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