Brazilian Picanha

Picanha is the top cap of the sirloin. This delicious cut takes some preparation but is well worth it.  It is very versatile on how to cook: it can be grilled or seared & slow cooked.  

1.  Thaw TriTails Picanha. Laying the fat cap on the bottom, remove all silver sinew fibers from the meat side.  
2. Find the grain of the meat and cut one-inch slices off of each end going across the grain at 90º. These end pieces are not as tender but still delicious. Cut three uniform steaks out of the center section.  
3. True Brazilian Style Picanha uses a dry brine consisting of heavy rock salt on the meat sides and not on the fat cap. We do not put salt on the fat cap because we want the fat to render correctly. 
4. Put on a plate and allow to sit in the refrigerator for 6-24 hours. The longer the steak is in the brine, the more flavor the meat will have.   
5. Put on the grill with indirect heat until the steaks reach 115ºF, checking with a meat temperature probe. (This will take 20-25 minutes).
6. After reaching 115ºF, crank the grill to maximum heat. Flame kiss the meat for 45 seconds to a minute and a half, turning the meat regularly. The fat will render off, coaxing the fire. This intense heat will char the outside of the steaks (which we want) and quickly raise the temperature of the meat 135ºF.  
7. Take off the grill, allow the meat to rest, and eat!