Food Friday: Ruby & White's guide to cooking Picanha rump steak

Cooking instructions for a cut of meat that Head Butcher, Dave Kelly really enjoys as the weather warms up.

How to cook Picanha rump steak

Also known as the rump cap, this is a perfect cut of meat for the BBQ, and can be big enough to cook in one piece and share between 3 or 4 people, depending on the size of it (obviously!)

It has great flavour, and a good covering of fat on the top part of the muscle. Ask your butcher to score the fat and then season this well. If it is a thick picanha, it is advisable to wrap in tin foil for 10 minutes of the cooking on the BBQ. This will ensure that it does cook all the way through without just burning on the outside. 

Cook fat side down until well rendered and golden brown, and then turn over to finish to your liking. Serve with your favourite grilled vegetables or a fresh salad. This cut is one of the cheaper steaks as well!

About the authors

Sourcing British produce wherever possible, the Ruby & White deli counters offer a range of artisanal cheese and accompaniments, including World Cheese Award-winning Colston Bassett Stilton, and charcuterie from award-winning Tempus Foods. Condensing the best of a countryside farm shop, the shelves of the shop are bursting with locally grown vegetables, eggs from friends in Radstock and fresh crusty bread and rolls delivered daily from Hobbs House Bakery.

Picanha rump steak is currently (April, 2020) £22.50 / kg when ordered online via www.rubyandwhiteathome.com for delivery to your door. Home delivery is currently available across Greater Bristol (all BS postcodes), Bath (BA1, 2, 14, 15) and Swindon (SN10, 12, 13, 14, 16) and is free for orders over £50.

Last week's Food Friday: Salmorejo recipe by Bravas

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