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If you enjoy fatty and flavorful cuts of beef, you will love this picanha steak recipe. It's no wonder this cut is so popular in Brazil. It's magnificent!
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!
If you've ever been to a Brazilian steakhouse, you know that picanha is a huge favorite in Brazil. It's incredibly flavorful, and although you won't find it at your local U.S. supermarket, you can buy it at your butcher's or order it online.
It's one of my favorite cuts thanks to its tenderness, excellent flavor, and thick fat cap. Thankfully, unlike other steaks, like the New York strip, butchers leave this glorious fat cap alone and don't over-trim it.
Ingredients
You'll need just four ingredients to make this picanha steak recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Picanha steaks: This cut comes from the top of the rump, also known as the sirloin cap or rump cap. As you can see on the package below, the steaks are labeled "Top Sirloin Cap Steaks."
To season: Just salt and pepper. I prefer Diamond Crystal Kosher Salt.
To finish the steaks: Butter. I like to use Kerrygold salted butter.
Variations
This simple recipe for pan-seared picanha 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 pinch of garlic powder or smoked paprika. I tried both together and liked the combination.
You can also sprinkle the finished steaks with minced parsley. But beyond these minimal variations, I recommend sticking with salt, pepper, and butter.
Instructions
Here's an overview of the steps for making this picanha steak recipe. The detailed instructions are listed in the recipe card below.
Your first step is to season the steaks generously with kosher salt and freshly ground black pepper. Season the fatty edges, too.
Heat a well-seasoned cast-iron skillet over medium-high heat until it starts to smoke. Add the steaks and cook them without moving for 3-4 minutes, until the bottom has developed a brown crust.
Using tongs, flip the steaks and cook them until browned on that side, too, about three more minutes. Cook the fatty edges for about one minute.
Remove the steaks to a plate and top them with butter. Let them rest for five minutes before serving.
Expert Tip
I typically cook steaks such as lamb steak, flat iron steak, or ribeye steak medium-rare (note that the USDA recommends medium doneness).
But in this case, since the steaks have a thick fat cap, which I want well-browned, I prefer cooking them to medium doneness, as shown in the photo below:
Recipe FAQs
Where can I buy picanha steak?
Unfortunately, you won't find this cut in the United States in your supermarket or even at Whole Foods Market. You can find it at the butcher's, though, or you could order it online at Wild Fork Foods.
Can I buy the entire rump cap and cut it into steaks?
Yes. You can buy the whole cut and cut it into individual steaks about 1 inch thick using a sharp knife.
Make sure to cut WITH the grain, not against it. So, you should cut alongside the meat fibers, leaving them intact.
How do you cook picanha?
Brazilian steakhouses grill this steak on a rotisserie grill. But at home, I like to pan-fry it in a cast-iron skillet. It turns out better than grilled! Pan-searing leaves the meat juicier and preserves more of the fat cap, which melts away on the grill.
Serving Suggestions
Picanha steak is rich and flavorful, so I like to serve it with fresh and simple sides. I usually opt for a salad, which I can make beforehand, and then focus on cooking the steaks. Here are a few of my favorites:
- Israeli salad
- Asparagus salad
- Tomato salad
- Creamy cucumber salad
- Arugula salad
- Cucumber tomato salad
Alternatively, I serve this steak with easy-to-cook side dishes like sauteed spinach and sauteed mushrooms, both shown in the image below:
Storing Leftovers
You can keep the leftovers in the fridge in an airtight container (as shown in the photo below) for up to four days.
Steaks are best eaten freshly cooked. If you have leftovers, try slicing them thinly and serving them cold. I like them with Dijon mustard or sriracha mayo and homemade quick pickles or pickled red onions.
If you'd like to reheat the leftovers, do so gently, in the microwave, covered.
More Steak Recipes
- Perfect New York Strip Steak
- Perfect Ribeye Steak
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Recipe Card
4.98 from 40 votes
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Picanha Steak Recipe
If you enjoy fatty and flavorful cuts of beef, you will love thisrecipe for pan-seared picanha steak.It's no wonder this cut is so popular in Brazil! It's magnificent.
Prep Time5 minutes mins
Cook Time10 minutes mins
Rest time5 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Brazilian
Servings: 2 servings
Calories: 691kcal
Author: Vered DeLeeuw
Ingredients
- 2 picanha steaks 8 ounces each, 1 inch thick
- 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of any other salt)
- ½ teaspoon black pepper freshly ground
- 1 tablespoon butter
Instructions
Pat the steaks dry with paper towels. Season both sides and the edges 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 until the bottom has developed a brown crust, for 3-4 minutes.
Using tongs, flip the steaks and cook them until browned on that side, too, about 3 more minutes.
Cook the fat edges for about one minute.
Remove the steaks to a plate and top them with butter. Let them rest for five minutes before serving them.
Video
Notes
- I typically cook steaks medium-rare (note that the USDA recommends medium doneness). But in this case, since the steaks have a thick fat cap, which I want well-browned, I prefer cooking them to medium doneness.
- Make sure to salt the fatty edges and brown them, too, after you're done browning both sides of the steaks.
- Brazilian steakhouses grill this steak on a rotisserie grill. But at home, I like to pan-fry it in a cast-iron skillet. It turns out better than grilled! Pan-searing leaves the meat juicier and preserves more of the fat cap, which melts away on the grill.
- You can keep the leftovers in the fridge in an airtight container for up to four days. Steaks are best eaten freshly cooked. If you have leftovers, try slicing them thinly and serving them cold. If you'd like to reheat the leftovers, do so gently, in the microwave, covered.
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Nutrition per Serving
Serving: 1steak | Calories: 691kcal | Carbohydrates: 0.3g | Protein: 38g | Fat: 60g | Saturated Fat: 24g | Sodium: 705mg
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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About the Author
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.
