If rib-eye is considered the king of meats, then picaña (pronounced “pee-kahn-yah”) deserves its title as the queen. This cut, immensely popular in Brazil, is celebrated for its exceptional flavor and tenderness. Not only is picanha an impressive choice for gatherings, but it is also a more affordable option that can feed a crowd.
What Cut of Meat is Picaña?
Picaña is a specific cut of beef that comes from the top of the rump, also known as the rump cover, sirloin cap, or culotte steak. This triangular cut is characterized by a thick layer of fat called a fat cap, which enhances its flavor and juiciness during cooking.
When selecting picanha, consider these key factors:
- Size: Opt for cuts weighing between 1 kg and 1.5 kg. Larger pieces may include tougher parts from the outer-thigh region.
- Fat Content: Look for at least a 1.5 cm fat cap for optimal flavor.
- Packaging: Ensure there’s not too much liquid in the packaging, as this could indicate a lower quality cut.
Preparing Picaña for Cooking
To cut picaña into steaks, start by placing it fat side down for easier slicing. It’s crucial to always cut with the grain of the meat, which means slicing in the same direction as the muscle fibers. Although this might differ from conventional steak-cutting methods, cutting against the grain after cooking will yield more tender pieces.
Cooking Picaña
Cooking picaña is straightforward, and it can be prepared using various methods, including grilling, roasting, or pan-searing. Here are some tips for a delicious result:
- Season Generously: A simple seasoning of salt and pepper works wonders, allowing the beef’s natural flavors to shine.
- High Heat Cooking: Sear the picanha at high temperatures to develop a flavorful crust while keeping the inside juicy.
- Rest Before Slicing: Allow the meat to rest after cooking to enhance its tenderness and flavor.
How to Cook Picaña
Whether you opt for a traditional barbecue rotisserie, grilling, or roasting, cooking picaña starts with preparation. Bring the meat to room temperature and pat it dry with a paper towel, just as you would with any steak. Lightly trim off any visible skin or membrane from the bottom or sides for optimal results.
Seasoning Your Picaña
Picaña is a prized cut known for its robust beefy flavor, so simplicity is key when it comes to seasoning. A generous sprinkle of coarse salt is often all you need. To ensure perfect cooking, have a reliable meat thermometer on hand to monitor the internal temperature.
Cooking Individual Steaks
For cooking picaña steaks individually, use a heavy-based frying pan over high heat. Start by placing the seasoned steaks fat side down to render the fat, then sear both sides until a rich, golden crust forms. Once this crust develops, reduce the heat to medium and cook for about 3-4 minutes on each side for a perfect medium-rare finish.
If you’re grilling outdoors, preheat the grill and ensure it’s clean. (Pro tip: use tongs to wipe the grill grates with a damp paper towel for safety.) To prevent sticking, take a small piece of fat and rub it on the grill grates. Position the picanha steaks around the outer edges, away from the direct heat, to avoid overcooking the exterior. Close the grill hood and cook at 120°C (248°F) for 6 minutes, then flip. After another 6 minutes, move the steaks to the center of the grill to sear both sides. Check the internal temperature with a meat thermometer, aiming for approximately 54°C (130°F) for medium-rare.
Whole Roast Method
Roasting picaña whole is another fantastic option, allowing you to enjoy the meat in its juicy, rare state. Begin by preheating your oven to 180°C (355°F) and heating a cast iron pan on high. Score the fat cap lightly and rub it with coarse salt. Sear the picanha, fat side down, without adding oil. As it cooks, the fat will render into the pan. Drain some of the excess fat (but don’t discard it) and continue to render until the outside is beautifully crisp. Flip the meat over and baste it with the reserved fat.
Transfer the picaña to the oven and roast for about 30 minutes, or until the internal temperature reaches 50°C (122°F). A good meat thermometer is essential for accuracy. After cooking, take the steak out of the oven and give it ten to fifteen minutes to rest. After resting, carve it into steaks, making sure to slice each steak against the grain for maximum tenderness.
