The absolute favorite steak throughout Brazil and Argentina, the Picanha is quickly becoming known in the U.S. for it’s tenderness and amazing beef flavor.
Very tender with fine marbling and a thick fat cap - everything about this steak is delicious! Sear it fat side down in the pan to get a good caramelization and add some fat to the pan, then cook on both sides until your desired temperature.
A traditional way of preparing this cut is to dry brine for at least 24 hours (generously coat each side of the steak with coarse salt, then allow it to sit overnight in the fridge on a rack over a pan) and then cook using the reverse sear method (cook over indirect heat before finishing over high heat for a quick sear - this can be accomplished using a grill or the oven/stovetop). For more information about dry brining or reverse searing, check out these links: