Picanha steak, a prized cut of beef known as the rump cap, is integral to Brazilian cuisine but remains a rarity in the U.S. Primarily found at Brazilian steakhouses, this cut retains a rich flavor profile owing to its thick layer of fat. When preparing picanha, the best cooking methods are grilling or air frying, with attention to temperature and thickness needed to achieve optimal doneness. Proper seasoning with rock salt is essential to enjoy the cut's natural juiciness and tenderness, making it a must-try dish for steak enthusiasts.
Picanha steak, also known as the rump cap, is a premium cut of beef deeply embedded in Brazilian cuisine, yet it remains rare in U.S. markets.
This C-shaped cut with a rich fat layer is traditionally grilled with minimal seasoning, allowing its natural flavors to shine, particularly when prepared by experienced chefs.
The ideal cooking method for picanha involves grilling it, but air frying is also an option if one manages the temperature and cooking time accurately.
For optimal results in an air fryer, picanha should be allowed to reach room temperature, seasoned with rock salt, and cooked at the right thickness to prevent toughness.
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