Picanha Steak

One premium British, or Irish Picanha steak. Cut from the rump cap, which is the muscle that sits on top of the rump, and sliced across the grain to give a well marbled steak with a nice defined layer of edge fat. A popular steak in Brazil, and a fantastic steak for grilling and BBQing. The rump cap is the area of the cow that would received the branding, and thus the name Picanha is said to come from the branding iron used on cattle, which was known as a ‘pica aña’.

How to Cook Picanha Steak

Remove steak from packaging and rest at room temperature for 10 minutes before cooking. Season and brush with a little oil. Heat a dry frying pan until very hot and cook steak for 1 minute each side, reduce to medium heat and cook for following times:
Rare: 3-4 minutes each side
Medium: 5-7 minutes each side
Well done: 8-10 minutes each side
Allow meat to rest on a warm plate for 5 minutes.

*For more detailed information please view our 'How to Cook Perfect Steak at Home' Blog post.

What to do with Picanha Steak

Serve it with your favourite steak sauce and you won't be disappointed. Why not try our Simple Peppercorn Sauce Recipe.

Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.