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    Home » Meat Recipes » Picanha Steak

    Picanha Steak

    Last updated: Mar 5, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    If you enjoy fatty and flavorful cuts of beef, you will love picanha steak - the cut which is super popular in Brazil, and with good reason.

    This steak has a marvelous fat cap and a rich beefy flavor. It's just as easy to make as any other steak - a quick sear on both sides and it's done!

    Two picanha steaks topped with butter.

    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 supermarket, you can buy it at your butcher's or order it online.

    It's one of my favorite cuts thanks to its tenderness, wonderful flavor, and especially its thick fat cap. Thankfully, unlike other steaks, such as the New York strip, American butchers leave this glorious fat cap alone and don't over-trim it. 🎉

    Ingredients

    You'll need just four ingredients to make this amazing steak. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    Picanha steaks: These are also known as top sirloin cap steaks. I get them at wildforkfoods.com.

    A package of picanha steaks sold at wildforkfoods.com.

    To season: Just salt and pepper. I prefer Diamond Crystal Kosher Salt.

    To finish the steaks: Butter. I like to use Kerrygold salted butter.

    The ingredients needed to make picanha steak.

    Instructions

    Cooking these steaks is truly easy. The detailed instructions are listed in the recipe card below. Here's an overview of the steps:

    • Your first step is to season the steaks generously with kosher salt and freshly ground black pepper. Season the fat cap too.
    • Now, heat a well-seasoned cast-iron skillet over medium-high heat until it starts to smoke.
    • Add the steaks and cook them without moving them until the bottom has developed a brown crust, 3-4 minutes.
    • Using tongs, flip the steaks to the other side and cook them until browned on that side too, about 3 more minutes.
    • Cook the fat edges too, as shown in the video below, for about one minute.
    • Remove the steaks to a plate and top them with butter. Let them rest for five minutes before serving them.
    A six-photo collage showing the steps for cooking picanha steaks.

    Expert tip

    I typically cook steaks such as ribeye medium-rare (admittedly, the USDA recommends medium doneness).

    But in this case, since the steaks have such a thick fat cap which I want well-browned, I prefer cooking them to medium doneness:

    Picanha steak cut to show it was cooked medium.

    Frequently asked questions

    What cut is picanha?

    This cut comes from the top of the rump, also known as the sirloin cap or rump cap:

    A diagram showing where the picanha comes from.

    Where can I buy picanha steak?

    Unfortunately, in the United States, you won't find this cut in your supermarket or even at Whole Foods. You can find it at the butcher's, though, or you could order it online at wildforkfoods.com.

    Can I buy the entire rump cap and cut it into steaks?

    Yes, absolutely. It's convenient that Wild Fork Foods sell the steaks already cut, but as you can see in the photo above, this means that sometimes the steaks vary greatly in size, which can be annoying.

    But you can certainly buy the whole cut and then, using a sharp knife, cut it into individual steaks, about 1 inch thick. Make sure to cut WITH the grain, not against it. So you should cut alongside the meat fibers, leaving them intact.

    Variations

    This is a simple recipe that highlights the wonderfully beefy flavor of the steak, so I wouldn't play too much with variations.

    You could season the steaks a bit more - try a sprinkle of garlic powder or smoked paprika. And you can sprinkle the finished steaks with some minced parsley. But beyond these minimal variations, I would stick with the recipe as written.

    Serving suggestions

    These steaks are rich and flavorful, so I like to serve them with fresh and simple sides. I usually opt for a salad, which I can make ahead of time, and then focus on cooking the steaks. A few of my favorites:

    • Israeli salad
    • Asparagus salad
    • Tomato salad
    • Creamy cucumber salad
    • Arugula salad
    • Cucumber tomato salad

    Storing leftovers

    Steaks are best eaten freshly cooked. But if you have leftovers, try slicing them thinly and serving them cold. I like them with some Dijon mustard and homemade pickles or pickled red onions.

    Two picanha steaks served on a white plate.

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    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Picanha Steak.
    4.98 from 35 votes
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    Picanha Steak

    If you enjoy fatty and flavorful cuts of beef, you will love picanha steak - the cut loved in Brazil, and with good reason.
    Prep Time5 mins
    Cook Time10 mins
    Rest time5 mins
    Total Time20 mins
    Course: Main Course
    Cuisine: Brazilian
    Servings: 2 servings
    Calories: 691kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 2 picanha steaks 8 oz each, 1 inch thick
    • 1 teaspoon Diamond Crystal kosher salt (not fine salt, but if you must, use just ½ teaspoon)
    • ½ teaspoon black pepper freshly ground
    • 1 tablespoon butter

    INSTRUCTIONS

    • Pat the steaks dry with paper towels. Season them on both sides and on the fat cap 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 them until the bottom has developed a brown crust, 3-4 minutes.
    • Using tongs, flip the steaks to the other side and cook them until browned on that side too, about 3 more minutes.
    • Cook the fat edges too, as shown in the video below, for about one minute.
    • Remove the steaks to a plate and top them with butter. Let them rest for five minutes before serving them.

    WATCH THE VIDEO:

    NOTES

    1. I typically cook steaks medium-rare (the USDA recommends medium doneness). But in this case, since the steaks have such a thick fat cap which I want well-browned, I prefer cooking them to medium doneness.
    2. Make sure to salt the fatty edges and brown them too, after you're done browning both sides of the steaks. 

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1steak | Calories: 691kcal | Carbohydrates: 0.3g | Protein: 38g | Fat: 60g | Saturated Fat: 24g | Sodium: 705mg
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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