What is Pecania and why it's so popular in Brazilian steakhouses? Here's how to cook it

Pecania has long been prized in Brazilian steakhouses, but its global popularity is fairly recent.

Unlike other cuts that can be lean or tough, pecana is juicy and full of character, making it a favorite for grilling.

Chef David Rose from Omaha Steaks says the smoky, charred notes are second to none when coming off of the direct flame on a grill.

In South America , pecania is traditionally cooked over a rotisserie.

In the US , Pecania is usually cut in half , which means it needs less time after searing.

Sous video is a traditional French technique that involves cooking vacuum sealed food in a water bath.

Teodoro recommends grilling, roasting, or smoking the cut.

For medium rare, your temperature should stay between 135 and 140 , and you should smoke it for an hour and 30 minutes .

Rose believes that you should let it rest for 10 to 15 minutes , depending on the size of the roast, to help it retain all the flavors and juices.

Teodoro says leaving it to rest for too long might add up to a tough, chewy steak.