What Is Picanha Steak?

Picanha steak is a beef steak cut from the rump cap, the prized muscle that sits on top of the rump. It is known for its rich flavour, tenderness when cooked correctly, and its distinctive layer of fat along one edge.

If you have seen picanha on a steakhouse or BBQ menu, there is a good chance it was being cooked Brazilian-style. Picanha is hugely popular in Brazil, where it is often grilled over high heat and served in thick slices.

It is a brilliant cut if you want something a little different from the usual sirloin, ribeye or rump steak, but still want proper beef flavour.

Where does picanha come from?

Picanha comes from the rump cap. This is the cap of muscle that sits over the top of the rump, with a layer of fat left on the outside.

At True Bites, our picanha steak is cut by our butchers from British or Irish beef rump cap. It is available as individual steaks, and we also offer a whole rump cap if you prefer to cook it whole or slice it yourself.

The fat cap is part of what makes picanha special. It helps protect the meat during cooking, adds flavour, and gives the steak that distinctive picanha look.

Why is it called picanha?

The name picanha is thought to come from the traditional branding iron used on cattle, known as a “pica aña”, which was applied near the rump cap area.

These days, picanha is best known as a Brazilian steakhouse favourite, but the cut itself is simply the rump cap. The name might sound fancy, but the appeal is straightforward: good beef, cooked hot and served with that tasty fat edge.

What does picanha steak taste like?

Picanha has a rich, beefy flavour. It is usually more flavourful than very lean steaks, partly because of the fat cap and partly because it comes from the rump area.

When cooked properly, picanha should be tender, juicy and full of flavour. It is not quite the same as ribeye, sirloin or rump, but it sits somewhere in that world of proper steak cuts with enough character to stand out.

The key is not to overcook it. Picanha is best cooked hot and fast, then rested before serving.

Is picanha the same as rump steak?

Picanha comes from the rump area, but it is not the same as a standard rump steak.

Rump steak is usually cut from the main rump muscles. Picanha is cut specifically from the rump cap, which sits on top of the rump and carries that distinctive layer of fat.

In simple terms, picanha is a specific part of the rump, not just another name for ordinary rump steak.

Picanha steak vs sirloin steak

Picanha and sirloin are both excellent steaks, but they are different cuts.

Sirloin is cut from the loin and usually has a strip of fat along the edge. It is a classic British steak, popular because it is tender, flavourful and easy to cook.

Picanha is cut from the rump cap and usually has a thicker fat cap. It has a deeper, beefier character and is especially good for grilling, BBQ cooking and hot pan frying.

If you enjoy trying different steak cuts, picanha is well worth adding to your list.

How do you cook picanha steak?

Picanha steak is best cooked hot and fast.

Remove the steak from the packaging and allow it to sit at room temperature for around 10 minutes. Season well and brush with a little oil. Heat a dry frying pan until very hot, then cook the steak for around 1 minute each side to sear it.

After searing, reduce to a medium heat and continue cooking to your liking. As a guide, cook for around 3 to 4 minutes each side for rare, 5 to 7 minutes each side for medium, or 8 to 10 minutes each side for well done, depending on thickness.

Rest on a warm plate for around 5 minutes before serving.

If you want a more general steak method, read our guide on how to cook steak in a pan.

Can you BBQ picanha steak?

Yes, picanha is excellent on the BBQ.

The fat cap makes it especially well suited to high-heat cooking. Cook fat-side down first to render and colour the fat, then turn and cook the meat side. You want the fat to become golden and tasty without burning.

Traditionally, picanha is often cooked over fire, sliced and served simply. You do not need to overcomplicate it. Salt, heat and good beef will do most of the work.

What do you serve with picanha steak?

Picanha works well with classic steak sides and BBQ-style dishes.

Try it with:

• Chips or wedges
• Garlic butter
• Chimichurri
• Peppercorn sauce
• Grilled vegetables
• Rice and salad
• BBQ sides
• Roast potatoes

For a simple steak-night option, try it with our simple peppercorn sauce.

Is picanha steak worth buying?

Yes, picanha steak is worth buying if you want a steak with proper flavour and something a bit different from the usual cuts.

It is especially good if you like BBQ, grilling or steak with a fat edge. The rump cap gives the steak plenty of character, and the fat cap adds flavour when cooked properly.

If you usually buy sirloin, rump or ribeye and fancy trying something new, picanha is a great cut to start with.

FAQs

What is picanha steak?

Picanha steak is cut from the rump cap, the muscle that sits on top of the rump. It is known for its fat cap, rich flavour and popularity in Brazilian-style BBQ cooking.

Is picanha the same as rump steak?

No. Picanha comes from the rump area, but it is specifically the rump cap. Standard rump steak is cut from other rump muscles.

Is picanha tender?

Picanha can be tender when cooked correctly. It is best cooked hot and fast, then rested before serving.

Should you eat the fat on picanha?

Yes, if you like it. The fat cap is part of what makes picanha special. Cook it properly so the fat becomes golden and flavourful.

Can you cook picanha steak in a pan?

Yes, picanha steak can be cooked in a hot frying pan. Sear it first, then reduce the heat and cook to your liking before resting.

Is picanha good for BBQ?

Yes, picanha is excellent for BBQ. It is one of the classic cuts for Brazilian-style grilling and works well over high heat.