The Picanha is a popular cut of steak in Brazil and is now gaining popularity all over the world. It is a larger section of beef rather than a steak and is a triangular shape from the end of the rump and can be extremely delicious and tender if cooked right.

With quite dense amount of beef and a cap of fat on one side, there are a few processes to follow to get this steak cooked correctly.

We worked with food writer Matt Burgess to take you through the steps of cooking a Picanha to perfection. We have aimed for a med-rare finish, do adjust the cooking times if you would like the steak more or less rare.

1. Take the steak out of the fridge about an hour before cooking to get to room temp.

2. Preheat the oven to 200deg C

3. Put a pan on a med-high heat (not too hot)

4. Add salt to the pan, not the steak 

5. Do not add any oil to the pan as there is a large amount of fat on the steak and this will render out. Once the pan is at the med-high heat put the steak fat side down.

6. Cook the steak on the fat side for 20 - 30 minutes depending on the size of the steak and the heat of the pan. You want the steak to start cooking under the ridge of fat.

7. Turn the steak over to the beef side, the fat side should have lovely colour and a crust.

8. Cook beef side down for 10-12 minutes

9. Cook on all three of the smaller sides to get an even colour on them also.

10. Transfer the steak onto an oven tray, preferrably an elevated grated tray for the fat to drip through.

11. Add to a pre-heated oven for 12 minutes

12. take the steak out of the oven and rest for approx 15 minutes

13. The steak should have an internal temp of 53-57 deg C in the centre for a medium rare finish

14. This is a great sharing steak, slice thinly and share with friends