KC Steaks

Looking for a way to broaden your horizons in the realm of tasty meat? Picanha is your travel document. Picanha is a premium meat (categorized as a roast and often cut into steaks) that is occasionally hard to find but is the star of Brazilian steakhouses and highly prized by steak lovers. You might hear Picanha called a Rump Cap, Sirloin Cap, Top Sirloin Cap, or Culotte in the States. Picanha is a fantastic cut that contains all the flavor of a sirloin steak within its own structure, and it also features luxurious marbling and a fat cap that guarantees an even richer, beefier flavor. You're in for a truly cutting-edge meal.

Picanha is best cooked on the grill, and this is the best way to prepare it. Grilled Picanha can be served in a variety of forms, including steaks, skewers, and bite-sized morsels that are perfect for snacking. No grill No worries A Brazilian Picanha cooked in a skillet, oven, or even with a more specialized method like sous vide will still turn out delicious. Below are detailed instructions that should answer any questions you may have. A chart detailing how long Picanha should be cooked in various preparations is also provided. If you want perfect meat, you need to use a meat thermometer. Pick your favorite Picanha dish and create an unforgettable meal for your guests.

Picanha Grilling Instructions

Whether you like your steaks rare or well done, traditional or on skewers, or in bite-sized form, Picanha steaks cooked on the grill are a fantastic option for any meal. Make sure the meat is completely thawed before making a decision. Thaw in the fridge for at least 24 hours before using. Once your Picanha has been thawed, take it out of the fridge about an hour before you plan to cook it so that it can come to room temperature. Season traditional Picanha with plenty of coarse salt, and maybe some olive oil, ground pepper, and fresh lime juice.

Grilled Picanha roast, whether served traditionally, on skewers, or as steak bites, is a delicious and versatile option for any meal. The first thing you need to know about grilled Picanha is that you can do it two different ways: on a gas grill or a charcoal grill.

Picanha Recipes for the Stove and Oven

Picanha is a type of steak that offers a delicious flavor, making it a great option for your next dinner's joint method. Pick your preferred Picanha dish and get cooking. To avoid any unpleasant surprises while cooking, make sure your meat is completely thawed. We suggest letting it thaw in the fridge for at least two days. Once the meat has been thawed, take it out of the fridge an hour before you plan to cook it so that it can come to room temperature. Picanha can be seasoned in any way you like. Use plenty of coarse salt, olive oil, ground pepper, and fresh lime juice to make authentic Picanha.

Prepare a baking dish by setting the oven temperature to 400 degrees Fahrenheit.

Picanha can be cooked successfully on both the stovetop and in the oven if you stick to these steps.

• The Picanha should not be trimmed. The fat cap will guarantee a juicy and tender finish.
• The Picanha's fat cap can be prepared by scoring a diamond pattern into it using a sharp knife; the cuts should go about halfway through the fat.
• For about 5 minutes, preheat a large, heavy, oven-safe skillet over medium heat.
• Carefully place the Picanha, fat side down, in the hot oil. When cooked, the fat will start to render and the surface will become crisp. To prevent splattering, remove the accumulated melted fat from the pan by spooning it into a heat-safe bowl.
• Keep rendering the fat until the surface is golden brown and crispy, almost to the bottom of the score lines. Turn the Picanha fat cap-side-up and spoon some of the reserved fat over it.
• Drop the pan into the hot oven. Follow the times indicated in our Cooking Times Chart below to ensure a perfectly cooked roast.
• Cover your Picanha with aluminum foil and let it rest for 10 minutes before serving. During this time, the meat's internal temperature may continue to rise by as much as 10 degrees Fahrenheit (a phenomenon known as "carryover cooking").
• Picanha needs to rest because the juices will rise to the surface as the meat cooks, and if you cut into it too soon after it's done, you'll end up with a lot of flavorless juices on your plate and not much Picanha. Resting the Picanha will let the juices redistribute themselves throughout the meat, preventing it from drying out.
• You can determine whether your meat is done by using a meat thermometer to determine its internal temperature.
• Carve the Picanha into thin slices against the grain and serve.

Picanha Specialties: A Cooking Art Form

Picanha, prepared in a unique fashion, is delicious. Using a smoker or a sous vide machine are two new techniques that have quickly become very popular, though traditional methods such as grilling and cooking on the stove or oven are still widely practiced and highly regarded.

Picanha needs to be thawed for at least 24 hours in the refrigerator before you can cook it. After the meat has been thawed, take it out of the fridge an hour before you plan on cooking it so that it can come to room temperature. Picanha can be seasoned in any way you like. Use plenty of coarse salt, olive oil, ground pepper, and fresh lime juice to make authentic Picanha. Picanha can be marinated in any sauce of your choosing.