Brazilian-Style Grilled Picanha with Garlic Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

★ 3.6 (12 ratings) Prep: 15 min Cook: 20 min Serves 2 Brazilian cuisine 650 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Brazilian-Style Grilled Picanha with Garlic Butter take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Brazilian-Style Grilled Picanha with Garlic Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

Can I substitute ingredients in Brazilian-Style Grilled Picanha with Garlic Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Brazilian-Style Grilled Picanha with Garlic Butter for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Brazilian-Style Grilled Picanha with Garlic Butter?

Brazilian grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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