Top Sirloin Cap (Picanha) 500g (2 steaks – cut in 2.5-3cm)

Enjoy the premium quality of our Top Sirloin Cap this Golden Week!

Our 500g cut (2 steaks) is vacuum-sealed for maximum freshness and will be shipped refrigerated for a limited time until May 4th.

The Top Sirloin Cap Steak is a juicy and tender cut taken from the muscle near the back of the cow. Lean and flavorful, it works well for kabobs, stews, stir-fry, and steak sandwiches. Season with marinades or dry rubs before grilling or broiling. Try this exceptional value cut today!

Please note that orders combined with this product will also be shipped refrigerated, not frozen, to ensure the best possible taste and texture. Order now to experience the unbeatable taste and tenderness of our Top Sirloin Cap!

How to Cook Picanha

Sear the sirloin cap steak on each side for 2 minutes on high heat, then move the steak to medium heat, continue cooking following the chart per minute on each side on medium heat until the desired temperature is reached. For example, a 1-inch steak grilled to medium rare would be 4-5 minutes on each side after the initial searing on high heat.

A sirloin cap steak ½-¾ of an inch should not be seared on high heat, searing a thin steak will brown the exterior but quickly dry out through the center.