Buy where to buy picanha near me online

The best way to cook picanha is to grill it over high heat, ideally on a barbecue, to achieve a crispy crust while keeping the inside juicy and tender.

It's best not to trim the fat cap completely; leaving it on helps keep the meat moist and flavorful during cooking.

Yes, you can roast picanha in the oven. Sear it first in a hot pan, then finish roasting at 400°F (200°C) until desired doneness.

Slice picanha against the grain to ensure tenderness.

Yes, wrap it tightly and freeze for up to 3 months for best quality.

Yes, cooking picanha sous vide at 133°F (56°C) for 3-6 hours produces tender results. Finish by searing the outside.

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

Let picanha rest for at least 5-10 minutes before slicing to retain juices.

Picanha is traditionally seasoned simply with coarse salt, but you can also add black pepper or garlic to enhance the flavor.

Cook until the internal temperature reaches about 130°F (54°C) for medium-rare. Use a meat thermometer to check doneness.

Common sides include rice, farofa, black beans, salad, and chimichurri sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Thaw picanha in the refrigerator overnight for safe and even thawing.

Cut the steaks into slices about 1 to 1.5 inches thick for even cooking.

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

Grilling whole or skewered picanha over charcoal is traditional and great for serving a crowd.