How to cook Picanha พิคานย่า

Best for: Whole on charcoal or Brazilian-style skewers, pan-searRecommended doneness: medium-rare

Crisp fat cap outside, tender inside — the fat renders into rich flavour.

Steps

Score the fat in a shallow crosshatch (not into the meat); salt generously with coarse salt.
Cut into 3 cm steaks with the grain (or grill whole).
Render the fat side first for 3–4 minutes until crisp; watch for flare-ups.
Grill 2–3 minutes per side; pull at 50–52°C.
Rest 5–8 minutes; slice across the grain.

Tip: Don't trim the fat cap — it's the whole point. A simple Thai charcoal stove works great.