The beef loin top sirloin cap steak, also known as picanha, coulotte, or rump cap, is a premium triangular-shaped cut from the area above the rump between the loin and round. This USDA Choice grade steak features a distinctive thin layer of fat covering one side that provides rich flavor, while the meat itself remains very lean throughout with decent intermuscular marbling. The muscle doesn't receive much use during the animal's life, resulting in exceptional tenderness and a strong, beefy taste with extra richness from natural marbling.

This versatile cut excels when grilled, but also works beautifully for kabobs, steak sandwiches, stews, stir fry, and shredded Mexican-style preparations. Before cooking, score the fat cap by cutting diagonal cross-hatched lines across the surface without cutting into the meat. For optimal results, sear fat-side down over direct heat to crisp the fat cap, then quickly sear each side to create a flavorful crust before moving to indirect heat to finish. This lean cut tastes best when cooked to medium-rare at 125°F internal temperature. After cooking, let rest for at least 10 minutes before slicing thinly against the grain, which is essential to maintain tenderness. The sirloin cap typically weighs 2-3 pounds and is a traditional favorite at Brazilian churrascarias where it's skewered and grilled in crescent-shaped pieces.