a portion of picanha is no mean feat, as the cut usually weighs somewhere between 1 kilo and 1.7 kilograms, making it a mouthful for any visitor to the city - most cariocas use reforested, eucalyptus charcoal, lit with newspapers doused in sugar-cane alcohol, to cook the meat, adding to its delicious flavor, and keeps it a formidable dish on the brazilian menu. 

some restaurants serve the picanha in the form of a pre-sliced piece of raw meat, set next to the table along with a small grill - one can then individually cook each slice and enjoy them with farofa, rice, beans, fries, and the local specialty called molho a  campanha, a mix of tomato, onion, pepper, and vinegar.