Brazilian-Style Grilled Picanha with Garlic Butter

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A tender Brazilian steak with a crispy fat cap that bastes itself during cooking, finished with aromatic garlic butter for unparalleled flavor. This Brazilian-inspired grilling recipe, ready in about 35 minutes, pairs Picanha steak (top sirloin cap), Kosher salt, Black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs Picanha steak (top sirloin cap)
• 1.5 tsp Kosher salt
• 1 tsp Black pepper
• 2 tbsp Unsalted butter
• 4, minced Garlic cloves
• 1 tbsp Olive oil

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Instructions

1. Step 1: Pat picanha dry with paper towels, then season evenly with 1.5 tsp kosher salt and 1 tsp black pepper. Preheat charcoal grill to medium-high (375°F/190°C) with direct and indirect zones.
2. Step 2: Lightly brush grill grates with 1 tbsp olive oil. Place steak fat-side down over direct heat and cook for 5 minutes until fat renders and edges are golden brown, then move to indirect heat.
3. Step 3: Cook for 12 minutes total (turning once), checking internal temperature until it reaches 125°F (52°C) for medium-rare.
4. Step 4: While steak rests, melt butter in a small saucepan over low heat, add minced garlic, and cook for 60 seconds until fragrant but not browned.
5. Step 5: Slice steak against the grain into 1/2-inch pieces, drizzle with garlic butter, and serve immediately.