Picanha wine pairing: Valdebodega Crianza or Montse Sola and Federico Crianza or Reserva

The term "picanha" derives from the word "picana", which was a pole used by ranchers in the southern parts of Portugal and Spain.

A very popular piece in Brazil, is one of the most flavourful cuts of the beef. You will find it in a good butcher.

The cut is from the top of the rump, it has a thick layer of fat, called fat cap which produce a very special flavour when you cook the meat. A good piece should not be too big max. 1.5Kg, the fat should be min. 1.5 cm.

Three Ingredients:

Picanha

Coarse Salt & Pepper

I like to use a cast-iron pan for cooking, if you don't have one just any oven and frying pan would do.

How to cook it:

I love to roast the whole picanha.

Preheat the oven to 180°C / 355°F.

Put the cast-iron pan on high fire with the fat side down, no need to add oil or batter. Score the fat cap slightly and rub it with salt and pepper. Continue render the fat until the outside is beautifully crisp. Do this for about 2 minutes each side. Leave the meat to rest for about 10-15 mts. Then put it in the oven with the fat side down for about 30 mts. This is a fairly rare steak, if you like the meat well done you will have to cook it longer. After the meat is cooked let it rest for 5-10 mts.

How to cut the picanha into stakes when cooked:

Place the picanha fat side down, sliced against the grain for maximum tenderness.

You can use salt flakes, pepper or any other herb that you like, enjoy!