The cut Brazilian steakhouses built their reputation on. Also called the top sirloin cap or coulotte, picanha comes with its fat cap left on — as it renders, it bastes the meat and delivers a bold, full flavor with a satisfying, tender bite. One of the best-kept secrets in the case, and easier to cook than it looks.

Best cooked whole over high heat with the fat cap scored, or sliced into thick steaks and grilled fat side down first to render and crisp. Season simply with coarse salt and slice against the grain to serve.