This cut of beef has been a game-changer for me.
Culotte, a/k/a Picanha
It's a cut of meat sourced from the top sirloin – it’s so juicy and oh-so-tender. Picanha is one of Brazil’s most prized beef cuts, and is typically the star of the Brazilian churrasco barbecue.
I got a small one, 1-1/2+ pounds, nice fat cap. Used my cast iron pan on high heat with ghee. Scored the fat pad, sprinkled kosher salt and coarse pepper on both sides. Got a nicely browned surface on both sides. Took out of pan and let rest 15 minutes. Cut four steaks. Reheated pan and cooked both sides of steaks 2 mins each side. Took out steaks and rested 10 minutes. Then you cut across-the-grain.
Very juicy and tender and flavorful.
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