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grilled picanha topped with garlic butter held next to a fire pit
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5 from 1 vote

Grilled Garlic Butter Picanha

This Grilled Garlic Butter Picanha is perfect for a backyard dinner! It's made with golden-brown picanha steaks and spicy garlic butter. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf



  • 1-2 Whole Picanha fat cap on
  • 2-3 tbsp Kosher Salt

Garlic Butter:

  • ½ cup Butter unsalted
  • 2 tbsp Minced Garlic
  • 2 tbsp Chopped Parsley
  • 1 tsp Hot Sauce


  • Begin by creating a medium heat fire (around 325F) for direct grilling.
  • Add your whole picanhas to the grill fat cap down to slowly roast in order to melt the fat. Cook for about 7-8 minutes until the fat is golden brown and halfway rendered. Once rendered, flip the picanha over and sear off the meat side for 1-2 minutes. Pull the steaks off and place on a cutting board.
  • Next, slice your steaks into 2.5-3” steak making sure to slice WITH the grain. You should get 3-4 decent sized steaks from one picanha. Then, generously season your steaks with kosher salt and heat your grill back up to a medium high heat (around 350F).
  • Add your steaks to the grill to cook for 3-3.5 minutes per side or until they are 120F internal. As the steaks are cooking, add a basting skillet with your butter and minced garlic. Once the butter has melted and is bubbling, add the chopped parsley and hot sauce. After the first flip off your steaks, begin lightly basting with the Garlic Butter on the outside. When the steaks are done, pull them off and let them rest for 10 minutes.
  • Slice you steaks up, serve with any leftover Garlic Butter and enjoy!



Calories: 328kcal | Carbohydrates: 1g | Protein: 12g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 3728mg | Potassium: 188mg | Fiber: 1g | Sugar: 1g | Vitamin A: 888IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg