This Grilled Garlic Butter Picanha is a bold and buttery Brazilian-style steak recipe perfect for backyard grilling. Made with whole picanha cuts seared over live fire and basted with spicy garlic butter, this dish offers a mouthwatering crust and juicy interior. It’s fast (ready in 20 minutes), rich in flavor, and a real show-stopper for meat lovers and outdoor cooking enthusiasts alike.

Full Recipe: 

Ingredients

For the Steak:

• 1–2 whole picanhas (fat cap on)

• 2–3 tablespoons kosher salt

For the Garlic Butter:

• 1/2 cup unsalted butter

• 2 tablespoons minced garlic

• 2 tablespoons chopped parsley

• 1 teaspoon hot sauce

Directions

1. Initial grill prep: Set up a medium heat fire (around 325°F) for direct grilling.

2. Sear whole picanha: Place picanha fat-side down on the grill and cook for 7–8 minutes until fat is golden and partially rendered. Flip and sear the meat side for 1–2 minutes. Remove and set on a cutting board.

3. Slice steaks: Cut the picanha into 2.5–3-inch thick steaks with the grain. Season generously with kosher salt.

4. Garlic butter: While steaks cook, melt butter in a basting skillet on the grill. Add garlic and cook until bubbling, then stir in parsley and hot sauce.

5. Grill sliced steaks: Increase grill heat to 350°F. Cook steaks 3–3.5 minutes per side. After the first flip, baste with garlic butter.

6. Rest and serve: Remove steaks when internal temp reaches 120°F. Rest for 10 minutes, slice, and serve with extra garlic butter.

Nutrients (Per serving, approx.)

• Calories: 328

• Protein: 12g

• Fat: 31g

• Saturated Fat: 18g

• Cholesterol: 95mg

• Sodium: 3728mg

• Carbohydrates: 1g

• Fiber: 1g

• Sugar: 1g

• Vitamin A: 888 IU

• Vitamin C: 5mg

• Iron: 1mg

• Calcium: 23mg

• Potassium: 188mg

The Star of Brazilian Barbecue

In Brazil, picanha reigns supreme at any churrascaria, where it’s often skewered and slow-cooked over open flame until it reaches smoky, juicy perfection. What makes this cut so special is its generous fat cap, which self-bastes the meat during cooking and imparts unbeatable flavor and moisture. While it’s still gaining traction in North American butcher shops, picanha has long been celebrated in South America for its versatility, tenderness, and bold beef flavor.

This recipe takes inspiration from those traditional preparations but adapts the method for direct backyard grilling. Instead of skewering, the picanha is first grilled whole, then sliced and returned to the heat, allowing for maximum caramelization and even cooking. This two-stage grilling method is key to achieving both a crispy crust and an ultra-juicy interior.

Bold Flavor in Every Bite

One of the standout features of this dish is its incredibly simple yet impactful seasoning. Kosher salt, coarse and clean in flavor, draws out the natural umami in the beef. There’s no need for complex marinades or rubs when you start with high-quality meat like picanha—the salt alone enhances the steak’s richness without overpowering it.

The real magic, however, comes from the garlic butter. Melted over the grill in a cast iron pan, the butter is infused with minced garlic until aromatic, then finished with parsley for brightness and hot sauce for a subtle kick. As the picanha steaks grill, they’re basted with this liquid gold, creating layers of flavor that soak into the seared surface. The result is an irresistible blend of garlicky richness, spice, and smoky meatiness.

A Recipe Built for Outdoor Grilling

This recipe shines when prepared over live fire or on a charcoal grill. The flames lick the fat cap, causing it to sizzle and crisp while the interior stays tender and pink. The aroma of beef fat dripping into the fire, the sizzle of garlic butter on the hot grill, and the satisfaction of slicing into perfectly seared meat all make this an experience as much as a meal.

But don’t worry—if a gas grill is what you’ve got, it’ll still work beautifully. The key is achieving a high enough heat to develop that seared crust and having a space for indirect heat if needed for thicker cuts. Even a cast iron skillet on the stovetop or in the oven can yield delicious results, although grilling adds that unmistakable smoky note that takes this dish to another level.

A Showpiece for Gatherings and Special Meals

Grilled Garlic Butter Picanha is more than a weeknight dinner—it’s an experience best shared. Whether you’re hosting a backyard barbecue, celebrating a special occasion, or simply enjoying a weekend cookout with friends, this steak is guaranteed to impress. Its rich flavor, golden seared crust, and dramatic presentation make it a centerpiece-worthy dish.

Because picanha is served sliced, it’s also incredibly sharable. One or two whole picanhas can easily feed a small group, especially when paired with sides like grilled vegetables, rice, chimichurri, or crusty bread. The garlic butter adds a decadent flair that elevates the entire dish, making it suitable even for festive occasions or holidays.

A Protein-Packed, Low-Carb Favorite

For those following a low-carb, keto, or carnivore-style diet, this recipe is a dream come true. With almost no carbohydrates and a generous amount of healthy fats and protein, picanha provides long-lasting satiety and essential nutrients. The garlic butter adds more flavor and fat without extra carbs, making it a perfect fit for high-fat eating styles.

It’s also naturally gluten-free and easily adaptable to paleo diets if you omit the hot sauce or use a compliant brand. While indulgent in richness, the dish can be part of a balanced meal when paired with lighter sides such as grilled zucchini, arugula salad, or roasted cauliflower.

Cooking Tips for Success

Getting the most out of this recipe starts with the cut. Look for a picanha with a good layer of fat on top and firm, deep-red meat. If you’re unsure where to find it, visit a local butcher or Latin American grocery, where it may be labeled as top sirloin cap or coulotte.

When grilling, it’s important to render the fat cap slowly and avoid rushing the process. Start with moderate heat to prevent flare-ups, then finish at a slightly higher temperature for the sliced steaks. Basting the meat after the first flip ensures the garlic butter doesn’t burn too early and sticks beautifully to the hot crust.

Letting the meat rest for at least 10 minutes after cooking is crucial for retaining its juices. This allows the fibers to relax and absorb the flavorful butter even more deeply, leading to an unbelievably tender bite every time.

Why You’ll Want to Make This Again and Again

This recipe delivers in so many ways—it’s fast, flavorful, visually impressive, and deeply satisfying. The pairing of smoky grilled beef and buttery garlic is timeless, but the use of picanha makes it feel new and exciting for those unfamiliar with the cut. It’s also endlessly customizable. You can make the garlic butter your own by adding herbs like rosemary or thyme, swapping in lemon juice, or spiking it with chili flakes for extra heat.

Whether you’re a grilling novice or a seasoned pitmaster, this dish offers the kind of rewarding results that keep you coming back to the recipe again and again. With just a few high-quality ingredients and smart technique, you’ll achieve steakhouse-worthy flavor in your own backyard.

Conclusion

Grilled Garlic Butter Picanha is the ultimate celebration of beef, flame, and flavor. Rooted in Brazilian tradition but adapted for home grilling, it transforms a prized cut of meat into a mouthwatering experience you’ll crave over and over. With its juicy center, crispy seared edges, and decadent garlic butter baste, this recipe proves that sometimes the best meals are the simplest ones.

Perfect for outdoor gatherings, special occasions, or anytime you want to impress without stress, this dish delivers bold taste and unforgettable aroma in just 20 minutes. If you’re a steak lover looking for a new favorite, or someone eager to explore international flavors from your own grill, Grilled Garlic Butter Picanha deserves a spot at the top of your recipe list.