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Picanha Steak

Picanha Steak

9-11oz each

Cut from the top sirloin cap it is a lean cut with a thick, tender fat cap.  A very popular cut in Brazilian steak houses. We like it better than a strip steak! 


  1. Steak Seasoning Both Sides
  2. Brush/rub oil both sides 
  3. Rest at room temperature 1-2hrs
  4. Grill or broil high heat - Start with fat side down 2min
  5. Continue with meat sides turning every 2min to 125 degrees internal