Picanha Steaks – 2 x 200g – Exquisite for BBQ – Beautiful Punchy Flavour
Picanha is Great Fat to Meat Ratio – Oh the Flavour
Picanha – Absolutely Divine – Tender with Amazing Flavour
Get ready to take a bite of the juiciest, most delicious grilled steak recipe! My Brazilian steakhouse favorite Grilled Steak, also known as Sirloin Cap Steak, is one of the most flavorful and tender cuts of beef you will ever try.
(pronounced pi-can-ya) is a cut of beef also known as top sirloin cap, rib cap, rump cover, rump cap, and culottes steak. Grilled Steak is a churrasco steak recipe, which is a Brazilian method of cooking meaning “barbecue”.
The marbling, or white specks of fat content throughout the beef, is what gives sirloin cap its incredible flavor!
Picanha beef is also known as the prime rib cap, spinalis steak or spinalis dorsi, rib eye cap steak, and the other names listed above!
Picanha recipes are a specialty of Brazilian churrascaria; that is, Brazilian steakhouses! Oftentimes, you will hear it referred to as the Picanha grill or Picanha BBQ
Instructions -picanha steak recipe
- Preheat grill to 400°F. Score the fat cap of a 3 to 4 pound Picanha cut sirloin cap in a crosshatch pattern. Do not cut…
- Season the fat cap with 2 teaspoons Santa Maria seasoning.
- Cut Picanha into 1-inch strips. Fold each strip into a “C”, then slide onto metal skewers. Grill over indirect…
- Remove and allow to rest for 5 to 10 minutes before serving. Enjoy!
WHAT CUT OF BEEF IS AND HOW DO YOU COOK IT
If rib-eye is the king of meats, then we’re about to introduce you to the queen.
Hugely popular in Brazil, (pronounced “pee-kahn-yah”) is one of the most flavourful cuts of beef you will find.
The beauty of a picanha is that it is an impressive, but relatively cheaper cut that can feed plenty and impress your guests at the same time.
Although you probably won’t find it at your local supermarket, picanha is usually available at any good butcher.
If you do get your hands on one – and we insist that you do – read on to learn how to cook picanha.
What cut of meat
This cut of beef is taken from the top of the rump. You might also know it as a rump cover, rump cap, sirloin cap or even culotte steak.
It is triangular in shape and surrounded by a thick layer of fat called a fat cap. Because it is not an overused muscle, this cut remains beautifully tender and juicy, producing an amazing flavour when cooked.
How to cook
However you choose to cook it – traditional barbecue rotisserie, grilled or roasted whole –
bring the meat to room temperature and pat it dry with a paper towel first, just like a regular steak. Lightly trim off any visible skin or membrane from the bottom or sides.
When it comes to seasoning, picanha is a prized cut that produces a robust beefy flavour, so simple really works best, with just some coarse salt.
Place seasoned beef in a heavy-based frying pan on high heat, fat side down first to render, before searing on both sides.
Once a rich, golden crust has formed on both sides, turn the heat down to medium and cook for 3-4 minutes on each side for medium rare.
If cooking on an outdoor grill, make sure it is preheated and as clean as possible. (Pro tip: use tongs to wipe it with a wet paper towel so you don’t burn yourself.)
To help ensure the meat don’t stick, take a small piece of fat and rub it on the grill.
Place the steak in a circular motion on the outer edges furthest away from the blazing heat – otherwise,
the outside will overcook before the inside is done. Close the hood and cook the steak at 120°C / 248°F for 6 minutes, then flip them.
After 6 more minutes, bring the steak to the centre of the grill and sear on both sides.
Check the internal temperature with a meat thermometer, aiming for around 54°C 130°F for medium rare.