Grilled Picanha with Garlic Herb Butter
If you’ve never grilled Picanha before, you’re in for a treat. Known for its rich flavor and signature fat cap, Riverbend Cattle Company Picanha delivers an incredibly juicy, steakhouse-quality experience right from your grill. Finished with a simple garlic herb butter, this recipe highlights everything people love about this Brazilian-inspired cut.
Ingredients
- 2–3 lb Riverbend Cattle Company Picanha
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 tsp garlic powder
Garlic Herb Butter
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh rosemary, finely chopped
- Pinch of salt
Instructions
- Prepare the Picanha: Pat the Riverbend Cattle Company Picanha dry with paper towels. Score the fat cap lightly in a crosshatch pattern without cutting into the meat.
- Season: Rub with olive oil and season generously with kosher salt, pepper, and garlic powder.
- Preheat the grill: Heat your grill to medium-high heat (about 450°F). Create a two-zone fire with direct and indirect heat if possible.
- Grill fat-side down first: Place the picanha fat-side down over direct heat for 4–5 minutes until the fat begins to crisp and render.
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Continue grilling: Flip and grill another 4–5 minutes per side. Move to indirect heat if needed until internal temperature reaches:
- 125°F for medium-rare
- 135°F for medium
- Make garlic herb butter: Combine softened butter, garlic, parsley, rosemary, and salt in a small bowl.
- Rest and slice: Rest the picanha for 10 minutes. Slice against the grain into thin strips and top with garlic herb butter before serving.
Serve with grilled vegetables, chimichurri, roasted potatoes, or a crisp salad for a complete summer meal.
