Juicy, tender, and richly flavored, this Grilled Garlic Butter Picanha combines the natural beefy flavor of picanha with a golden garlic-herb butter. The signature fat cap becomes beautifully crisp and caramelized on the grill.
Ingredients
For the Picanha
2–2½ lb (900 g–1.1 kg) picanha roast
1½ teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon olive oil
Garlic Butter
4 tablespoons unsalted butter, softened
4 cloves garlic, finely minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme leaves
½ teaspoon lemon zest
¼ teaspoon black pepper
Pinch of salt
½ teaspoon lemon juice
Instructions
1. Prepare the Picanha
Pat the picanha completely dry with paper towels.
Inspect the fat cap. If it is extremely thick, trim it to approximately ¼–½ inch (6–12 mm) while leaving enough fat for flavor and moisture.
Score the fat cap lightly in a crosshatch pattern. Do not cut deeply into the meat.
2. Season the Beef
Combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder.
Rub the olive oil lightly over the meat, then season all sides generously.
For the best flavor, cover and refrigerate for 2–8 hours.
Remove the picanha from the refrigerator about 30 minutes before grilling.
3. Make the Garlic Butter
In a small bowl, mix softened butter with minced garlic, parsley, rosemary, thyme, lemon zest, black pepper, salt, and lemon juice.
Mix until evenly combined.
Set aside.
4. Prepare the Grill
Preheat the grill to create two cooking zones:
One hot zone for searing
One cooler zone for indirect cooking
Aim for approximately 450–500°F (230–260°C) for the hot side.
Clean and lightly oil the grill grates.
5. Sear the Picanha
Place the picanha fat-side down over the hot portion of the grill.
Sear for approximately 2–4 minutes, watching carefully because dripping fat can cause flare-ups.
Turn and sear the meat side for another 2–3 minutes.
Sear the edges briefly as well.
6. Finish Over Indirect Heat
Move the picanha to the cooler side of the grill.
Close the lid and cook until the internal temperature reaches your desired level.
Approximate temperatures:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium-well: 150–155°F (66–68°C)
For the juiciest picanha, medium-rare to medium is generally preferred.
Use an instant-read thermometer inserted into the thickest part of the meat.
7. Add the Garlic Butter
During the final few minutes of cooking, brush a thin layer of garlic butter over the meat.
Avoid putting large amounts of butter over very high direct heat because the garlic and butter can burn.
Reserve some garlic butter for serving.
8. Rest the Meat
Transfer the grilled picanha to a cutting board.
Loosely tent with foil and rest for 10–15 minutes.
This allows the juices to redistribute.
9. Slice Correctly
Picanha has a distinctive grain. Look carefully at the direction of the muscle fibers.
Slice against the grain into thin pieces.
Serve with the remaining garlic butter spooned lightly over the slices.
Nutrition Information
Approximate per serving — 6 servings, excluding additional butter used for dipping:
Calories: 430
Protein: 39 g
Fat: 29 g
Saturated Fat: 12 g
Carbohydrates: 2 g
Fiber: 0 g
Sugar: 0 g
Sodium: 650 mg
Nutrition is an estimate. The actual values depend heavily on the amount of fat cap consumed and the specific cut of picanha.
Nut & Allergen Information
Tree nuts: None.
Peanuts: None.
Almonds: None.
Walnuts: None.
Pecans: None.
Cashews: None.
Pistachios: None.
Coconut: None.
Dairy: Yes — butter.
Eggs: None.
Gluten: Naturally gluten-free, assuming all packaged seasonings are gluten-free.
Soy: None intentionally included.
Mustard: None.
Garlic: Yes.
Dairy-Free Version
Replace the butter with a good-quality dairy-free butter alternative or use olive oil with garlic and herbs.
Nut-Free Version
The recipe is naturally nut-free. Always check packaged butter or seasoning labels if preparing it for someone with a severe allergy.
Tips for Perfect Picanha
Keep the fat cap. It is one of the defining characteristics of picanha and provides incredible flavor.
Don’t cut deeply into the fat cap when scoring.
Avoid constantly flipping the steak. Give it enough time to develop a good crust.
Use a thermometer rather than relying only on cooking time.
Let the meat rest before slicing.
Always slice against the grain for the most tender bite.
If flare-ups become intense, immediately move the meat to the indirect side.
Fresh garlic is best added through the butter toward the end rather than burning it directly over the flames.
Serving Suggestions
Serve the picanha with:
Grilled asparagus
Roasted broccoli
Garlic green beans
Chimichurri
Fresh garden salad
Grilled vegetables
Cauliflower mash
Roasted potatoes
Brazilian-style rice and beans
Fresh tomato salsa
For a low-carb meal, pair it with grilled asparagus, broccoli, cauliflower mash, or a leafy green salad.
Frequently Asked Questions
Q: What is picanha?
Picanha is a popular Brazilian beef cut known for its thick fat cap and rich beef flavor. In some markets it may be labeled as top sirloin cap, rump cap, or coulotte, although cuts can vary.
Q: Should I remove the fat cap?
No. The fat cap is an important part of picanha. If it is excessively thick, trim it down rather than removing it completely.
Q: Should I score the fat cap?
Yes. Light crosshatch scoring helps seasonings penetrate the surface and allows the fat to render more evenly. Don’t cut into the meat.
Q: What is the best doneness for picanha?
Medium-rare to medium is commonly preferred because it keeps the beef juicy while allowing the fat to render nicely.
Q: Can I cook picanha directly over high heat?
You can sear it over high heat, but using an indirect zone afterward gives you better control and helps prevent the outside from burning before the center reaches the desired temperature.
Q: Can I cook picanha as steaks instead of a whole roast?
Yes. Cut the picanha into thick steaks, season them, and grill over high heat until they reach your preferred internal temperature.
Q: How long should I grill picanha?
Cooking time varies according to thickness, grill temperature, and desired doneness. A thermometer is much more reliable than a fixed time.
Q: Can I marinate picanha overnight?
Yes, but it doesn’t require a long marinade. Salt and a simple seasoning rub are often enough because picanha already has excellent flavor.
Q: Can I prepare the garlic butter ahead of time?
Yes. Refrigerate it in an airtight container for up to several days. Bring it toward room temperature before serving.
Q: Can I make this recipe in an oven?
Yes. Sear the picanha in a very hot oven-safe skillet, then finish it in a 400°F (205°C) oven until the desired internal temperature is reached.
Q: Is picanha keto-friendly?
Yes. The beef itself is very low in carbohydrates, and this garlic butter version contains very little carbohydrate. Choose low-carb side dishes to keep the complete meal keto-friendly.
Q: Is this recipe diabetic-friendly?
The picanha itself is very low in carbohydrates, so it can fit into a diabetes-conscious meal. The main consideration is the side dishes and sauces served with it. Pairing it with non-starchy vegetables can keep the overall meal lower in carbohydrates.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Grilled Cheese with Spinach & Tomato - August 27, 2026
- Grilled Chicken Salad - August 27, 2026
- Fresh Crunchy Cucumber & Cabbage Salad - August 27, 2026
