I recall so well the very first time that I ever enjoyed picanha at my buddy's suburban summertime barbecue. The São Paulo inhabitant grilled the steak over smoldering coals, fat was dripping like gold jewels. The flesh was so wet and tender that it was an ode to the glory of simplicity. When I've asked for the recipe, he just laughed and said, "It's just fire, salt, and patience." I've experimented with this many times. The trick? Reverse sear for the butterly core and garlicky herb butter that melts everywhere.
Inspired by the vibrant flavors of Brazilian churrasco, this picanha recipe brings the sizzle of a steakhouse to your backyard grill. With a crispy fat cap, rosy interior, and garlicky herb butter, it’s a carnivore’s dream come true.
Score the fat cap in a crosshatch pattern with a sharp knife, cutting just deep enough to render the fat without touching the meat. Pat the steak dry with paper towels. In a small bowl, mix salt and pepper, then rub generously over the entire steak. Let it sit at room temperature for 15 minutes while you preheat the grill.
Chef's Tip: Use a boning knife for scoring—its flexibility glides through the fat smoothly.
Set up a two-zone grill. On the indirect side, maintain 225°F using hardwood charcoal or a smoker box with oak chips. Place the picanha fat-side up on the cool side, close the lid, and smoke until the internal temperature reaches 110°F (about 25–30 mins).
Chef's Tip: Place a drip pan under the grill grates to catch rendering fat and prevent flare-ups.
While the steak cooks, combine softened butter, minced garlic, rosemary, thyme, and lemon zest in a bowl. Mix until smooth, then chill until serving.
Chef's Tip: Roll the butter into a log using parchment paper for easy slicing later.
Move the picanha directly over the high-heat zone (450°F). Sear fat-side down first for 3–4 minutes until deeply caramelized, then flip and sear the other side for 2–3 minutes. Internal temp should reach 130°F for medium-rare.
Chef's Tip: Press gently with tongs to ensure even contact with the grill grates.
Transfer the steak to a cutting board, tent with foil, and rest for 10 minutes. Slice thinly against the grain, angling your knife to preserve the fat cap on each piece.
Chef's Tip: Use a long, sharp carving knife for clean slices.
Top each slice with a pat of chilled herb butter and let it melt into the meat. Serve with grilled vegetables or crispy potatoes.
Chef's Tip: Add flaky sea salt on top for a finishing crunch.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.