Picanha, also known as the sirloin cap, is one of the most popular steak cuts in Brazilian steakhouses and has developed a serious following among steak lovers for good reason. These are cut thick at 1 inch and come two per pack, giving you a rich, beefy steak with a tender bite and a flavorful fat cap that cooks beautifully over fire or in a cast iron skillet. Because of the thickness, these steaks are best cooked using a reverse sear method to build a great crust without overcooking the center. Notes from Jared: I’d honestly never had picanha until recently, and it’s quickly becoming one of my favorite steaks we offer. The first time I cooked these, I started by searing them in a skillet, but the crust was developing way faster than the inside was cooking. I ended up finishing them in the oven because I was trying not to burn the outside before the center got where I wanted it. If I’m cooking these now, I’m reverse searing them every time. I like running them on a pellet smoker until they hit around 105–110 degrees internal, then finishing them with a hard sear in a cast iron skillet or over direct heat on the grill. I also leave a temperature probe in the steak the whole time so I can watch the temp closely while building the crust. Like the strip steaks, these are big enough to feel substantial without completely taking over the plate. The flavor on these is outstanding.
