Do you cook your rump steak whole?

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Издатель Jul 12, 2026

Looking for the ultimate summer steak recipe? Then this one’s for you.
Today we’re using picanha. It’s cut from the rump, but specifically the cap of the rump where that thick layer of fat sits. In my opinion, it’s one of the best value steaks you can buy. It’s packed with beefy flavour, stays incredibly juicy and that fat cap crisps up beautifully over live fire.
I’m cooking it whole over the coals, keeping it nice and simple with just seasoning and flame doing most of the work.
Alongside that, I’ve got some new potatoes simmering in chicken stock with a few spices until they’re perfectly soft and have soaked up all that flavour.
Once the picanha reaches an internal temperature of around 47°C, I slice it into thick strips, then put each one back over the fire to render that fat cap and build an incredible crust while keeping the middle beautifully pink.
For the potatoes, I add a generous handful of grated cheese and lightly crush them together. You don’t want a smooth mash, just loads of texture with those crispy edges once they hit the grill.
Finish everything with the sliced picanha over the cheesy smashed potatoes, spoon over any resting juices and, if you’ve got it, a little chimichurri on top. It’s simple, packed with flavour and exactly the kind of meal you want to be cooking all summer long. #picanha #steak