Any picanha steak cut, whether grilled over charcoal or smoked low and slow like a brisket, needs a few friends on the plate.

Picanha steak is popular among steak enthusiasts, but what makes it so special and unique? An expert shares how to choose the right cut for it and prepare it.

"Mineiros are so excited to open our doors and offer what we have — which is the best," the co-owner said of the Brazilian steakhouse restaurant.

A medium-rare cooked picanha steak on a plate next to a few slices of the steak and herbs. - Mironov Vladimir/Shutterstock ...

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Just as its name suggests, the open-kitchen concept specialises in Brazilian picanha, also known as rump cap or top sirloin. Diners can choose from a menu of three picanha: 200-day grain-fed black ...