Grilled Picanha with Garlic Butter

Experience steakhouse perfection at home with this Grilled Picanha! This Brazilian-style cut is flame-seared to create a beautifully crispy fat cap while keeping the beef tender and juicy. A final drizzle of rich, garlicky butter adds an irresistible depth of flavor, making each bite a bold, buttery delight. Whether you're firing up the grill for a weekend cookout or a special occasion, this recipe is simple, foolproof, and packed with flavor. Serve it with chimichurri or roasted veggies for the ultimate meal!

Ingredients:

• 2-3 lb Wagyu Picanha roast 
• 2 tbsp coarse salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika (optional)
• 4 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped

Instructions:

1. Prep the Picanha: Slice the Picanha into 2-inch thick steaks, keeping the fat cap attached. Generously season with coarse salt, black pepper, and smoked paprika.
2. Preheat the Grill: Heat a charcoal or gas grill to medium-high heat (about 400°F).
3. Grill: Place the steaks fat-side down first and sear for 5-7 minutes until the fat is crispy. Flip and cook for another 3-5 minutes per side until the internal temp reaches 130°F for medium-rare.
4. Make Garlic Butter: While the steaks rest, mix melted butter with minced garlic and fresh parsley.
5. Serve: Slice against the grain, drizzle with garlic butter, and enjoy with chimichurri or grilled veggies!

Enjoy your grilled Wagyu or Black Angus Picanha seared to perfection with crispy fat, juicy beef, and a rich garlic butter drizzle. A bold, flavorful steakhouse experience at home!