Traditional cooking method for Picanha

What is Picanha steak?

Over the last few years, Picanha has risen dramatically in its popularity and deservedly so. Whole Picanha steaks offer a great mix of lean meat and a fat cap that keeps the meat juicy during cooking, with enough to easily cater for BBQ events. While you won’t be able to find Picanha in most supermarkets, quality butchers will have this cut available to order. However, when it comes to cooking this cut, there is a traditional method which is arguably the best way to enjoy it.

Picanha steaks are cut from the top section of the rump, located towards the back end of the cow. It features lean meat not too different to a sirloin with its slight marbling. However, it is the signature large fat cap that sets this steak apart. The steaks are cut from a whole Picanha roast against the grain, resulting in the classic ‘C’ shaped semi circle of fat that is associated with this meat.

Read ‘What is Picanha beef?’ for a more in-depth analysis of this wonderful cut and its origins.

Looking for Picanha to order online?

However you choose to cook and serve Picanha, The Village Butchers can deliver quality cuts like this direct to your door. This can be done the same week you need it or ordered in advance for freezing. Our friendly team is always on hand to provide recommendations or answer any questions you may have, so don’t hesitate to get in touch. Don’t forget to check our special offers page for the latest sales either. We frequently discount unique meat cuts ahead of peak seasons.

Picanha Recipe Inspiration

Whether you’re a beginner or a seasoned chef, we have a range of recipes that cater for all cooking levels. Impress your family and friends with our picanha recipes.

How to cook Picanha traditionally

The traditional method of cooking Picanha involves the use of a long metal skewer. Once the meat has been divided up into steaks of equal thickness, they are impaled through the fat cap on the skewer. They are then seasoned lightly with oil and sea salt.

Now that the meat has been prepared, it is time to start preheating the coals for the open fire cooking method. This can be done through the use of an open fire grill or simply by positioning the steaks near the hot coals. Picanha steaks should cook to perfection in 20-25 minutes depending on the size. Be sure to turn them every 5 minutes for even cooking. Once done, the steaks should register an internal temperature of around 54°C. After this, they can be carved directed from the skewer.

Other cooking methods for Picanha

As with many of types of BBQ beef cuts, there are a range of other cooking methods that can produce delicious results if you don’t have a grill, or the weather isn’t good. For Picanha, this includes:

Pan: sear the steaks fat side down in an oiled skillet on high heat. Cook for 3-4 minutes on each side for medium rare.

Oven roasting: If you have a whole Picanha joint, then you can achieve beautifully cooked meat using your oven at home. First preheat the oven to 180°C and place the meat on a roasting tray. Cook for 20-25 minutes per 500g, or until it reaches roughly 54°C at the thickest part.

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