Brazilian Picaña Steak
When it comes to traditional Brazilian barbecues, known as churrasco, picaña is a star attraction. This flavorful cut is typically sliced, skewered, and grilled over an open flame. For preparation, the picaña is cut into 3 or 4 thick pieces, each shaped into a crescent and skewered with a long metal rod. It’s similar to Japanese yakitori, but on a grander scale. The seasoned skewers are cooked on a charcoal grill called a churrasqueira for about 15-20 minutes, turning them two or three times to ensure even cooking. Once ready, the picanha is carved to order, offering a delicious experience with every slice.
No matter how you choose to cook picanha, the taste, texture, and presentation are outstanding. Pair it with a vibrant chimichurri sauce and a glass of red wine, and your dinner guests will undoubtedly be asking for more of this incredibly flavorful steak.
Do I Have to Use a Grill to Cook Picaña?
Not at all! There are several methods to prepare picaña, including pan-searing and oven-roasting. While pan-searing is ideal for individual steaks, oven-roasting works best for a whole cut of picanha. Regardless of the cooking method, be careful not to overcook the picanha, as it can become tough.
Pan-Searing Picaña
To pan-sear picanha, heat an oiled skillet over medium-high heat. Season both sides of your picaña steaks with a pinch of salt. Sear each side for 1-2 minutes until a nice crust forms. Remove the steaks from the skillet and reduce the heat to medium. Return the steaks to the pan and cook for an additional 3-4 minutes per side, or until the internal temperature reaches 130°F (54°C).
Oven-Roasting Picaña
For oven-roasting, preheat your oven to 350°F (175°C). Score the fat cap of the whole picanha and generously season it with rock salt, sea salt, or kosher salt. Heat a skillet over medium-high heat and sear the picaña fat side down without adding any oil until the fat becomes crisp.
Transfer the seared roast, along with the drippings, into an oven-safe pan. Roast for about 30 minutes, or until the internal temperature reaches 125°F (52°C). Remember, the heat will continue to rise to 130-135°F (54-57°C) while resting.
Allow the picanha to rest for 15 minutes, then slice it against the grain for maximum tenderness.
What to Eat with Picaña
Picaña is a bold and flavorful cut of beef that pairs beautifully with a variety of side dishes. Whether you prefer something light like a crisp salad or a hearty option such as garlic mashed potatoes, picanha can complement it all. At Texas de Brazil, we recommend trying it with our creamy potatoes au gratin, savory Brazilian black beans, or a delicious potato salad topped with crispy bacon.
For an even more indulgent experience, consider pairing your picanha with a glass of Texas de Brazil Private Label Cabernet Sauvignon. To finish off your meal, a slice of Brazilian cheesecake makes for a delightful sweet treat that perfectly balances the savory flavors of the picaña.
Enjoy experimenting with different accompaniments to find the perfect match for your picaña dish!
Conclusion
Picaña is a standout cut of beef known for its rich flavor and tenderness, making it a favorite in Brazilian cuisine. Whether you choose to grill, roast, or pan-sear it, this versatile meat shines when paired with a variety of sides. From fresh salads to creamy potato dishes, the options are endless. Elevate your dining experience by complementing picanha with a fine wine and a delicious dessert. Embrace the bold flavors of this remarkable cut, and you’ll be sure to impress your guests with a memorable meal that celebrates the essence of Brazilian culinary traditions.
FAQs about Picaña
1. What is picaña?
Picaña is a flavorful cut of beef taken from the top of the rump, also known as the rump cap or sirloin cap. It is characterized by its triangular shape and a thick fat cap, which enhances its juiciness and flavor when cooked.
2. How do you cook picaña?
Picaña can be cooked in various ways, including grilling, roasting, and pan-searing. Regardless of the method, it’s important to let the meat come to room temperature, season it simply, and monitor the internal temperature for the best results.
3. Should picaña be cooked with the fat side up or down?
When cooking picaña, start with the fat side down to render the fat and create a crispy exterior. After searing, you can turn it over to ensure even cooking.
4. What sides pair well with picaña?
Picaña pairs well with a variety of sides, such as salads, garlic mashed potatoes, Brazilian black beans, or roasted vegetables. For a complete meal, consider serving it with a refreshing chimichurri sauce.
5. Can you cook picaña in the oven?
Yes, picaña can be roasted in the oven. Sear it first to create a crust, then transfer it to a preheated oven until it reaches the desired internal temperature.
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