Where to buy picanha near me
near me?

Grilling over high heat or roasting in the oven are the best ways to cook picanha, ideally keeping the fat cap on for flavor.

Cut the picanha into thick steaks, slicing with the grain; after cooking, slice against the grain for tenderness.

Grill thick picanha steaks for about 5-7 minutes per side for medium-rare, depending on the thickness.

Yes, roast it at high heat (425°F/220°C) until the desired doneness is reached.

Reheat gently in a skillet over low heat or wrap in foil and warm in a low oven (250°F/120°C) to prevent drying.

While not necessary, you can marinate picanha briefly (1-2 hours) in olive oil, garlic, and herbs for extra flavor.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Use a meat thermometer to check for your preferred doneness; for medium-rare, 130°F-135°F is ideal.

A simple seasoning of coarse salt is traditional, but you can also add garlic, pepper, or herbs for extra flavor.

Do not remove the fat cap; it keeps the meat juicy and adds flavor during cooking.

Cook picanha to an internal temperature of 130°F to 135°F (54°C to 57°C) for medium-rare.

Store raw picanha in the refrigerator for up to 3-5 days, or freeze it for up to 6 months.

Traditional sides include farofa, rice, black beans, chimichurri sauce, and grilled vegetables.

Defrost picanha in the refrigerator for 24-48 hours, or use the defrost setting on your microwave if needed more quickly.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Yes, sear thick picanha steaks fat-side down first, then cook on each side until desired doneness is reached.