If you enjoy fatty and flavorful cuts of beef, you will love picanha steak. It has a marvelous fat cap and rich, beefy flavor. It's just as easy to make as any other steak - a quick sear on both sides, and it's done!
If you've ever been to a Brazilian steakhouse, you know that picanha steak is a huge favorite in Brazil. It's incredibly flavorful, and although you won't find it at your local U.S. supermarket, you can buy it at your butcher's or order it online. It's one of my favorite cuts thanks to its tenderness, bold flavor, and thick fat cap.
Ingredients
You'll need just four ingredients to make this recipe. Their exact measurements are listed in the recipe card below. Here's an overview:
- Picanha steaks: This cut comes from the top of the rump, also known as the sirloin cap or rump cap. It's sometimes labeled "Top Sirloin Cap Steaks."
- To season: Kosher salt and black pepper.
- Butter: To finish the steak and enhance its flavor. This isn't mandatory, but it does enhance the steak and is highly recommended.
Instructions
Here's an overview of the steps for making this recipe. The detailed instructions are listed in the recipe card below.
Generously season the steaks with kosher salt and black pepper. Season the fatty edges, too. Thankfully, unlike a New York strip, butchers leave this glorious fat cap alone and don't over-trim it.
Sear the steaks in a hot cast-iron skillet without moving for 3-4 minutes, until the bottom has developed a brown crust. Flip the steaks and cook them until browned on the second side, about three more minutes. Briefly sear the fatty edges.
Remove the steaks to a plate and top them with butter. Let them rest for five minutes before serving.
Featured Comment
Made this for the first time. I ordered a grass-fed cow, and picana was one of the cuts I received. It was one roast that I cut into 5 steaks. I followed the instructions and can't tell you how amazing this steak is. Not only was I impressed with the flavor of the beef, but this recipe was so easy and came out amazing. My husband and both teen boys loved it. - Joanne Dyke Read more comments
Recipe Tips
Medium is OK
I typically cook steaks such as lamb steak, flat iron steak, or ribeye steak medium-rare (note that the USDA recommends medium doneness). I usually cook picanha medium-rare as well, as shown in the photo below. However, since picanha has a thick fat cap, which I want well-browned, it's okay to cook it to medium doneness. It will still be juicy and delicious.
Cooking Different Sizes
The package I get usually contains different steak sizes, but since they are all the same thickness, I cook them in the same skillet, as shown in the photo below. The small one in the middle was ready faster than the other pieces, so I removed it to a plate, loosely covered it in foil, and continued cooking the bigger steaks.
Recipe FAQs
Unfortunately, you won't find this cut in the United States in your supermarket or even at Whole Foods Market. You can find it at the butcher's or order it online at Wild Fork Foods.
Brazilian steakhouses grill this steak on a rotisserie grill. But at home, I like to pan-fry it in a cast-iron skillet. It turns out better than grilled! Pan-searing leaves the meat juicier and preserves more of the fat cap, which melts away on the grill.
You could season the steaks with a pinch of garlic powder and smoked paprika in addition to salt and pepper, but I typically use just salt and pepper, allowing the steaks' flavor to shine.
It's best to use a well-seasoned cast-iron skillet. If you have a high-quality, heavy-bottomed nonstick skillet marked as suitable for high-heat cooking, you can use it, adding avocado oil or ghee before adding the steaks. But cast iron will produce far superior results.
Serving Suggestions
Picanha steak is rich and flavorful, so I like to serve it with fresh and simple sides. I usually opt for a salad, which I can make beforehand, and then focus on cooking the steaks. Here are a few of my favorites:
- Israeli salad
- Asparagus salad
- Tomato salad
- Creamy cucumber salad
- Arugula salad
- Cucumber tomato salad
- Spinach salad
Alternatively, I serve this steak with easy-to-cook side dishes like sauteed spinach and sauteed mushrooms, both shown in the image below:
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for up to four days or freeze them for up to three months.
Steaks are best when freshly cooked and can become dry when reheated, so when I have leftovers, I slice them thinly and serve them cold. I like them with Dijon mustard or sriracha mayo and homemade quick pickles or pickled red onions.
If you'd like to reheat the leftovers, do so gently, in the microwave, covered. Here's a photo of a recent dinner made entirely of leftovers (so easy!) - the steak was gently reheated and served with reheated creamed spinach.
Recipe Card
Pan-Seared Picanha Steak
Video
Ingredients
- 2 picanha steaks - 8 ounces each, 1 inch thick
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper - freshly ground
- 1 tablespoon butter
Instructions
- Pat the steaks dry with paper towels. Season both sides and the edges with kosher salt and freshly ground black pepper.
- Heat a well-seasoned cast-iron skillet over medium-high heat until it starts to smoke.
- Add the steaks and cook them without moving until the bottom has developed a brown crust, for 3-4 minutes.
- Using tongs, flip the steaks and cook them until browned on that side, too, about 3 more minutes.
- Cook the fat edges for about one minute.
- Remove the steaks to a plate and top them with butter. Let them rest for five minutes before serving them.
Notes
- If you have a smoke alarm near your kitchen, open your kitchen windows and run your range hood fan.
- I typically cook steaks medium-rare (note that the USDA recommends medium doneness). But since these steaks have a thick fat cap which I want well-browned, it's okay to cook them to medium doneness.
- Make sure to salt the fatty edges and brown them, too, after you're done browning both sides of the steaks.
- Brazilian steakhouses grill picanha on a rotisserie grill. But at home, I like to pan-fry this steak in a cast-iron skillet. It turns out better than grilled! Pan-searing leaves the meat juicier and preserves more of the fat cap, which melts away on the grill.
- You can keep the leftovers in an airtight container in the fridge for up to four days or freeze them for up to three months. Steaks are best when freshly cooked and can become dry when reheated, so when I have leftovers, I slice them thinly and serve them cold. If you'd like to reheat the leftovers, do so gently, in the microwave, covered.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Joanne Dyke says
made this for the first time. ordered a Grass fed cow and picana was one of the cuts I received. It was 1 roast that I cut into 5 steaks. I followed the instructions and can't tell you how amazing this steak is. not only was I impressed with the flavor of the beef, but this recipe was so easy and came out amazing. my husband and both teen boys loved it.
Vered DeLeeuw says
I'm so glad you and your family enjoyed this recipe, Joanne! Thank you for taking the time to write a review. I appreciate it.
Dee says
Hi
First time using this recipe!
So glad I did!
Delicious!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Dee! Thank you for the review.