This cut of beef has been a game-changer for me.

[no_hypocrisy]

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.

[viva la]

1. Where do you get that kind of cut?

Do you go to an actual butcher?

[no_hypocrisy]

2. You can. For whatever reason, my store (Stew Leonards)

got a massive supply in their meat section. I tried it out of curiosity.

Plenty of DYI cooking for culottes online.

[Drum]

3. Stew L stores