Description DescriptionCut from the cap of the rump and sliced across the grain, the Picanha steak is famed for delivering the flavour of rump with superior tenderness. By cutting against the grain, the natural chew of rump is softened, giving a juicy, tender steak with excellent character. Dry aged in our Himalayan salt chamber for a minimum of 4 weeks, these steaks are packed with flavour and value. Sold as 2 × 7–8oz steaks per pack. Cooking Guide Remove from the fridge 30–40 minutes before cooking. Season generously with salt to draw out flavour. Heat a frying pan or griddle until very hot. Cook for: Rare: 2–3 minutes each side (45–47°C) Medium Rare: 3–4 minutes each side (50–52°C) Medium: 4–5 minutes each side (55–57°C) Rest for at least 5 minutes before serving. Serving SuggestionTraditionally served in Brazilian churrasco style — sliced and shared with a fresh chimichurri or salsa verde, alongside grilled peppers and onions.
