Picanha sliced against the grain with fat cap

Argentine classic

Picanha (Top Sirloin Cap) 400g

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The Argentine asado classic. Top sirloin cap with the fat layer left on for char.

Description

Picanha — the Argentine and Brazilian asado standard, often unknown in Western steakhouses. The top sirloin cap, dry-aged 28 days, grilled with the fat layer left intact so it crisps and renders into the meat as it cooks. 400g, sliced against the grain, served with chimichurri and the fat-cap on the side. The cut that asado obsessives order on the second visit.

Features

✓400g top sirloin cap · Argentine grass-fed
✓28 days dry-aged in-house
✓Quebracho-grilled with fat cap intact
✓Sliced against the grain · served family-style
✓Comes with chimichurri + choice of side
✓Best medium-rare; the cap crisps to charred perfection

Warranty & guarantees

In-house warranty· Same-night satisfaction guarantee · we don't charge for steaks you don't enjoy

Satisfaction guarantee

Steak not cooked to your liking? Tell your server — we'll re-fire it or take it off the bill, no awkwardness.

Return policy

Private-dining deposits fully refundable up to 48h before your reservation. Inside 48h, deposit can be moved to another date within 60 days.

Pricing

400g picanha

Recommended

฿2,400

For one hungry guest or two to share.

✓Chimichurri
✓Choice of one side
✓28-day dry-aged

600g picanha

฿3,400

Shares 2-3.

✓Chimichurri
✓Two sides
✓28-day dry-aged

Trust

4.7·1,820 reviews on Google 4.6·892 reviews on Facebook 4.8·1,140 reviews on Tripadvisor

VerifiedFast response5-star ratedHighly recommendedAward winner

Team

Chef Daniel Bucher

Argentine Executive Chef

Khun Veerapong Thaveekorn

Head Sommelier

Khun Suthida Boonmee

General Manager

How it works

Source
Weekly imports
Grass-fed Argentinian beef flown weekly from partner ranches in La Pampa + Buenos Aires province. Cuts inspected by Chef Daniel before they leave the airport.
Dry-age
28-45 days
Five cuts dry-aged in-house in our temperature-controlled chamber — 28 to 45 days depending on the cut. Visible from the dining room.
Grill
À la minute
Charcoal-grilled over imported quebracho wood — the same hardwood used in traditional Argentine parrilla. Open flame, no gas.
Pair
2h experience
Sommelier pairs every cut from our 120+ bottle Argentine + Old World cellar. Two-hour dinner, no rushed turns.

In the press

BK Magazine

Bangkok's best steakhouse for serious beef — El Gaucho, 16 years in

2024

Lifestyle Asia

Argentine asado, perfected: inside El Gaucho's dry-aging chamber

2024

Tatler Thailand

Tatler Dining 2025 — El Gaucho holds its place

2025

Details

Title: Picanha (Top Sirloin Cap) 400g
Category: Steaks
Tags: steak, picanha, sirloin, dry-aged, argentine, asado, fat-cap
Short description: The Argentine asado classic. Top sirloin cap with the fat layer left on for char.
Long description: Picanha — the Argentine and Brazilian asado standard, often unknown in Western steakhouses. The top sirloin cap, dry-aged 28 days, grilled with the fat layer left intact so it crisps and renders into the meat as it cooks. 400g, sliced against the grain, served with chimichurri and the fat-cap on the side. The cut that asado obsessives order on the second visit.
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Location: [object Object]
Maps URL: https://maps.app.goo.gl/elgaucho-sukhumvit-19-demo
Price: ฿2,400
Price type: Fixed
Billing period: One-time
Price negotiable: false
Featured: false
Badge: Argentine classic
Valid from: 2026-06-03T15:00:53.304Z
Valid until: 2026-07-03T15:00:53.304Z
CTA label: Reserve a table
Order URL: https://lin.ee/elgaucho-bkk-demo
Meta title: Picanha (Top Sirloin Cap) 400g — Argentine asado classic — El Gaucho Bangkok
Meta description: Argentine top sirloin cap, dry-aged 28 days, fat cap intact, quebracho-grilled. The asado standard most Bangkok steakhouses don't serve.
Facebook caption: Argentine top sirloin cap, dry-aged 28 days, fat cap intact, quebracho-grilled. The asado standard most Bangkok steakhouses don't serve.
LINE caption: Argentine top sirloin cap, dry-aged 28 days, fat cap intact, quebracho-grilled. The asado standard most Bangkok steakhouses don't serve.
WhatsApp caption: Argentine top sirloin cap, dry-aged 28 days, fat cap intact, quebracho-grilled. The asado standard most Bangkok steakhouses don't serve.
LinkedIn caption: Argentine top sirloin cap, dry-aged 28 days, fat cap intact, quebracho-grilled. The asado standard most Bangkok steakhouses don't serve.
VAT rate (%): 7

Frequently asked questions

What's picanha?

The triangular top sirloin cap (sirloin coulotte in some butchery systems). Standard in Argentine + Brazilian asado, often unknown in Western steakhouses. The fat cap on top is the whole point — it renders into the meat during cooking.

Is it tough?

Not when cooked right. Medium-rare, sliced against the grain — the texture is dense but not chewy. Done well-done it gets tough fast; we don't recommend above medium.

Wine pairing?

Malbec — picanha is built around it. The fat cap richness needs the tannin of young Malbec to cut through. Cabernet Sauvignon works too if Malbec isn't your thing.