FROM THE BUTCHER'S BLOCK: Cut, Cook & Create with The Butcher’s Market

Great cooking starts with knowing your ingredients—and when it comes to meat, there’s no better place to start than with your butcher. As a neighborhood butcher and specialty grocer with two Wilmington locations, The Butcher’s Market has become a trusted local resource for quality meats, expert advice and the ingredients to bring a great meal together. From the Butcher’s Block, Cape Fear Living partners with The Butcher’s Market to explore a different cut of meat each month, taking readers from the butcher’s counter to the dinner table. With expert guidance from owner Smith Prevost, each installment offers a closer look at the cut itself, along with tips for selecting, preparing and cooking it to perfection. From choosing the right cut and mastering the best cooking technique to a recipe worth gathering around the table for, Smith shares the practical knowledge and tips that make cooking great meat a little easier—and a lot more delicious. When you know your cut, you can cook with confidence.

The Butchers Market, Wilmington, NC

For our first installment, we’re turning our attention to a cut that deserves a much bigger place in the home cook’s repertoire: picanha. Picanha may be one of the best-kept secrets behind some of the world's most memorable steak dinners, but it's quickly earning a devoted following far beyond the churrascarias of Brazil. Celebrated for its rich, beef-forward flavor, tender texture, and signature fat cap that bastes the meat as it cooks, this remarkable cut delivers a premium steakhouse experience without the premium price tag. As more home cooks discover its versatility on the grill, picanha has become one of the fastest-rising stars at The Butcher's Market.

Why is picanha special, and why is it gaining popularity?

Picanha delivers the wow factor of a premium steak without the premium price. It has a rich, beefy flavor and a signature fat cap that melts and bastes the meat as it cooks. Its popularity is growing through social media, word of mouth and conversations with butchers—and for good reason. It’s truly a top-tier bite.

What should shoppers look for when choosing picanha?

Quality starts with the beef. At The Butcher’s Market, all our beef comes from the top 23% of USDA-graded cattle—Prime and Top Choice—from a select group of trusted farms. For picanha, look for its classic triangular shape, a thick, even fat cap and plenty of marbling. That intramuscular fat delivers tenderness and flavor, while the fat cap adds another layer of richness. Fat equals flavor.

We offer picanha as a whole roast, cut into steaks or skewered for Brazilian-style grilling. One pro tip: ask your butcher to score the fat cap before cooking so it renders evenly and bastes the meat.

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What are the biggest mistakes people make when cooking picanha?

Two of the most common steak mistakes are overcooking the meat and not letting it rest. Picanha is best served medium-rare to medium, and resting allows the juices to redistribute for a more tender, flavorful bite. My other essential tool? A good meat thermometer.

What’s your favorite way to cook picanha?

My favorite method is a reverse sear with a twist. Score the fat cap and smoke the whole roast at 225–275°F until it reaches about 110°F internally. Rest for 20 minutes, then cut it with the grain into 1½- to 2-inch steaks. Sear both sides over very hot charcoal, then rest again for 15 minutes. Finally, slice the steaks against the grain and serve with flaky sea salt and plenty of chimichurri. No picanha is complete without it.

What would you serve alongside picanha for the ultimate summer meal?

For my wife’s birthday, we served reverse-seared picanha over a live fire with chimichurri, alongside a prosciutto-peach salad and creamy mushroom wild rice. It was a great combination—and the perfect summer meal.

Reverse-Seared Picanha with Fresh Chimichurri

Serves: 6–8 Prep Time: 20 minutes Cook Time: 1½–2 hours

Rich, buttery, and deeply flavorful, picanha is one of the most prized cuts of beef in South America. Finished over high heat and topped with a vibrant herbaceous chimichurri, this recipe lets the beef shine while delivering restaurant-quality results at home.

Reverse-Seared Picanha with Fresh Chimichurri

Ingredients

For the Picanha

• 1 whole picanha (3–4 lbs)

• 2 tbsp kosher salt

• 1 tbsp freshly ground black pepper

• 1 tsp garlic powder (optional)

• Flaky sea salt, for finishing (such as Maldon)

For the Chimichurri

• 1 cup fresh flat-leaf parsley, finely chopped

• ¼ cup fresh cilantro, finely chopped (optional but recommended)

• 4 garlic cloves, minced

• 1 small shallot, finely minced

• 1 tsp dried oregano

• ½ tsp crushed red pepper flakes (or more to taste)

• 2 tbsp red wine vinegar

• Juice of ½ lemon

• ¾ cup extra-virgin olive oil

• Salt and freshly ground black pepper, to taste

  
  

Instructions: Whole picanha → slow cook to 110°F → rest → slice into steaks → sear fat cap + steaks → rest → slice against the grain.

• Pat the meat dry with paper towels. Using a sharp knife, lightly score the fat cap in a crosshatch pattern, being careful not to cut into the meat. Season generously on all sides with kosher salt, pepper, and garlic powder, if using.

• Preheat a smoker or oven to 250°F. Place the picanha fat-side up on a wire rack over a baking sheet or directly onto the smoker grates. Cook until the internal temperature reaches 110°F for medium-rare, about 60–90 minutes, depending on the size of the roast.

• Remove from the heat and let rest for 20 minutes.

• While the beef rests, combine the parsley, cilantro, garlic, shallot, oregano, red pepper flakes, vinegar, lemon juice, and olive oil in a bowl. Season with salt and pepper. Allow the sauce to sit for at least 20 minutes so the flavors can meld.

• Slice the rested picanha with the grain into thick 1½–2-inch steaks.

• Heat a charcoal grill or cast-iron skillet until extremely hot. Sear each steak for 60–90 seconds per side, rendering the fat cap until deeply caramelized.

• Transfer to a cutting board and rest another 10–15 minutes. Slice the steaks against the grain into thin strips. Arrange on a platter, sprinkle with flaky sea salt, and spoon generous amounts of chimichurri over the top. Serve additional chimichurri on the side.

Serve With

• Prosciutto & grilled peach salad

• Creamy wild mushroom rice

• Grilled asparagus or blistered broccolini

• Charred baby potatoes

  
  

Wine Pairing

A bold Argentinian Malbec is the classic pairing, with dark fruit, spice, and enough structure to complement the richness of the beef. A Cabernet Sauvignon or Syrah also pairs beautifully with the smoky char and herbaceous chimichurri.