Brazilian Picanha Steak – This triangularly shaped steak that comes from the rump cap muscle is not very easy to grill to perfection at home. This doesn’t mean that it’s impossible but you need to know a couple of tricks to get it right. We’ll look at one of the best steak recipes to make at home – the Picanha Steak recipe.
I had an enormous craving for Picanha Steak, which is a cut of meat from the beef rump cap muscle. It’s a cheap cut of meat, but the results are so worth it and offer a great value for the buck. I first had this cut of meat at a restaurant called Texas de Brazil.
They make the meat at the table and it just melts in your mouth. It’s absolutely delicious. If you have a craving for a good steak, I highly recommend you try this cut of meat. The best thing about this steak is that you can make it at home with just 4 ingredients.
What is Picanha?
Picanha is a Brazilian steak. It is one of the most popular cuts of meat in Brazil. Picanha is well known for its amazing flavor and tenderness. If you are looking for a new steak to add to your repertoire of cooking, Picanha is a perfect choice.
The name of the steak comes from the word Picão. The word Picão is used to describe a large meat tenderizer hammer. In Brazil, there is a technique used to make this cut of meat. It involves using a large meat tenderizer hammer to pound the meat.
This technique makes the meat tender and increases the flavor. It also has the added benefit of making the cut of meat easier to cook.
According to different studies, the cuts of this beef have a fat content of about 60%, which makes it one of the most appreciated in Brazil.
Because of its fat content, the Picanha is considered by many as the most delicate of the bovine and the one that gives more pleasure to the palate.
Why should you try Picanha Steak?
There are many reasons to love Brazilian food, especially Picanha. The Picanha steak is a traditional Brazilian dish and is very popular among Brazilian people. If you are a food lover, you have probably tried Picanha at least once in your life.
The Picanha steak is delicious, but it is also very healthy and it can be a good alternative to more unhealthy dishes.
Can I cook Picanha Steak on the stove?
If you don’t have a fire pit or a grill, you can still cook Picanha on your stove. If you follow these easy steps, you’ll have Picanha steaks to rival the ones you’ve had in Brazil.
- We recommend using cast iron for good results.
- Season the Picanha with salt and pepper and melt the butter.
- Place skewered pieces in the pan – don’t overcrowd for even cooking.
- If the internal temperature of the steak reaches 130 °F, remove them from the pan.
What to serve with?
Although Picanha is a very popular cut of meat, not everybody knows how to serve it properly. The best way to serve Picanha is to leave the cut in its natural state, with all the fat and meat. The fat is where the flavor is, so it’s a must.
The traditional way to serve Picanha is to serve it like a roast accompanied by rice, beans, and farofa. Picanha is extremely flavorful, so it can be served as is, without any additional seasoning.
In this article, we’ll go over how to prepare amazing Picanha steak, and we’ll also discuss two popular ways (on the grill and in a pan) you can enjoy it.
So, what are you waiting for? Put your apron on and start making the delicious Picanha Steak with us.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings:: 7 to 8 servings
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- 4 pounds Picanha cut sirloin cap
- Black pepper (to taste)
- Rock salt (to taste)
- Oil for greasing the grill
- Put the fat side up and make a cross-hatch pattern on the fat layer without cutting the meat.
- Massage the rock salt into the cross-hatch pattern and season with ground black pepper.
- Cut the steaks lengthwise into three pieces and roll each piece (shape of the letter “C”).
- Slide the pieces onto metal skewers and sprinkle pepper and salt over unseasoned sides.
- Apply some oil over the grill with a paper towel or brush and place the skewers onto the grill.
- Grill for 15-20 minutes and keep turning after 5-6 minutes for even cooking.
- Use an instant-read thermometer to measure the temperature. When the internal temperature reaches 130 °F (for medium rare), remove the steak from the grill.
- Let it rest for 5-10 minutes. After that remove the skewers.
- You can also follow these instructions to marinade Pichaka.
- Make slices and serve.
Nutrition Value (per serving)
Fat: 15 g
Tips & Tricks
- If your Picanha cut has been refrigerated, take it out and leave it at room temperature for at least 1 hour.
- Use rock salt for authentic recipe results.
- Don’t forget to rest the steak after removing it from the grill. It will allow the juices to absorb in the meat and you will get a flavorful, tender, and juicy steak.
- Instead of pepper and salt, you can use any steak or beef seasoning on your Picanha cut.
- To make your steak more delicious, don’t forget to buy sirloin with the fat cap attached.
- If you can’t find the Picanha, you can use the sirloin flap, but it won’t be quite as tender or flavorful.
- The most important thing to remember when cooking a Picanha Steak is to pay attention to the heat of your grill. If you cook it on too high of heat, it will burn the outside and leave the inside medium-rare. The best way to cook a Picanha Steak is to slowly grill it on low heat until it reaches your desired temperature.
- You can also cook Picanha steak using Blackstone griddle, check our tips on Blackstone recipes here.
Let’s Sum Up
If you’re in the mood for some delicious steak and you want to try something different, you really should try Picanha steak. This Brazilian cut of steak is delicious, simple to prepare, and affordable.
We hope you enjoyed this article about Picanha Steak. If you have any questions on this Picanha Steak recipe, or you have any suggestions for our recipes, feel free to comment below. Thank you! 🙂