Is picanha a good cut of steak?

Yes, it absolutely is. In fact, picanha steak is one of my personal favorites. It comes with a nice fat cap that keeps the meat juicy during cooking, and when you get it on a hot grill, the flavor is unbeatable. It’s not overly marbled like some other cuts, but that outer fat does all the work if you cook it right. It’s the kind of cut that gives you a satisfying chew and deep beef flavor in every bite.

What is picanha steak called in the U.S.?

Most butcher shops in the U.S. don’t use the word “picanha.” Instead, it’s usually labeled as top sirloin cap, rump cap, or sirloin culotte. The key thing to look for is that triangle shape and, most importantly, the fat cap. If you’re not sure, just ask the butcher for the top section of the sirloin with the fat still on. A good butcher will know what you’re after.

What is better, ribeye or picanha?

It comes down to what kind of steak you enjoy. Ribeye is rich with fat running through the whole cut, giving it a soft, buttery feel. Picanha steak, on the other hand, has leaner meat and relies on its outer fat for moisture and flavor. I go with ribeye when I want something heavy and indulgent. I turn to picanha when I want that strong beef taste, a little bite, and a crisp edge from the grill. They’re both excellent, just different.

Why is picanha so expensive?

The price has gone up because more people are catching on to how good it is. In most American meat processing, picanha isn’t always separated out as its own cut, so it takes a little extra work to get. Add to that the buzz from social media, where you see it sizzling on skewers or carved at the table, and demand jumps fast. Still, for the eating experience it gives, I’d say it’s worth every penny.

Picanha Steak: The Best Cut You’ve Never Tried BeforePicanha Steak

Name: Picanha Steak – Juicy, Flavorful, and Easy to Make
Prep time: 10 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: American
Ingredients: Vegetable oil, for grill; 2 lb. sirloin cap, cut into 4 (1 1/2″) steaks; 2 1/4 tsp. kosher salt; 1 tsp. freshly ground black pepper; Chimichurri, for serving

Description

Grilled picanha steak is a rich, juicy Brazilian cut cooked with simple seasoning over high heat. This easy recipe brings bold flavor with just salt, fire, and proper technique.

Ingredients

Scale

Vegetable oil, for grill

2 lb. sirloin cap, cut into 4 (1 1/2″) steaks

2 1/4 tsp. kosher salt

1 tsp. freshly ground black pepper

Chimichurri, for serving

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Instructions

Bring steak to room temperature and slice into thick strips.

Season with salt, and pepper if desired.

Fold into crescent shapes, skewer, and grill over high heat.

Sear the meat on both sides for several minutes, keeping an eye on the internal temperature until it reaches 130°F for ideal doneness.

Let rest 10 minutes before slicing across the grain.

Prep Time: 10 mins
Cook Time: 12 minutes
Category: Proteins
Cuisine: American

Nutrition

Serving Size: 4
Calories: 546
Sodium: 536 mg
Fat: 39 g
Saturated Fat: 15 g
Trans Fat: 2 g
Protein: 45 g
Cholesterol: 141 mg