Picanha Vs Tri-Tip Steak: What's The Difference? (& Which One Is Cheaper?) | Says Food Republic

Picanha Vs Tri-Tip Steak: What's The Difference? (& Which One Is Cheaper?) | Says Food Republic

In a recent article on Food Republic, grill expert David "Chef Fig" Figueroa, co-founder of Melinda's Foods, discusses the distinctions between two flavorful beef cuts: picanha and tri-tip. Picanha, also known as rump cap or coulotte steak, comes from the top of the cow's rump and is a staple in Brazilian cuisine. Tri-tip, originating from the bottom sirloin near the flank, gained popularity in California's Central Coast. Chef Fig notes that while picanha can be harder to source and often carries a premium price in mainstream grocery stores, it is "worth every penny." On the other hand, tri-tip is generally more affordable and easier to find, especially on the West Coast. For cooking, Chef Fig recommends searing picanha steaks with the fat cap intact for 2 to 3 minutes per side before finishing them indirectly to medium-rare. Tri-tip benefits from a Santa Maria-style rub and low-and-slow cooking, either by reverse searing or starting with a direct sear followed by indirect heat.

Back to Blog

Share this

Explore more