Saucy Rossy BBQ
Beef

Steak School: Picanha (Top Sirloin Cap)

A Steak School breakdown of picanha — the top sirloin cap and its signature fat cap — cooked three ways to a juicy medium-rare.

TimeHot & fast CategoryBeef Watch6:17
Steak School: Picanha (Top Sirloin Cap) — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Don't trim the fat cap — score it lightly so it renders down into flavour-packed, crispy edges.
  2. 2Season the picanha simply and generously.
  3. 3Cook it your way: curled onto Brazilian-style skewers, reverse seared, or sliced into steaks and pan seared fat-cap first.
  4. 4Target 130–135°F internal for medium-rare.
  5. 5Rest the meat, then carve against the grain for maximum tenderness and juiciness.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Beef
Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.
Salt
Salt is essential for seasoning and, in brines and cures, for texture and safety — but sodium adds up fast in BBQ. Season with intention and balance salty cooks with fresh sides.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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