Picanha Steak Guide
A triangular sirloin-cap cut prized for its fat cap and beefy flavor.
At a glance
Picanha is a sirloin-cap cut with a distinctive fat cap. It may be sold whole or as individual steaks, and names such as coulotte or top sirloin cap appear in the United States. The fat cap is separate from intramuscular marbling, so a thick cap should not be read as a highly marbled center.
Buying
Ask whether you are buying the whole cap or already portioned steaks. Compare trimming and inspect the grain before cutting. A large generic sirloin roast is not necessarily the same cut; a clear anatomical description matters more than an exotic label.
Cooking
For a whole cap, use controlled indirect heat and finish with a sear. For portioned steaks, keep the fat cap from sitting over persistent flames. Decide how you will carve before cutting raw steaks: the grain direction should guide the final serving slices.
Avoid this: The fat cap can trigger flare-ups and its weight can exaggerate apparent value. Remove fat you do not intend to serve, while leaving enough for your preferred eating style. Avoid applying a thin-steak timing rule to a whole roast; check several points in the thickest section.
Check the center with a thermometer and use the doneness chart. Choose cast iron, grilling or reverse sear to suit the steak’s thickness.
Alternatives
Choose top sirloin steaks when you want simpler portions with less exterior fat to manage. Read the Sirloin guide and compare current prices for similar weight and trim.