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Perfect Grilled Picanha Steak Recipe with Garlic Herb Butter Easy and Juicy

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A simple and flavorful grilled picanha steak recipe featuring a juicy, tender cut of beef topped with a rich garlic herb butter. Perfect for quick weeknight dinners or special occasions.

Ingredients

Scale
  • 2 to 2.5 pounds (900g to 1.1kg) picanha steak with fat cap intact
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste
  • 4 tablespoons (60g) unsalted butter, softened
  • 2 cloves fresh garlic, minced
  • 2 tablespoons fresh herbs (parsley and thyme), finely chopped
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Trim any excess silver skin from the picanha but leave the fat cap intact. Score the fat in a crisscross pattern about ½ inch apart without cutting into the meat (about 5 minutes).
  2. Generously salt the fat cap with coarse sea salt, then flip and season the meat side with salt and freshly ground black pepper. Let it sit at room temperature for 20 minutes.
  3. In a small bowl, combine softened butter, minced garlic, chopped parsley and thyme, and lemon zest if using. Mix well and set aside (about 5 minutes).
  4. Preheat the grill: For charcoal grills, arrange coals on one side for direct and indirect heat zones. For gas grills, preheat to medium-high (about 450°F/230°C). Clean and oil the grates (10 minutes).
  5. Place the picanha fat side down over direct heat. Sear until the fat is golden and crispy, about 6 to 8 minutes. Move to indirect heat for about 3-4 minutes.
  6. Flip the steak and sear the meat side over direct heat for 4 to 5 minutes. Then transfer to indirect heat to finish cooking for about 10 to 15 minutes, flipping once halfway. Use a meat thermometer to check doneness: 130°F (54°C) for medium-rare.
  7. Remove the picanha from the grill and let it rest on a cutting board for 10 minutes.
  8. While still warm, spread a generous dollop of garlic herb butter over the steak. Slice against the grain into thin strips and serve immediately.

Notes

Let the steak come to room temperature before grilling for even cooking. Score the fat cap to help render fat and prevent curling. Use a meat thermometer to achieve perfect medium-rare. Rest the steak after cooking to redistribute juices. Soften butter before mixing for easy spreading. If flare-ups occur, move steak to indirect heat until flames subside.

Nutrition

Keywords: picanha steak, grilled steak, garlic herb butter, Brazilian steak, easy steak recipe, backyard barbecue, juicy steak

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