Ribeye vs. Picanha: What’s Better? Differences & Similarities

Ribeye is a term that is commonly used. Who hasn’t heard of a ribeye or had one at least once? Likewise, Picanha is a word that is increasingly being listened to in restaurants and butcher shops. But, unless you’re from Brazil, do you know what it is and how it differs from a ribeye — other than the price?

Based on the information shown above, it is apparent that both steaks are popular in different parts of the world. However, aside from geographical location, the ribeye and picanha differ in the following ways: the location of the steaks on cows, fat level, overall texture, and how both steaks are cooked. To a significant extent, all of these factors influence the ultimate flavor.

Where are picanha and ribeye popular?

I noted that whether you prefer ribeye or picanha primarily depends on where you live. Picanha is the most delicious of all South and Central America steaks, so much that no Brazilian BBQ is complete without the legendary picanha!

As a result, you won’t find it at your typical American restaurant. Instead, if you go to the local Brazilian steakhouse, your chances of tasting the delicious picanha are significantly better.

Ribeye is the most popular cut among American steak enthusiasts in North America and is regarded as the best all-around cut. Because it is America’s most popular steak, you can be sure to find it in any American steakhouse or grill.

Which cuts are the ribeye and picanha?

Ribeye is sliced from the first portion of a cow’s rib section, as the name implies. Some rib bones can be left in or removed, depending on your preferences.

Picanha is the upper layer of muscle found close to the skin over the cow’s rump. The cut is triangular. Picanha is the cap that rests on top of the sirloin if you’re familiar with where the sirloin is positioned. So, if you’re looking for picanha in the US, ask for top cap sirloin, culotte, rump cover, or rump cap.

Picanha

When you first taste picanha, one of the first things that come to mind is, “How can I grill this at home?” Picanha, fortunately, is inexpensive and easy to make. But what precisely is this delicious cut of steak, and how do you prepare it? Let’s get started.

What is picanha?

Picanha is the top layer of muscle cut that rests over the rump area nearest to the animal’s skin, as the name implies. Because this muscle is rarely used throughout the cow’s life, it is normally quite tender and covered by a lovely, thick layer of fat.

Picanha is ideal for grilling because of its covering of fat. However, many American butchers clip it off while trimming the cut for their customers. So make a special request to the butcher to leave it. Picanha is a triangular cut, with the tip being the tenderest and the wider half tougher.

Where can I buy picanha?

When finding a nice cut of picanha, your best bet is to go to your local butcher. However, if you want to try some, check with the butcher at your local grocery store the next time you go. They may have it on hand at times. Just make sure you ask for exactly what you want so you don’t get the tougher meat from the outside thigh.

You can find options on the internet. Look for a website that sells dry-aged or American Wagyu picanha. You can get it delivered straight to your door, so you can grill it and enjoy its delicious flavor.

How to order pincanha from your butcher

If you prefer to go to your local butcher, you should ensure you get the cut you want. Make sure to order the top sirloin cap. It’s also known as the culotte and pronounced the same way as pants. Make it clear to your butcher that you want the fat to remain intact.

A great coating of juiciness and flavor stays with the fat layer to preserve the meat from any mistakes you may make when grilling your pincanha. If possible, try to find a well-aged cut of picanha so you can get a variety of flavors when you ultimately cut into it.

Preparing your picanha

Remember that the picanha cut tastes from the fat cap while grilling, so don’t cut any of it off.

Picanha does not require a lot of seasoning. I like to add a pinch of pink Himalayan salt. Some people make use of rock salt. Whatever you prefer should be sufficient. This will help bring out the taste of the steak while also distributing the heat as it cooks. Because this is a tender cut of steak, no complicated rubs or marinades are required. Keep them in the pantry.

Grilling your picanha

Prepare the grill by rubbing a small amount of the fat cap on the grates. This will help in keeping your picanha from sticking.

There are two schools of thought when it comes to cutting and grilling your picanha. Some people like cutting them up, wrapping them around a skewer, and then slicing them into thin strips. Others, like you, keep it simple and grill them like steaks. Both are acceptable. You must decide which you like.

Skewering your picanha

Skewering your picanha is the most aesthetically beautiful way to grill and serve it. Skewering your cut is a terrific option whether you’re hosting a barbecue or a dinner party. The first step is to cut your picanha into a semi-circle against the grain. Then, with care, thread them onto a metal skewer.

Next, season your meat with salt to bring out its natural flavor. Next, put the picanha on the grill and cook for a few minutes on each side. When it reaches the temperature you choose, remove it from the oven and set it aside to cool before slicing it up for your guests.

