper, and butter. Your first step is to generously season the steaks with kosher salt and freshly ground black pepper. Season the fatty edges, too. Heat a well-seasoned cast-iron skillet over medium-high heat until it starts to smoke. Add the steaks and cook them without moving for 3-4 minutes, until the bottom has developed a brown crust. Remove the steaks to a plate and top them with butter. Let them rest for five minutes before serving. I usually cook picanha medium-rare as well, as shown in the photo below. However, since these steaks have a thick fat cap, which I want well-browned, it’s okay to cook them to medium doneness.
Cooking Different Sizes
The package of picanha steaks I get usually contains different sizes. Sometimes, they are vastly different! But since they are all the same thickness, I cook them in the same skillet, as shown in the photo below. The small one in the middle was ready faster than the other pieces (it needed three minutes on the first side and two minutes on the second), so I removed it to a plate, loosely covered it in foil, and continued cooking the remaining steaks.
Israeli salad Asparagus salad Tomato salad Creamy cucumber salad Arugula salad Cucumber tomato salad
Alternatively, I serve this steak with easy-to-cook side dishes like sauteed spinach and sauteed mushrooms, both shown in the image below:
Steaks are best eaten freshly cooked. If you have leftovers, try slicing them thinly and serving them cold. I like them with Dijon mustard or sriracha mayo and homemade quick pickles or pickled red onions.
If you’d like to reheat the leftovers, do so gently, in the microwave, covered. Here’s a photo of a recent dinner made entirely of leftovers (so easy!) - the steak was gently reheated and served with reheated creamed spinach.
