🥩 Picanha
Picanha is a prized cut of beef from the top of the rump, especially popular in Brazilian barbecue (churrasco). It’s known for its rich flavor, tenderness, and the thick layer of fat on one side, which keeps the meat juicy while cooking.
🔹 Key Features
- Cut: Top sirloin cap (also called rump cap or coulotte in other countries)
- Fat layer: ¼–½ inch thick, left on for flavor
- Texture: Tender with good marbling
- Flavor: Beefy and juicy, enhanced by the fat cap
🔥 Cooking Methods
1. Grilled (Traditional Churrasco Style)
- Slice into thick “C” shaped steaks with the fat intact.
- Season simply with coarse salt.
- Grill over high heat for 5–8 minutes per side until medium-rare or desired doneness.
2. Oven-Roasted
- Score the fat in a crosshatch pattern.
- Roast fat-side up at 425°F (220°C) for 20–30 minutes, then lower heat to finish cooking slowly.
3. Skillet or Cast-Iron
- Sear fat-side down first to render fat and develop a crust.
- Flip and cook to desired doneness.
🥗 Serving Suggestions
- Slice thin against the grain.
- Serve with chimichurri, farofa (toasted cassava flour), or roasted vegetables.
- Popular in Brazilian steakhouses with sides like rice, beans, and pão de queijo (cheese bread).
💡 Tips
- Don’t trim all the fat—it’s essential for flavor and juiciness.
- Slice only after resting 10 minutes to keep juices inside.
- Coarse salt is traditional; heavy marinades aren’t needed.
If you want, I can give you a step-by-step Brazilian churrasco method that guarantees a perfect picanha every time.
Do you want me to do that?