Succulent steak

If you’re preparing for a small group of friends or family, you might cook your picanha like any other steak. It’s quick and easy. By slicing the flesh with the grain, you can make steaks. If you do it this manner, your final slicing cut will be against the grain.

Pat, your steaks dry with a paper towel, then set them on the grill with the fat side up. Once you’re sure it’s ready, finish it with the fat side down and move it away from the heat. Make sure you only prod your steak to see how firm it is. Puncturing it will release the fluids you want to keep, resulting in a nice and tasty picanha.

When your steaks are done, remove them from the grill and set them aside for a few minutes before slicing and serving.

Ribeye

Few cuts of beef are more popular among steak enthusiasts than the ribeye. So whatever place you’re in, chances are if you’re eating at a steakhouse, you’ll find some ribeye on the menu. Ribeyes are chosen for their exquisite butter flavor and soft texture. They are also known as beauty steak, sarket steak, Spencer, and Delmonico.

Whether you choose store-bought or butcher-cut, you’ll almost certainly get a flavorful, juicy steak.

What is a ribeye?

The ribeye is a piece of steak carved from the cow’s rib, for those who don’t know. It is located directly between the loin and the chuck and is sometimes referred to as the shoulder. This cow area often accumulates more fat, resulting in lovely, white fat lines. This part of the marbling contributes to the ribeye’s flavor.

When you grill the rib eye, the marbling melts into the meat, making it soft and juicy. As a result, you get a strong, flavorful steak. Therefore this cut is a favorite among steak lovers.

Ribeye steak parts

Any ribeye is made up of three parts. They are the longissimus, the spinalis, the complexus, and the spinalis.

Longissimus dorsi – the ribeye’s eye dorsi

The meatiest part of the rib subprimal is this slice of ribeye. Each ribeye contains a central region known as the eye. This is where a lot of the delicious marbling comes from. The spinalis and the complexus surround it, but this is where the action is.

Ribeye cap – spinalis

The desired cap region of the ribeye is also known as the spinalis. However, other people call it the rib crown. The cap, which is separated from the longissimus by a kernel of fat, is located directly above the eye of the ribeye. The spinalis, with its exquisite marbling, is undoubtedly the most sensitive ribeye cut.

Complexus

This is a small muscle on the ribeye that you may or not notice on your steak. The complexus is the smallest of the three ribeye sections, and its size is determined by where the butcher cuts your steak. You’re more likely to get less eye if you have a little more complexus. However, if you do not get any complexus, you will have more eye in your ribeye.

Boneless or bone-in?

If you’re looking for a challenge, try grilling a bone-in ribeye. These are more intricate than boneless options and can be more difficult to cook. However, the bone preserves the juiciness and moisture of the meat. The meat that is further away from the bone, on the other hand, cooks faster than the flesh that is closer to the bone.

Grilling your ribeye

Grill your ribeye over high, dry heat to get a good, even sear that will help seal the juices. While grilling your steak, keep an eye out for flare-ups. Add a little salt before grilling to bring out the natural taste of your ribeye. Find a beautiful, thick cut with a lot of marbling. These cuts are easier to grill and allow you to avoid overcooking your ribeye.

Similarities between ribeye and picanha

Cooking time

The Scotch Fillet and the beef Picanha require a lot of time to cook evenly. Of course, the amount depends on how tender or harsh you want your meat to be. Nonetheless, it is critical to allow both of these cuts to cook for at least 20 minutes.

Differences between picanha and ribeye

• Picanha has fat trimmed by butchers, whereas ribeye’s fat contributes to its flavor.
• Ribeye comes from the cow’s rib area, whereas Picanha comes from the rump area.
• Ribeye is best cooked at higher temperatures, while Picanha should be prepared slow and at low.
• Picanha is more difficult to find than ribeyes available at butchers, retailers, and other stores.

Sources

As previously stated, the Ribeye steak is derived from the cow’s rib. The Scotch Fillet steak has a lot of fat since the rib area has many fatty tissues. It’s also more tender and easier to cook.

On the other hand, the Top Sirloin Cap is made from the top section of a sirloin cut. Sirloin is made out of meat from the back end of the animal. Therefore, it is harder and has less fat.

Texture differences between picanha and ribeye

Both slices are extremely sensitive in terms of texture. However, Americans would like to believe that ribeye is, after tenderloin, one of the most tender cuts of beef.

Picanha is a delicate fish. The texture is comparable to that of sirloin. And its softness is heavily influenced by its location. The muscle receives very little exercise, movement, or use during a cow’s lifetime. As a result, it tends to stay delicate.

