WHAT’S COOKING: Braaing picanha — what it is and how to cook it
Oh, and what it is not: South African meat retailers are offering all manner of variations on a picanha, and creating confusion where there needn’t be any. Choose the real picanha.
What is picanha? It is a single triangular cut of beef from the tail end of a cow, with a thick layer of fat at the top that must not be removed. This cut is prized for its flavor and tenderness, often considered the ultimate steak. Traditional rump steak, by comparison, may contain multiple muscles, leading to varying tenderness.
Many South African retailers sell variations under the name "ribcanha," which is essentially a ribeye steak with a picanha-like shape and fat cap. The key difference lies in the cut's origin and preparation.
When purchasing a picanha, expect a sizable chunk of meat that can yield five to seven individual steaks per cut. The high fat cap is integral to the dish's flavor profile. If trimmed, it defeats the purpose of the picanha.
To cook, first score the fat cap in long strips, then rub the entire surface with a blend of spices like oregano, cumin, paprika, garlic powder, mustard powder, salt, and pepper. Let the picanha rest in the fridge for at least an hour before cooking.
Heat coals or a skillet to high heat. Place the picanha fat-side down and cook for eight minutes, then flip and grill the other side for three minutes. Let the steaks rest for five minutes before serving.
Written by urgent.news from Daily Maverick's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
