Buy picanha online

Picanha is a popular cut of beef from the top of the rump, known for its tenderness and rich flavor.

No, the fat cap adds flavor and helps keep the meat juicy. Trim if it's overly thick, but keep most of it on during cooking.

Slice into steaks about 1 to 1.5 inches thick for grilling. This helps ensure the meat stays juicy.

Use a meat thermometer. For medium-rare, cook to an internal temperature of about 130-135°F (54-57°C).

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep it tender.

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

Start with direct high heat to sear, then move to indirect heat to finish to your desired doneness.

Yes, rest picanha for about 10 minutes after cooking to ensure the juices redistribute and the meat stays tender.

Picanha is typically grilled or roasted. It's popular to skewer it in thick slices and cook over high heat until the fat renders and the meat is medium-rare.

Traditional seasoning is coarse salt, but you can add black pepper, garlic, or your favorite steak rub if desired.

Yes, you can roast picanha in the oven. Sear it first for a crust, then finish in the oven until desired doneness.

Keep raw picanha in the refrigerator for up to 3-4 days, or freeze wrapped tightly for up to 6 months.

Yes, you can marinate picanha, but many prefer just salt to highlight its natural flavor.

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

Yes, you can sear picanha steaks in a hot skillet or grill pan, ideally finishing in the oven if they're thick.

Slice against the grain for maximum tenderness. This shortens the meat fibers and makes each bite more tender.