Picanha Steak

If a Porterhouse is the "King" of steaks, Picanha (pee-con-yuh) is definitely the "Queen." She's a specialty cut and a relatively new addition to the American beef vernacular. If you see a menu with a Top Sirloin Cap Steak or Coulette Steak, you're looking at a Picanha. It is a large, delicious, fatty, and flavorful piece of dry-aged beef that's perfect for grilling whole or pan-searing when cut into steaks.  Derek at Over the Fire Cooking has a fantastic primer about Picanha if you're new to this wonderfully special cut!