I still maintain picanha is one of the most underrated & underappreciated beef cuts. It has a beefiness that's not found in other cuts.

It's called rump top cap here in Oz & I pull mine off a whole rump (aka top sirloin butt).

The steaks are cut with the grain & them sliced against the grain when serving. I like to skewer them to stretch the fat out & slightly compress the lean part. These have been refrigerated & covered in garlic salt for the last 2 days.

My prefered doneness with picanha is medium to allow the fat cap to render & soften.

Our family calls this hand meat.