Picanha with Green Herb Butter
Brazil's most iconic beef cut meets a luscious garlic-herb compound butter — thick-cut steaks grilled over blazing heat and finished tableside with a melting round of green butter. Effortlessly impressive and deeply satisfying.
🛒 Ingredients
6 servings
- 1 picanha (approx. 2.2 lb / 1 kg), fat cap on
- 250 g (1 cup) salted butter, softened
- 100 g (3.5 oz) garlic cloves, peeled
- 1 bunch fresh flat-leaf parsley
- 1 bunch fresh chives
- Fine salt to taste
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Directions
- 1
Blitz the parsley, chives and garlic in a food processor until finely chopped and combined into a green paste.
- 2
Add the softened butter and blend again until completely smooth and evenly green.
- 3
Shape the herb butter into a log using plastic wrap and freeze for 15 minutes to firm up.
- 4
Slice the picanha into steaks about 3 cm (1¼ in) thick, keeping the fat cap intact. Season both sides generously with salt.
- 5
Heat a grill or griddle until screaming hot. Cook each steak for 3 minutes 30 seconds per side for medium-rare.
- 6
Remove the herb butter from the freezer and cut into 1 cm rounds.
- 7
Arrange the grilled steaks on a warm plate, place a round of herb butter on each one immediately and serve at once.
💡 Chef's Tip
Always grill with the fat cap on — it self-bastes the meat and adds irreplaceable flavour. The herb butter log keeps in the freezer for up to 2 weeks; just slice off what you need.
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