Picanha Steak

If a full Picanha, or Sirloin Cap, is just too much meat, enjoy these individual dry aged steaks. This is a choice cut in Brazil, and a favorite at churrascarias. Grill this steak over high heat, sear in a cast iron skillet, or sous vide and finish in a pan. We suggest leaving the fat cap on for cooking to keep the steak nice and juicy (plus the fat is crazy delicious). Serve rare for great results every time. Watch our co-founder James explain this cut.