Buy angus sirloin cap fat on steak delivery online

Angus sirloin cap fat on steak, also known as picanha, is a flavorful beef cut with a rich fat cap that enhances taste and juiciness when cooked.

It can be grilled, roasted, or pan-seared. Cook fat-side down first to render the fat, then finish to your desired doneness.

Simple seasoning like coarse salt and black pepper lets the natural flavors shine. Add garlic or herbs if desired.

Rest the steak 5-10 minutes after cooking to retain juices.

Medium rare (130°F/54°C) is recommended, but you can cook to your preference.

Yes, but it's best to thaw it in the fridge overnight for even cooking.

Use a meat thermometer for accuracy, or cut into the thickest part to check for your preferred doneness.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Store it in the coldest part of your refrigerator and use within 3-5 days, or freeze for longer storage.

You can score the fat cap for even cooking, but leaving some fat on enhances flavor and tenderness.

Yes, but marinating is optional—this cut is naturally flavorful. If marinating, keep it under 2 hours.

Slice against the grain in thin strips for tenderness.

It can be frozen for up to 6 months if properly wrapped.

Grilling, oven-roasting, and pan-searing are all great options.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Gently reheat in a low oven or in a skillet over medium-low heat to avoid overcooking.