Beef picanha, also known as the sirloin cap, is a flavorful and relatively budget-friendly cut of beef that’s gaining popularity. Let’s dive into what makes it so special and how to cook it to perfection.
What Exactly *is* Picanha?
Picanha comes from the top of the rump, specifically the biceps femoris muscle. It’s triangular in shape and features a thick layer of fat, known as the fat cap. This fat cap is key to picanha’s unique flavor and tenderness. As it renders during cooking, it bastes the meat, keeping it moist and infusing it with rich, beefy flavor. In the US, this cut is often butchered into other cuts, which is why it may not be as readily available. But if you can find it, it’s worth trying!
Why is Picanha so Popular?
* **Flavor:** The fat cap provides intense, savory flavor.
* **Tenderness:** When cooked properly, picanha is surprisingly tender.
* **Price:** It’s generally more affordable than prime cuts like ribeye or filet mignon.
* **Versatility:** Picanha can be grilled, roasted, or even cooked sous vide.
Where Can You Find It?
Ask your butcher! If you don’t see picanha in the meat case, ask your butcher if they can cut it for you. You may need to order it in advance. Brazilian steakhouses (churrascarias) are another reliable place to find picanha, as it’s a staple in their menu. Some online meat retailers also offer picanha.
How to Prepare Picanha:
1. **Trimming (Optional):** Some people prefer to trim the fat cap a bit, but leaving most of it intact is crucial for flavor and moisture. A light trim to even it out is acceptable.
2. **Scoring (Optional):** Scoring the fat cap in a crosshatch pattern helps it render more evenly. Be careful not to cut into the meat itself.
3. **Seasoning:** Simple is best! Coarse salt and freshly ground black pepper are all you need to let the beef’s natural flavor shine. Some people also like to add garlic powder.
4. **Cutting:** If grilling Brazilian-style, cut the picanha *with the grain* into 1-inch to 1.5-inch thick steaks. Then, fold them into a “C” shape before skewering. If roasting or pan-searing, you can leave it whole or cut *against the grain* after cooking. Cutting against the grain is important for tenderness.
Cooking Methods:
* **Grilling (Brazilian Churrasco Style):** Skewer the picanha steaks in a “C” shape. Grill over medium-high heat, fat-side down first, until the fat is rendered and golden brown. Then, flip and cook to your desired doneness. Rotate the skewers as needed to ensure even cooking.
* **Roasting:** Preheat your oven to 250°F (120°C). Season the picanha and place it on a roasting rack, fat-side up. Roast until the internal temperature reaches your desired doneness. Increase the oven temperature to 450°F (230°C) for the last 15-20 minutes to crisp up the fat cap. Let it rest before slicing.
* **Pan-Searing:** Preheat a cast-iron skillet over medium-high heat. Sear the picanha, fat-side down first, until deeply browned. Flip and cook to your desired doneness. Add butter, garlic, and herbs to the pan during the last few minutes of cooking for extra flavor. Let it rest before slicing.
* **Sous Vide:** Sous vide picanha for several hours at your desired doneness temperature. Then, sear it in a hot pan or under a broiler to crisp up the fat cap.
Internal Temperature Guide:
* **Rare:** 125-130°F (52-54°C)
* **Medium-Rare:** 130-140°F (54-60°C)
* **Medium:** 140-150°F (60-66°C)
* **Medium-Well:** 150-160°F (66-71°C)
* **Well-Done:** 160°F+ (71°C+)
Resting is Crucial:
No matter which cooking method you choose, let the picanha rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful piece of meat.
Slicing:
Always slice *against the grain* for maximum tenderness.
Serving Suggestions:
Picanha pairs well with a variety of sides, including:
* Rice and beans
* Roasted vegetables
* Chimichurri sauce
* Mashed potatoes
* Grilled asparagus
FAQ Section:
* **What if I can’t find picanha?** Ask your butcher to cut it for you. If that’s not possible, you can substitute with a sirloin roast, but it won’t have the same flavor due to the lack of a fat cap.
* **Can I cook picanha without the fat cap?** While technically possible, it’s not recommended. The fat cap is what gives picanha its signature flavor and keeps it moist during cooking.
* **How do I know when the picanha is done?** Use a meat thermometer to check the internal temperature.
Enjoy your perfectly cooked picanha! It’s a flavorful and impressive cut of beef that’s sure to become a favorite.