Beef picanha (pronounced pee-KAHN-yah) is a flavorful and increasingly popular steak cut that originates from Brazil Although unfamiliar to many home cooks, beef picanha has a delightfully beefy taste and texture that deserves more attention. This article will explain everything you need to know about this underrated gem, from what part of the cow it comes from to how to cook it
Picanha is a large, triangular cut of beef from the top sirloin or rump region of the cow. It sits on top of the rump over the leg so it’s not actually part of the rear leg itself. The defining characteristic of picanha is the thick layer of fat on one side known as the fat cap. This generous fat cap keeps the meat incredibly juicy, flavorful and tender when cooked correctly.
The picanha cut is sometimes called the rump cover or rump cap because it sits on top of the rump primal. Don’t let this confusing name trick you – picanha is not the same as rump steak. It comes from higher up on the animal, meaning it has lovely marbling unlike the very lean rump.
While we’re clarifying names, picanha also goes by coulotte steak, top sirloin cap, and sirloin cap in the United States. Brazilian butchers treat it differently than American butchers, leaving the fat cap intact rather than trimming it off. This transforms picanha into a far superior cut to the trimmed sirloin options we’re used to.
The History and Popularity of Picanha
Picanha hails from Southern Brazil, where it is one of the most prized cuts used in Brazilian barbecue. In Brazil, picanha stars in the popular churrasco style of barbecue where meats are slow-grilled over hardwood charcoal. It’s also cooked on rotisserie rods and skewered in restaurants.
The traditional way to prepare picanha in Brazil is to slice it, season simply with coarse salt, and grill it over hot coals. The fat cap crisps up perfectly without the meat drying out. Picanha has also gained popularity and prestige in Portugal thanks to Brazil’s influence on Portuguese cuisine.
Despite being relatively unknown in North America, picanha is starting to gain a following at high-end steakhouses and Brazilian restaurants. Home cooks are also beginning to seek it out for its rich beefy flavor that’s perfect for grilling and pan-searing. As more people discover it, picanha could become the next trendy premium cut alongside the likes of ribeye and strip steak.
Identifying Picanha: Its Size, Shape and Fat Cap
When shopping for picanha, here’s what to look for:
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Triangular shape: Picanha has an obvious triangular or cone shape, wider at one end. This comes from its position on top of the rounded rump area.
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Generous fat cap: A thick layer of fat covers one side of the meat. A good picanha should have at least a 1⁄2 inch layer of snowy white fat.
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Small to medium size: Whole picanha cuts are usually around 2-3 pounds. Bigger roasts may contain parts of other less desirable muscles. The smaller the better.
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Reddish meat: Once you trim off the fat cap, the beef should be reddish-pink with some marbling and white fat flecks through the meat.
How to Cook Picanha for Maximum Flavor
While it has some key differences, picanha can be cooked similar to beef sirloin or tri-tip. Here are some of the best cooking methods to try:
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Grilling: Cook over direct high heat to get a nice char while rendering the fat cap. Turning often prevents burning.
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Pan-searing: Cook in a very hot pan to caramelize the exterior. Start fat-side down to render then sear all sides.
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Broiling: Places under a high heat broiler to melt the fat and brown the meat. Keep a close eye to avoid burning.
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Rotisserie: Rotisseries allow for slow, even cooking while self-basting. Use a motorized rotisserie for ease.
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Smoking: The generous marbling makes picanha well suited to low, slow smoking. Bring up to temp then sear to finish.
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Skewering: Try the Brazilian style of threading on skewers with the fat cap still attached.
No matter which cooking method you choose, remember to slice the picanha across the grain before serving. This ensures a tender bite. Don’t be afraid to indulge in the fatty outer portion – it’s the tastiest part!
Seasoning and Serving Suggestions
Picanha is all about maximum beefy flavor, so simple seasoning is best. Coarse salt and cracked black pepper are classic choices. Or rub the exterior with a bit of olive oil and salt for an amazing crust.
For Brazilian-style skewered picanha, rub the fat cap with coarse salt only. The natural flavor needs no adornment.
Since it’s so rich, acidic chimichurri sauce is an ideal pairing. Sliced picanha also goes great with rice, beans, roasted vegetables and crispy fried potatoes.Slice it nice and thick for truly impressive steak sandwiches.
Why You Should Add Picanha to Your Repertoire
If you love bold beefy flavor, picanha deserves a spot in your steak rotation. Here are some of the best benefits of cooking picanha:
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Huge beefy taste in every bite.
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Super juicy and tender when cooked right.
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Impressive presentation when served thick.
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Easy to cook with foolproof methods like grilling.
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Fat cap adds delicious richness and texture.
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Less expensive than premium cuts like ribeye.
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Versatile for everything from skewers to sandwiches.
Now that you know what to look for and how to cook it, give picanha a try for your next steak night or barbecue. This Brazilian beauty may just become your new favorite cut!
What cut of meat is picanha?
Picanha is a cut of beef 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.
When buying picanha, the three things to look out for are its size, fat content and excess liquid. Generally smaller cuts are best – around 1kg to 1.5kg in size. Anything larger is likely to contain parts of other cuts as well, including the tougher outer-thigh region that runs below the rump. A good picanha will never be too big. You also want at least a 1.5cm fat cap, and not too much visible liquid in the packaging.
Cutting picanha into steaks
Placing it fat side down will make for an easier slice. When cutting a whole picanha into steaks, it’s important to always cut with the grain. Let’s repeat that. Always cut with the grain. That is, cut the meat in the same direction as the fibres. This will probably go against everything you know about steak, but trust us – once cooked and rested, what really matters is the final cut of the steak, which will be sliced against the grain for maximum tenderness.
What Is Picanha Steak And What Are The 13 Best Ways To Cook It?
FAQ
Is picanha a good cut of steak?
The picanha steak is one that I’m glad is gaining popularity in the States. For big, beefy flavor, and juicy tenderness, it packs quite a bang for the buck. And it’s just fun to cook and eat.
Is picanha more tender than ribeye?
Picanha is more tough than ribeye but packs a characteristic flavour and fat cap which Brazilians and people like me love.
What is the best way to cook picanha?
Place the Picanha fat cap side down, immediately turn the heat to medium, and cook it untouched for 4 minutes. Turn the heat down to low-medium and move the steak around in a circular motion for 2 minutes. Flip the steak over and add the garlic, shallots, thyme, and butter to the pan with the steak.
What is a picanha steak equivalent to?
Whether you call it picanha, top sirloin cap, coulotte or rump cap, this cut is prized for good reason. The beef itself is extremely flavorful and the fat cap sets it apart from other similar cuts. Here are some tips: 1.