Picanha refers to Rump Cap, which is a part that has been underestimated, but beef experts appreciate the Rump cap is tender with layer of fat that flavours and moisters the meat as it cooks. Rump cap makes a tender roast, or you can slice it against the grain for petite steaks and tender stir-fry strips.
Located in South America and being one of the world’s largest beef exporters, Argentina is well known for its exceptional beef quality.
1.) Remove your Picanha steaks out of the packaging, pat dry and bring to room temperature
2.) Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
3.) Season the Picanha steaks just prior to cooking
4.) Don’t overcrowd the cooking base with your Picanha Steaks, a couple of medium sized steaks per pan
5.) Place the Picanha steaks on the fat to render before searing on the flat sides
6.) Cook your Picanha steaks over a high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when reach this stage
7.) Cook your Picanha steaks 4 to 5 minutes each side for medium rare
8.) Finish by adding a large knob of butter when frying or on the griddle
9.) Leave your Picanha steaks to rest in a warm place at least 5 minutes before carving
10.) The Picanha steaks will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is, for a medium rare steak it should have a soft feel with a little spring back.