Picanha Steaks Sliced Against the Grain
Introduction
Picanha, the rump cap, can be cooked whole or cut into thick individual steaks, and the steak approach is the quickest way to enjoy it. With its thick fat cap rendered and a hard sear on the meat, each steak delivers bold beef flavour and a crisp, golden crust. The one rule that makes or breaks it is slicing against the grain.
Start with a good grass fed rump cap, cut it into steaks, season with salt, and cook fat side first.
Rump Cap from $43/kg – 100% Grass-Fed Beef – Bass Strait
Bass Strait Rump Cap is a bold, flavour-rich cut prized for its natural fat cap and outstanding performance over high heat. Sourced from grass-fed cattle...
Also Featured in This Recipe
Ingredients
For 4 servings
- 1kgpicanha (rump cap)cut into 3-4cm steaks
- 2 tspcoarse sea salt
- 1 tbspbeef tallow
Utensils
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- Heavy pan or grill
- Tongs
- Meat thermometer
- Sharp knife
- Chopping board
Cooking Steps
Cut and season
Cut the picanha against the grain into thick steaks, leaving the fat cap on each. Season generously with coarse salt.
Render the fat
Heat a heavy pan or grill, add the tallow, and cook the steaks fat cap down first for 2 to 3 minutes until the fat renders and crisps.
Sear
Lay the steaks flat and sear for 2 to 3 minutes per side for medium rare. Pull at 52 to 54°C.
Rest
Rest the steaks for 5 minutes.
Slice against the grain
Slice each steak against the grain into thin pieces, keeping a strip of crisp fat on each.
Serve
Serve with chimichurri or a simple salad.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How do you slice picanha against the grain? +
Look at the direction the muscle fibres run and cut across them, not along them. Picanha is often cut into steaks against the grain first, then each steak is sliced against the grain again to serve. Cutting across the fibres shortens them, which is what keeps each piece tender.
How do you cook picanha steaks? +
Cook picanha steaks fat cap down first to render and crisp the fat, then sear the flat sides for 2 to 3 minutes each for medium rare. Pull at 52 to 54°C and rest for 5 minutes. The rendered fat bastes the meat, so you need little more than salt and a hot pan.
What temperature should picanha steaks be? +
Pull picanha steaks at 52 to 54°C for medium rare, resting so they climb a couple of degrees. Picanha is leaner under the fat cap and is best kept pink, since it firms up past medium. A thermometer helps you avoid overcooking this flavourful cut.
Do you cook picanha fat side first? +
Yes. Start the steaks fat cap down so the fat renders and crisps before you sear the meat. This stops the fat being soft and chewy and gives you a golden, crackly cap. The rendered fat in the pan then flavours the sear on the flat sides.
What is picanha? +
Picanha is the rump cap, a triangular muscle on top of the rump with a thick fat cap. It is the star of Brazilian churrasco, prized for bold beef flavour and rich, crisp fat. It can be roasted whole or cut into steaks, and is sold in Australia as rump cap or picanha.
