Working as a meat manager I have been introduced to cap steaks, or in other words, Picanha.

I thought, until last night that it was a cheap, tough cut that was a last resort on the sparse shelf of the store or that it was just a way to get rid of the sirloin cap of fat. I was extremely mistaken.

This was one of the most succulent and flavourful cuts I have ever had.

The trick I found through talking with the Brazilian gentleman that buys it once a week from me was to go hard and fast on it over fire and keep it medium rare so it doesn’t toughen up.

This has to be my best steak of the year. Just salted (heavily) and let to rest for about an hour at room temperature before introducing it to the flames it was a send from the carnivore gods. Served with a chimichurri sauce and some quick pickled scotch bonnets it was a hit.

It just goes to show you that there are no bad cuts. It’s just how you treat them. Kind of like people.