Picanha steak, a cut from the rump, has become popular in the U.S., especially at Brazilian steakhouses. Chef Tyler Florence advises on how to properly cook picanha, stressing the importance of the fat cap and suggesting it be grilled over high heat with minimal seasoning—just salt and coarse pepper. He recommends serving it medium-rare or medium to avoid toughness. Florence is also introducing picanha at the upcoming 5850 Festival in Idaho, celebrating a blend of food and culture.
Picanha has made a name for itself in the U.S. thanks to its popularity at Brazilian steakhouses, where it’s expertly prepared and served.
Florence emphasizes that the fat cap on picanha is critical, saying, 'I think it’s one of those things that the fat cap and the ratio between meat and fat is all important.'
He advises that picanha should be grilled with basic seasonings to enhance its natural flavor, suggesting, 'We just hit it with a number 16 butcher's grind coarse pepper.'
To achieve the best texture and flavor, Florence recommends cooking picanha to medium-rare or medium, as overcooking may result in toughness.
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