Picanha Steak
Picanha Steak
Rich beef flavor. A signature fat cap. Something special.
Picanha is a celebrated South American steakhouse cut, especially associated with Brazilian grilling. Cut from the sirloin cap, it combines a tender, flavorful bite with its distinctive outer layer of fat.
Our individual steaks average roughly 10–12 ounces. Keep the fat cap attached and let it render during cooking for a delicious golden finish.
Keep That Beautiful Fat Cap
The fat cap is part of what makes Picanha special. Rather than trimming it away, cook the fat edge first to render and brown it, then sear the broad faces of the steak.
Simple seasoning works beautifully. Salt, a careful sear, and slicing across the grain allow the beef and rendered fat to bring their full character to the plate.
Our Most Important Ingredient: Time
Our cattle are raised for more than 36 months, often around 42 months. We give them time to mature, developing deep beef flavor, natural marbling, and substantial texture.
During the grazing season, our cattle move to fresh pasture daily. They eat diverse grasses and other pasture plants on our regeneratively managed, zero-spray, chemical-free fields. Grass, hay, and baleage sustain them in cooler months.
100% grass-fed and grass-finished throughout their lives. Never fed grain, corn, or soy. We raise our cattle without antibiotics, hormones, or vaccines.
Our beef is dry-aged and carefully cut by our local artisan butcher, then vacuum sealed and flash frozen while very fresh.
Dry Brine Before Cooking
- Thaw in the refrigerator, unwrap, and pat dry.
- Salt the meat’s faces and edges evenly.
- Refrigerate uncovered on a rack over a tray for 12–24 hours.
- Pat away any remaining moisture before cooking. Add pepper if desired, accounting for salt already applied.
An overnight dry brine seasons the meat and helps create a better searing surface. If time is short, pat dry and season immediately before cooking.
Render the Fat, Then Sear the Steak
- Heat a heavy skillet over medium heat. Hold the steak with tongs so the fat edge contacts the pan.
- Allow the fat to render and become golden without burning. The rendered fat can help coat the skillet.
- Increase the heat as needed and sear both broad faces until browned.
- Lower the heat to finish the center if necessary. Check with a thermometer inserted from the side.
- Rest for 5–10 minutes, then slice across the grain.
On the grill: Use hot and cooler zones. Render and brown the fat edge carefully, then sear both faces. Move away from flare-ups caused by dripping fat and finish over gentler heat as needed.
Reverse Sear Only if Your Steak Is at Least 1½ Inches Thick
Measure your individual Picanha. Its weight does not establish its thickness, and thinner steaks are better suited to the direct method above.
For a steak at least 1½ inches thick, cook on a rack in a 225–250°F oven until the center is roughly 10–15°F below your intended final temperature. Render and brown the fat edge in a skillet, then briefly sear both faces.
Recheck the center, finish over gentler heat if needed, and rest before slicing. Allow for temperature rise during the fat-rendering and searing steps.
Temperature & Handling
We prefer medium or below for eating quality. Common culinary ranges are rare 120–125°F, medium rare 130–135°F, and medium 140–145°F.
Keep frozen until needed. Thaw in the refrigerator at 40°F or colder and cook within 3–5 days after thawing, following any shorter package instructions. Include dry-brining time in that window.