Ingredients
Scale
- For the Steak:
- 4 picanha steaks (or sirloin/ribeye), about 1-inch thick
- 2 tablespoons olive oil
- 1 teaspoon salt (preferably coarse sea salt)
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika (optional for added smokiness)
- For the Garlic Butter Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon lemon juice
- 1 teaspoon fresh parsley, chopped
- ½ teaspoon red pepper flakes (optional for a spicy kick)
Instructions
- Step 1: Prepare the Steak
Remove steaks from the fridge 30 minutes before cooking to reach room temperature. Pat dry, then rub with olive oil, salt, black pepper, and paprika. - Step 2: Cook the Steak
Grill: Preheat grill to 450–500°F. Grill steaks for 4–5 minutes per side for medium-rare. Let rest 5–10 minutes.
Stovetop: Heat cast iron skillet on high. Add olive oil and sear steaks for 3–4 minutes per side. Sear fat cap if applicable. - Step 3: Make Garlic Butter Sauce
Melt butter in a saucepan. Add garlic and sauté for 1–2 minutes. Stir in lemon juice, parsley, and red pepper flakes. - Step 4: Serve and Enjoy
Drizzle garlic butter sauce over steaks. Garnish with extra parsley. Serve with rice, grilled vegetables, or pão de queijo.
Notes
- Picanha is traditional in Brazilian steakhouses, but sirloin or ribeye work great.
- Letting the steak rest ensures juiciness.
- Use a meat thermometer to hit your preferred doneness.
- Pair with chimichurri for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Dinner
- Method: Grill or Stovetop
- Cuisine: Brazilian