Pikanha's Brazilian Steak House

Pikanha's Steak House proudly introduces the traditions, culture and food of southern Brazil to Bay area.

We offer a variety of different cuts of beef, pork, lamb, and chicken that are slowly cooked with special grills to preserve all their natural juices and flavors.

Rump cover is a part of top sirloin. Picanha is very popular at all-you-can-eat barbecue restaurants (churrascarias), called either a "rodizio" in the southeast or a "espeto corrido" in the south of the country.

Although it is not completely certain, many brazilians chefs agree that the picanha cut originated in Rio Grande do Sul, the southernmost state of Brazil, famous for its churrasco.

Preparation

Picanha is usually served grilled or roasted. In the latter case, it is common to roast the whole piece on a spit and cut slices from it as thin or thick as desired, usually so that several people may share a single piece even tough they may not agree on how cooked the meat should be.

 Alternatively, a rump cover may be cut into slices thick enough to stand on their edge on the grill. In this case, the slices, typically seasoned only with rock salt, are usually grilled with the thick layer of fat down until most of it melts away and the remaining fat becomes crispy.

Each of the sides is then grilled for about ten seconds. The slices are then cut down the middle, each thus producing two slices only half as thick. The uncooked side of the slices should then be grilled.

We hope you enjoy this gastronomical adventure called "Rodizio" at Pikanha's Steak House along with the unique style and tradition of the Gauchos from the south of  Brazil.

Call us and make your reservation today