The picanha steak comes from the top backend of the beef and is generally ignored by other butchers. Not us! These lean steaks are the result of our whole animal commitment and drive to introduce our customers to all the hidden gems a beef has to offer.
We like to sous vide them at 125°F for 4 hours. To finish, let them cool down, pat dry, season with plenty of salt, and char them with high heat. It is also a great cut to char up and keep rare. All it needs is salt.