However, the tenderness is also affected by the particular section of the picanha that is cut. Because it has a triangle shape, the wider half is more difficult.

Fat content

Again, due to the muscle’s position and the fact that it does not receive much exercise, it is frequently covered with a thick layer of fat. Nevertheless, Brazilians love that big hat. Why?

When infused with steak, the rich fat liquids impart a luscious and delicious beef taste to the meat during the cooking process. But, don’t get me wrong: despite its high-fat level, picanha has a LOT of meaty texture.

However, American butchers aren’t crazy about the heavy layer of fat in picanha. Unless, of course, a customer request otherwise, they normally clip it off.

Ribeye does include some fat, which originates from the ribs. When compared to other cuts, it has the highest fat. As a result, it is one of the most tender, juicy, and flavorful pieces of meat available. Americans tend to leave it on, contributing to the meat’s amazing final flavor.

Flavor

Picanha has such a strong flavor that any marinade, rub, or seasoning will distort it. Instead, use salt and pepper. The same is true for ribeye. If you need to tenderize it further, do so for no more than 40 minutes before proceeding with the cooking.

I’ll confess that some steak fans can’t bear the thought of cooking ribeye without first seasoning it. If you believe in that school of thinking and feel the need to season your ribeye, a clove of garlic, paprika, and chili powder rub will suffice.

Another thing to consider is the type of fuel used. When grilling your steaks, avoid using fake briquettes or fire starters. Most of these artificial additives tend to change the flavor of the meat. Organic charcoal has been tried and proven, and it always works!

Cooking styles

Ribeye is often fried in a cast-iron skillet, and the most frequent Scotch Fillet recipes involve searing the meat with garlic and butter. Because of the natural fat in the cut, the meat is particularly tender and succulent.

Meanwhile, the Top Sirloin Cap steak is ideally grilled rather than fried. Although grilling enhances the flavor of the Picanha, it is not uncommon for it to be a little dry.

As a result, the Scotch Fillet is full of flavor and has a flavorful aroma. The Top Sirloin Cap, on the other hand, is tougher and less flavorful.

Price

A ribeye steak will always be more expensive than a picanha. The price difference is usually in the 30-40% range.

The price difference indicates the demand for the steaks, as the ribeye seems more popular in the US (and worldwide, for that matter). Almost every butcher and grocery sells ribeye, but picanha is a little more difficult to find (despite being more affordable).

How best to cook ribeye and picanha

Now, let’s talk about cooking both slices for the best results.

Cooking ribeye steak

You have the option of grilling, boiling, or pan-frying it. Each process produces equally delectable results.

However, due to the high-fat content, ribeye should be cooked medium-rare. This allows the fat to flavor the meat for a longer period. It’s also preferable to cook ribeye at high heat. The thickness of the meat determines the cooking time.

9 to 12 minutes is enough time for a 1-inch thick steak. Thicker steaks, 1 12 inches thick, can be cooked for a little longer—between 12 and 15 minutes on average. Just sure to flip your steak a minute before the halfway mark. This ensures that your meat cooks evenly on all sides.

Cooking picanha. Does grilling work?

Despite the thick layer of fat that covers it, picanha is surprisingly meaty. This can make it tough to cook to perfection, especially if you’re a beginner griller. However, for the best effects, cook the picanha for a longer period. You can also choose whether to remove or trim the fat cap. It is all up to you. To add flavor, leave it on during the cooking process. If you like, you can always trim it afterward.

Picanha should ideally be cooked for about 30 minutes. This will give the fat cap plenty of time to render. Any longer and it will become rubbery, which is unpleasant. It’s a good idea to score the fat a little while it’s cooking. This allows fatty juices to permeate through the meat while it cooks.

Whatever you do, I strongly advise you not to smoke your picanha if you haven’t cut the fat. When exposed to high temperatures in a smoker, the fat cap quickly becomes rubbery, destroying the ultimate product. Grill it instead. You can, however, smoke it if you insist on removing the fat cap.

Conclusion

The facts have been revealed. It is up to you to decide who will win the battle of picanha vs. ribeye!

To summarize the differences, picanha is substantially more tender than ribeye, depending on the particular cut, as previously stated. Ribeye is best cooked at high heat for a short amount of time. You can also select your favorite cooking method, grilling, smoking, or pan-frying.

Picanha should be cooked for a longer period. Keeping the fat cap on is great for grilling; if you remove it, it’s best for smoking. But, aside from that, I believe both types of meat are equally juicy and excellent and don’t require any seasoning.

FAQs

When it comes to picanha and ribeye steaks, there are a lot of questions. I’ve included a couple of the frequently asked questions below: