Picanha

You can buy it at Costco most of the time. It's really good on a grill for the price.

Don't cut the fat cap off.

I’ve gotten a few from Costco.

quote:

---

Has anyone had any experience with this cut

---

I probably cook about 1 a week b/c per lb it's still a good value and available at Walmarks

I typically render some of the fat and do light grilling in the pan rotating sides for a few minutes to create some fond and a nice layer of rendered fat. Then I put in a riser and pour in beef broth onto the fonder/fat.

Cook that in an oven at 350 with some sliced brussel sprouts roasting, and 2/3 of the way through the cook I pour the broth mixture into the brussel sprouts. Then once the picanha is at internal temp, I kick it up to 425 and roast the top fat and sprouts a bit.

While the picanha rests I turn the oven off and check the BS to make sure they don't burn.

I actually took pics of the process once to make one of those big posts on here. It's a great way to create really flavorful meat and amazing brussel sprouts using only some broth and salt.

Winn Dixie on coursey has them for 6.99/lb. Relatively cheap price for a decent steak.

Look on YouTube for ways to cook it. Guga and chud have decent how tos.

Recipe I follow:
Slice 1-1/2" steaks with the grain
Season the steaks with just salt
Cook to 115-120 internal
Pull from grill to rest and get your grill as hot as possible.
Put steaks back on with fat cap facing the heat, cook to desired temp

When you eat it, cut against the grain so the small bites you take are tender. The fat melts like a good ribeye.

Piranha on the right


I deeply scored the fat cap using the criss cross method, then reverse seared in the oven followed by searing in a cast iron pan on the stove. It came out very well.

It's a very nice cut, but wouldn't be my absolute first choice.

looks a lot like tri-tip

quote:

---

It’s the cap of a top sirloin. And sirloin is probably the most flavorful part of the cow.

At least IMO.

ETA: I sous vide a long time to render the fat cap then torch.

---

Which is more tender, this or a tri-tip?

quote:

---

looks a lot like tri-tip

---

Calandro’s usually sells this cut with the fat cap removed and they label it as Tri-Tip. It’s definitely not Tri-tip but it’s a great value cut.

They label it Picanha when they leave the fat cap on.

I typically buy them both every time I see them in the case.

We do it quite a bit. I can get it at our local Portuguese market and sometimes at the local Walmart. I season it with kosher salt and fresh cracked black pepper. Skewer it and cook over oak wood.