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. Rib-eye is the King of steaks, for me. Picanha is the Queen of steaks!
Tips for cooking picanha
Let the steaks rest on the kitchen counter for 20 to 30 minutes before grilling.
This gives them plenty of time to come down to room temperature and will help them cook more evenly.
Do not cut off the layer of fat! This is what gives sirloin cap steak its rich, meaty flavor.
Like London broil, picanha steak is best cooked between medium rare and medium.
Remember that the internal temperature of the meat will continue to rise as it rests, so it’s best to take it off the grill when it’s 5 degrees away from your desired doneness (check it using a meat thermometer).
The grilling time will vary depending on the thickness of the steak. In this recipe, each steak takes between 18 to 25 minutes to achieve a perfect medium-rare.
Transfer the grilled steaks to a cutting board for at least 10 minutes before slicing.
During this time, all of the juices absorb back into the meat, resulting in a much tastier steak.
You can use a cast-iron skillet if you don’t have a grill but need one that is big enough to hold the meat.