Pretty darn solid. That’s what I’ve got to say. I remember not enjoying TFB’s steaks, cause as well executed as they were I felt like they were too buttery and tender (if that makes any sense), lacking any bite at all. Now Picanhas’ Queen of Steaks (S$21), though visually similar, was definitely more up my alley. It was lean, juicy, tender, and flavourful, but still held a nice bite so I could actually tell I was chewing meat lolol. Picanhas’ uses the picanha cut, which comes from the rump cap muscle — ie a firm cut with a beautiful fat cap (read: flavour). I liked how well-seasoned the steak was, so I didn’t necessarily have to dunk it in their sauces. Not that they weren’t fab. I’m a huge fan of chimichurri and theirs were done very well; I was really more surprised to find myself enjoying their wasabi cream sauce. As cloying as the white sauce looks, it’s actually really light on the palate. Creamy and sweet, with just a mild pungency from the wasabi (nothing too in-your-face), this was easy to eat and very very enjoyable.