From grilled chicken hearts, Brazilian linguiça sausage, to beef chorizo and fraldinha (aka. Flank steak), all of these cuts of meat have large legion of followers but in terms of unanimity, nothing comes close to the popularity of picanha steak. Little know in the U.S. or the U.K. the picanha is usually divided into other cuts like the rump and loin, but in South America its reputation is legendary. In Brazil’s rodizio restaurants picanha is usually served up in fine cuts almost like carpaccio. But it is in the true steakhouse where you can experience this fine cut in all its tender, succulent and delicious glory. At the following five addresses you will find the best picanhas in the city, for those that like theirs rare and still with the fat.
At this steakhouse owned by restaurateur Marcelo Torres, known for having one of the best wine menus in the country, the picanha is one of the house’s exclusive cuts. This heavenly steak (R$88) is served in the form of a prime cut that has been sliced into fine slices, that is if the diner desires it to be so. The price includes an accompaniment and we recommend you try the spectacular zucchini farofa with Araxá flour
Schedule:
Sun 12:00 às 23:00, Mon 12:00 às 16:00, Mon 19:00 às 00:00, Tue 12:00 às 16:00, Tue 19:00 às 00:00, Wed 12:00 às 16:00, Wed 19:00 às 00:00, Thu 12:00 às 16:00, Thu 19:00 às 00:00, Fri 12:00 às 01:00, Sat 12:00 às 01:00
Don’t be put off by the very informal, bar atmosphere, this house in Botafogo serves up one of the most celebrated picanhas in the city. Before we get to the steak, start off with an ice-cold Brahma chopp (R$5.80) which goes perfectly with their grilled linguiça sausage (R$4). But make sure you save room for the star of the night. Cut longways, the picanha is larger than the dish it sits on, more than enough for 3 people to eat comfortably (R$82). Brazilian farofa and Portuguese potatoes are served on the side.
That this eatery bears the CT moniker is a sign of the quality on offer. For the uninitiated, CT stands fo Claude Troisgros, the good-hearted French chef whose food away from the cameras is even better than that of his fun cookery programmes. At this restaurant, his foray into the steakhouse world, the accompanying sides change daily and are served in a rodizio style. You can try everything from a sumptuous ratatouille, to panko farofa and the exceptional chayote au gratin. All of them go well with the black angus picanha (R$106). The dish comes with potato crisps (or chips for the American readers) and a sauce of the diner’s choice.
Schedule:
Sun 12:00 às 00:00, Mon 12:00 às 16:00, Mon 19:00 às 00:00, Tue 12:00 às 16:00, Tue 19:00 às 00:00, Wed 12:00 às 16:00, Wed 19:00 às 00:00, Thu 12:00 às 16:00, Thu 19:00 às 00:00, Fri 12:00 às 16:00, Fri 19:00 às 00:00, Sat 12:00 às 00:00
This super-traditional restaurant opened its doors in the 1960s and quickly won the hearts of Cariocas and became an institution in the city. Not even a fire that occurred in 2012 was able to shake this restaurant’s resolve which literally rose from the ashes after its refurbishment. And most important is that its succulent sliced picanha continues to be unbeatable (R$128). Among the sides, make sure you try the arroz-biro, rice made with bacon, egg, parsley and garlic or the traditional potato soufflé (R$26.80).
This restaurant’s decor is both elegant and majestic and for good reason: the city’s most exclusive prime cuts are served at this here. The prime rib is exceptional, as is the cut that bears the name of the restaurant, a prime cut from the cube roll. But the picanha, or the Gran Tapa de Cuadril as it is known here, that steals the show. It serves two people and arrives accompanied by crunchy farofa and criolla salsa and chimichurri sauce (R$189.40)
