This one is an absolute showstopper of a cut. Picanha is known for its rich beefy flavour and that beautiful thick fat cap that keeps it juicy. In this recipe, we’ve kept it simple yet impressive, slicing the whole Picanha into thick steaks and reverse-searing each one to your preferred doneness. With its tender texture, smoky aroma, and buttery finish, these steaks will blow you away and easily become a firm favourite on your BBQ rotation.
To complement your reverse-seared picanha four ways, you can serve it with crispy roasted potatoes seasoned with rosemary and garlic, or creamy mashed potatoes with butter and chives for a comforting side. Grilled vegetables like asparagus or charred broccolini with a touch of lemon zest add freshness, while a rocket and parmesan salad or classic chimichurri salad brings acidity to balance the rich steak. Warm garlic bread or toasted sourdough can soak up the delicious juices, and you can offer sauces such as cowboy butter, chimichurri, or a peppercorn sauce for extra flavour.
You should always slice against the grain for tenderness. Cut your raw steaks with the grain, as you’ll slice against it when serving after cooking.
No, you should keep the fat cap on during cooking as it renders down and bastes the meat, adding moisture and flavour. You can trim it slightly if it’s excessively thick but avoid removing it entirely.
