Butter-Basted Brazilian Picanha Roast
A show-stopping Brazilian picanha slow-roasted in the oven with a rich, golden butter crust and tender potato rounds that soak up every drop of flavor. Simple ingredients, impressive results — this is weeknight luxury done right.
🛒 Ingredients
5 servings
- 1 picanha roast with fat cap (2.2–2.6 lbs / 1–1.2 kg)
- 1 cup (250 g) unsalted butter, cut into pieces
- Coarse sea salt, to taste
- 3 large potatoes
- Freshly ground black pepper
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Take the picanha out of the fridge 30 minutes before cooking. Rub coarse salt generously over the entire surface, then pat off the excess — you want a light crust, not a salt block.
- 2
Set the roast fat side up in a baking dish. Use a knife to make several deep vertical slits across the meat so the butter can melt right into it.
- 3
Press butter pieces all over the roast and into the slits. Place in a very hot oven (425 °F / 220 °C) and roast uncovered.
- 4
Parboil the potatoes in salted water for 15 minutes, drain, and slice into thick rounds. Halfway through the roasting time, arrange them around the meat so they caramelize in the buttery drippings.
- 5
Roast for about 1 hour total, basting the meat with the pan juices every 20 minutes. Rest for 10 minutes tented with foil before slicing against the grain.
- 6
Serve with white rice and farofa for a classic Brazilian spread, or alongside a crisp green salad.
💡 Chef's Tip
For a deep golden crust, switch to broil for the final 5 minutes. Use a meat thermometer for precision: 130 °F (54 °C) for medium-rare, 145 °F (63 °C) for medium — don't go beyond or the picanha loses its signature tenderness.
Similar Recipes
Same category — Meats
🍽️ Complete your meal
More ideas to accompany this dish
