What is Picanha, what cut of steak is it, how do I prepare it, what does it taste like, and how is it different than a top sirloin? If you have never heard of this cut of meat, you need to try it! Picanha is amazingly flavorful and I have everything you need to know about this juicy and flavorful steak!
Picanha Steak
The picanha cut of steak is relatively unknown even though it is juicy and delicious! If you have ever heard the name and were curious to know more, I am here to tell you all about it.
In this guide, I will cover how to cook it, where to buy it, and how it is compared to top sirloin. In general - why you need this tender, tasty beef cut in your life!
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What Is Picanha Steak
The picanha cut of beef is the most prized steak in Brazil and it comes from the top of the rump muscle of a cow. In the United States, picanha is often called top sirloin cap, rump cover, or coulotte and is popularly served in Brazilian steakhouses.
This cut of steak is surprisingly inexpensive compared to other familiar steaks that you may cook regularly!
Picanha is closest in comparison to the texture and taste of sirloin, but it also shares the beefy flavor of ribeye and the light intramuscular marbling of filet mignon.
It is typically between 6-14 ounces, triangular in shape, and cooked with the fat cap on. The large fat cap helps keep the steak juicy, buttery and packed full of flavor!
Where To Buy Picanha Steak
Unfortunately, it is not very common to find picanha steak sold in grocery stores in the United States, but it's not impossible! If you happen to come across a top sirloin cap roast, you can cut it into multiple picanha steaks (make sure to score the fat).
Try searching for this cut of meat at a specialty butcher shop. You can even order online through a top-notch meat supplier that will deliver right to your door!
How To Cook Picanha
There are a variety of ways to cook this delectable cut of meat. Whichever you choose, it will undoubtedly have you hooked!
Traditionally in Brazil, picanha steaks are lightly seasoned with coarse salt, folded in half (fat side out), then pierced with long metal skewers and grilled on a rotisserie. If you have a favorite steak seasoning, you can season this steak however you'd like!
You can also cook these delicious steaks directly on the grill, pan-sear, or cook the whole roast in the oven. Typically, picanha is served at medium-rare or medium.
Make sure to set the meat out to reach room temperature and pat dry with a paper towel before cooking. Also, rest the steak for 10-20 minutes after cooking for the best results.
Picanha vs Top Sirloin vs Tri Tip
Even though picanha technically comes from the same area of the cow as sirloin, it is important to not include all cuts of sirloin. Picanha is located at the top sirloin subprimal (like top sirloin), however, it is often compared to tri-tip which is at the bottom sirloin subprimal, because both cuts have a triangular shape.
The tri-tip cut of meat is leaner with no fat cap but has more marbling. The picanha cut has a ½ layer fat cap and has less marbling. Both cuts of meat are inexpensive compared to ribeye and filet mignon.
The tri-tip was popularized in California, while the picanha steak originates from Brazil.
How To Store Picanha Steak
This raw cut of meat can be stored in the refrigerator for up to 3-4 days. When freezing, wrap meat in foil and place it in a freezer-safe bag or airtight container for up to 2-3 months.
🥩 More Tasty Steaks To Try
- Bavette Steak - This flat steak is similar to flank steak and is great to use in stir-fries, fajitas, or salads!
- Smoked Tomahawk Steak - A massive and delicious Tomahawk steak seasoned with prime rib rub and smoked to perfection!
- Pan-Seared Hanger Steak - This juicy and tender hanger steak is full of rich flavor!
- Wagyu Ribeye Steak - An impressive cut of steak with large amounts of marbling makes the juiciest and most delicious dinner!
- Pan-Seared Flat Iron Steak - This flat iron steak is the perfect main course for any weeknight dinner!
- Grilled T-Bone Steak - If you like to grill, my T-Bone steak recipe will impress the whole family!
I hope that this article has taught you all about this delicious cut of meat. Have you tried picanha before, if so, do you like it? Leave a comment below to let me know what you think!
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📖 Recipe Card
What Is Picanha: Pan Seared Picanha Steaks (A Complete Guide + Best Cooking Methods!)
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 2 lbs picanha steak
- ½ tablespoon steak seasoning (see recipe or use your favorite brand)
- 1 tablespoon butter
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat the extra virgin olive oil in a large skillet or frying pan over medium-high heat.
- Season all sides of your picanha steaks with steak seasoning. Gently press the seasoning into the meat.
- Next, once the skillet is completely hot, place the steaks into the pan. Do not move the steak around in the pan until it is time to flip it. Cook for 3-4 minutes.
- Flip the picanha steaks and cook for an additional 3-4 minutes. Once flipped, add the butter to the pan and use a spoon to scoop it over the meat (called basting, or 'arroser').
- The fat should all be rendered from the steak when done, and the internal temperature should be about 135°F (57°C).
- Remove the cooked steaks from the skillet and place them onto a cutting board or tray. Tent a piece of aluminum foil loosely over top, and allow the meat to rest for 5-10 minutes before slicing or serving.
Notes
- My picanha steaks were bought as steaks already. However, this cut of meat is frequently sold as a roast and would need to be sliced into steaks. I would score the fat and then slice the roast into 3-4 steaks before cooking.
- Add fresh herbs (rosemary, thyme, sage) and/or peeled garlic cloves after flipping the steaks. It will flavor the butter as you baste the steaks to finish before serving.
- A medium-rare steak is 130°F-135°F (54°C-57°C), a medium steak is 135°F-145°F (57°C-63°C), and a medium well is 145°F-155°F (63°C-68°C), anything above that is done or well-done. See my beef doneness guide.
- Remove your steak when it reads 5°F (3°C) shy of the desired temperature, as it will continue to cook while it rests.
- Cast iron skillets are my favorite for pan-searing steak. It results in a wonderfully caramelized exterior. Of course, a large heavy-bottomed skillet will work as well.
- To store: Store your picanha steaks in an airtight container in the fridge for up to 4 days.
- To freeze: You can wrap leftovers in heavy-duty aluminum foil and then place them into an airtight freezer storage bag or container to freeze for up to 2-3 months.
- To reheat: Reheat your leftovers on the stovetop over medium heat with a teaspoon of butter or oil. Check out my guide on how to best reheat steak for more tips and tricks.
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