Picanha steak is a cut of beef that is popular in Brazil and other Latin American countries. It is taken from the top of the rump and is triangular in shape, surrounded by a thick layer of fat called a fat cap. The picanha cut is also known as a rump cap, sirloin cap, rump cover, or culotte steak. It is a tender and juicy cut of meat that produces an amazing flavor when cooked.

In the US, the picanha cut is known as a rump cap or sirloin cap. It is not common to find this cut of meat in stateside grocery stores, where it is typically broken down into smaller cuts of meat like loin or round steaks. However, it is possible to find picanha in specialty meat markets or online.

There are various methods to cook picanha, including grilling, pan-searing, and oven roasting. When it comes to seasoning, picanha is a prized cut that produces a robust beefy flavor, so simple seasoning works best, with just some coarse salt. The fat cap on the steak can be eaten and is often kept on for added flavor. Picanha steak pairs well with virtually any accompaniment, from a simple salad to a hearty side dish.