If a full Picanha, or Sirloin Cap, is just too much meat, enjoy these individual dry aged steaks. This is a choice cut in Brazil, and a favorite at churrascarias. Grill this steak over high heat, sear in a cast iron skillet, or sous vide and finish in a pan. We suggest leaving the fat cap on for cooking to keep the steak nice and juicy (plus the fat is crazy delicious). Serve rare for great results every time.
Other Awesome Cuts
The picanha steak comes from the top backend of the beef and is generally ignored by other butchers. Not us! These lean steaks are the result of our whole animal commitment and drive to introduce our customers to all the hidden gems a beef has to offer.
We like to sous vide them at 125°F for 4 hours. To finish, let them cool down, pat dry, season with plenty of salt, and char them with high heat. It is also a great cut to char up and keep rare. All it needs is salt.