If you’re a meat lover, especially one who appreciates bold flavors and tender cuts, then Brazilian picanha steak with garlic butter should be on your culinary radar—like, yesterday. This classic Brazilian cut, known for its rich flavor and succulent fat cap, paired with the irresistible aroma and richness of garlic butter, makes for a steak that’s juicy, tender, and downright unforgettable.
FYI, I’m pretty picky when it comes to steak—I’ve tried everything from ribeye to filet mignon—and honestly, picanha stole the show. It’s a bit different from your usual cuts, boasting that signature fat layer that bastes the meat as it cooks. Throw in a dollop of homemade garlic butter, and you’ve got a steak dinner that feels like a celebration, whether it’s a weekend treat or a special occasion.
Ready to get your grill on and wow your taste buds? Let’s talk all things picanha steak, the Brazilian way, with that luscious garlic butter finish.
What Exactly Is Picanha Steak?
Picanha is a prized cut in Brazilian cuisine, often considered the crown jewel of churrasco (Brazilian barbecue). It’s cut from the top of the rump, and what makes it special is the thick fat cap on one side. This fat renders down during cooking, keeping the steak juicy and flavorful.
- The cut is usually sliced into thick steaks or grilled whole.
- It has a unique beefy flavor, slightly richer than other common steaks because of the fat.
- The fat cap is key—it acts like natural basting and adds a buttery mouthfeel.
In Brazil, picanha is king of the grill, often enjoyed with sides like farofa (toasted cassava flour), rice, and vinaigrette salsa.
Why Garlic Butter Is the Perfect Partner
Garlic butter is basically steak’s best friend. The creamy butter melts over the sizzling hot meat, while the garlic infuses it with savory depth. It enhances the beef’s natural flavors without overpowering them.
Here’s why it’s a must:
- Adds moisture and richness to each bite.
- Brings aromatic warmth and complexity.
- Can be used for basting or served on top as a finishing touch.
Ingredients for the Ultimate Brazilian Picanha Steak with Garlic Butter
For the Steak:
- 2 to 3 pounds picanha steak (top sirloin cap)
- Coarse sea salt (preferably kosher or Maldon)
- Freshly ground black pepper (optional)
For the Garlic Butter:
- ½ cup unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon smoked paprika (optional)
- Pinch of salt and pepper
How to Cook Brazilian Picanha Steak with Garlic Butter
Step 1: Prep Your Picanha
Start by trimming excess silver skin but keep that glorious fat cap intact. Score the fat lightly in a crosshatch pattern—this helps render it down while cooking.
Season the steak generously with coarse salt on both sides. You can add freshly ground pepper if you like, but traditional Brazilian style keeps it simple with just salt.
Step 2: Make the Garlic Butter
Mix softened butter with minced garlic, parsley, smoked paprika, salt, and pepper. Chill it for a bit so it firms up—you want it ready to melt over your hot steak.
Step 3: Get Your Grill or Pan Ready
Picanha loves high heat. If you’re grilling, preheat your grill to medium-high. For stovetop, use a cast-iron skillet on high heat.
Step 4: Cook the Steak
Place the picanha fat side down first. Let it sear until the fat crisps and renders (about 6-8 minutes). Flip and cook the meat side for about 4-6 minutes for medium-rare (adjust times for your preferred doneness).
Pro tip: Baste the steak with garlic butter during the last few minutes of cooking for extra flavor.
Step 5: Rest and Serve
Let the steak rest for 5-10 minutes to let the juices redistribute. Slice against the grain into thick strips, serve with a generous dollop of garlic butter on top, and enjoy!
Tips for Perfect Picanha Every Time
- Don’t trim too much fat—it’s where the flavor and juiciness come from.
- Use coarse salt for seasoning; it creates a nice crust.
- Cook over medium-high heat to get that crisp exterior without drying the meat.
- Always let it rest—patience pays off with juicy steak.
- Try slicing into thin strips after resting to mimic authentic Brazilian churrasco.
Side Dishes That Pair Beautifully
If you want to complete your Brazilian steak experience, try these:
- Farofa: toasted cassava flour with bacon and herbs.
- Rice and beans: classic, simple, and satisfying.
- Grilled vegetables: peppers, onions, and zucchini.
- Vinaigrette salsa: fresh tomatoes, onions, and peppers tossed in vinegar and olive oil.
Nutritional Breakdown Per Serving (Approximate)
| Ingredient | Calories | Carbohydrates (g) | Protein (g) | Fat (g) |
|---|---|---|---|---|
| Picanha Steak (6 oz) | 420 | 0 | 44 | 28 |
| Garlic Butter (1 tbsp) | 100 | 0 | 0 | 11 |
| Total Per Serving | 520 | 0 | 44 | 39 |
This steak meal is rich in protein and fats, providing a hearty and satisfying dish that’s great for energy and muscle repair.
Side Note: Common Mistakes to Avoid
- Overcooking the steak—picanha is best enjoyed medium-rare to medium for maximum tenderness.
- Removing all fat—don’t do it! The fat cap is essential for flavor and juiciness.
- Using fine salt instead of coarse—coarse salt helps create a better crust.
FAQs About Brazilian Picanha Steak with Garlic Butter
Q1: Where can I buy picanha steak?
A: Many butcher shops carry it or can order it for you. Some grocery stores with good meat departments also stock it.
Q2: Can I cook picanha in the oven?
A: Yes! Sear it fat-side down in a pan, then finish in a 400°F oven for about 10-15 minutes.
Q3: What’s the difference between picanha and sirloin?
A: Picanha is a specific cut from the top of the sirloin with a thick fat cap, prized for its tenderness and flavor.
Q4: Can I freeze picanha?
A: Yes, but it’s best fresh. If freezing, wrap tightly to avoid freezer burn.
Q5: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently to avoid drying out.
Why I Keep Coming Back to This Recipe
IMO, Brazilian picanha steak with garlic butter is a game-changer in the steak world. The way the fat melts and infuses the meat with flavor, combined with the rich, aromatic garlic butter, is pure bliss. I’ve made this for casual dinners and special occasions, and it always impresses.
Fun fact: Brazilian churrascarias (steakhouses) have perfected this cut, and recreating it at home brings a little piece of Brazil right to your kitchen.
Your Turn!
Ready to grill up this succulent picanha steak with that dreamy garlic butter? Try it yourself and tell me how it goes! Got your own marinade or seasoning secrets? Drop a comment below—let’s swap tips and celebrate great food together! 🥩🧄🔥
Additional Resources
- Learn more about the cut and history of Brazilian picanha.
- Discover how to make classic garlic butter from scratch.
Final Thoughts
Making Brazilian Picanha Steak with Garlic Butter at home might sound fancy, but it’s actually pretty simple—and totally worth it. It’s a tender, juicy, and flavorful cut that celebrates meat at its best. Pair it with your favorite sides, pour a glass of wine, and enjoy a true carnivore’s feast. Cheers to great grilling and unforgettable meals! 😋🥩🧄
