Picanha (Steak)

The whole picanha is one of the most celebrated cuts we carry — a triangular roast from the top of the rump, fat cap intact, built for the churrasco fire or a low oven with nothing but coarse salt. At four to five pounds it is a commitment, and a worthy one. But not every night calls for a whole roast. These are the same cut, sliced into individual steaks at three-quarter inch thickness with the fat cap on, packed in single portions. The entry point for anyone who has been curious about picanha without wanting to commit to the full roast — same grass fed, grass finished beef, same fat cap, same extraordinary flavor, in a format that goes from freezer to table without a plan. At this thickness the fat cap renders quickly under high heat and needs no special handling. Sear it hard on both sides in a screaming hot cast iron, two to three minutes per side, pull at 120°F and rest five minutes. The fat cap bastes the meat continuously as it cooks and what comes off the pan is juicy, deeply beefy, and clean in a way that only a properly raised grass fed animal produces. Season with coarse salt and nothing else the first time. The cut will tell you everything you need to know about what it wants. Sold individually and priced by weight. If the steak earns its place at your table, our whole picanha roast is the natural next step — the same cut in its full form, built for a longer occasion. Our flanken style short ribs and bavette cover similar high-heat, bold-flavor territory for the nights when you want something different on the same grill.