What Is Picanha Steak (And How Do You Cook It)?
NEWS
BY STEPHANIE MEE
Picanha
Picanha is a tender, triangular cut with a thick layer of fat on one side called a fat cap. It comes from the top part of the cow's rump, close to the sirloin.
Special
Chef Antonio Iocchi says that picanha has "exceptional tenderness and robust flavor." Not only is the meat naturally soft, but the large fat cap keeps it juicy.
Another reason that home cooks like picanha is it tends to be more affordable than other cuts and is typically sold as a whole roast rather than pre-cut steaks.
Cut
According to Iocchi, "A good size picanha should be 2.5 pounds to 3.5 pounds." He also added that you want a fat cap between
half an inch and an inch thick.
In addition, look for picanha with a bright red color, firm texture, and a clean, white fat cap. If possible, ask your butcher for grass-fed or high-quality beef.
Aging
Iocchi also says to buy aged steaks, as aging breaks down the muscle fibers and makes the beef more tender. "Eight to 28 days after harvest is the optimal window," he says.
Preparation
Picanha doesn’t need much prep; leave the fat cap as-is so that it can render down and flavor the meat as it cooks, don’t marinate it, and season only with salt.
