Picanha topped with a compound butter

Picanha (pronounced pee-kaa-nyuh) is something that is as common in South America, and in particular Brazil, as a NY Strip is here. Maybe even more so, but in the States, nobody sells it. Well, nobody pre-packages it and places it in the meat case. It’s just a piece of sirloin so every meat cutter in the country has access to it. Thus we have to plan a little ahead and special order it. The picanha is also known as the top sirloin cap, rump cover,  or culotte. Technically speaking, it’s the biceps femoris and the fat cap. Don’t forget the fat cap! We as Americans are inclined to trim the fat cap. Don’t do it. More on that in a minute. Let’s get started.

Fire Roasted Picahna with Compound Butter Ingredients:

2 sticks salted butter
1/4 tsp fresh ground nutmeg
2 tbsp chili powder
1/2 tsp fresh ground cinnamon
1.5 tbsp granulated garlic
6 Picaha steaks, 12-16 oz each
Salt to taste
Your favorite steak rub

You will also need some sort of long skewer. I used these kabob skewers for this cook. 

We begin by making the compound butter because we will want it to firm up in the fridge for a little while. Melt the two sticks of butter in the microwave. We aren’t looking to turn the butter into liquid. Just soften it up so it will be easier to mix in some seasoning. Or leave the butter out for a a couple of hours like I did here:

Ingredients for compound butter
In short order, I will turn these common pantry and fridge items into a steak topper. What’s your super power?

Mix everything but the steaks, salt and steak rub in the bowl and blend it through:

Blending compound butter
Mmmmmmmm compound butter!

Using a rubber spatula, push the butter onto a piece of wax paper or plastic wrap and roll up like a giant Tootsie Roll:

Compound butter on wax paper
Mmmmmmm brown colored butter. Uhhh…. Trust me, it’s delicious
Compound butter rolling up like a giant piece of candy
Roll it like a giant piece of candy
Compound butter rolling up like a giant piece of candy
Let me see your Tootsie Roll!!

Place the compound butter back in the fridge for an hour or two and now let’s get to the picanha. The butcher precut these steaks to pretty standard portions, but they can certainly be sliced thicker. I did a criss cross pattern cut into the fat on each one:

Carving a criss cross patter in the fat cap of a picanha steak
Adding some extra surface area which means more flavor!

Here is a close up of that:

Carving a criss cross patter in the fat cap of a picanha steak
Whomever designed those aprons placed the logo at the perfect height!

The fat doesn’t look all that thick, but it puffs up nicely. More on that later:

Picanha ready to season
This one is ready for seasoning

Hit it with some salt:

Seasoning picanha steaks
Make sure to get the salt into the sides too, particularly the grooves carved into the fat

Then the steak rub:

Seasoning picanha steaks
Again, make sure to get it into the sides and the grooves in the fat

For this rub I used the DB180 General Purpose Rub. I LOVE it on steaks. I can’t wait to try it on other proteins.

Next up I bent each of the picanha steaks into what looks like the letter C and skewered them:

Holding a met skewer
This is what I look like when my mind kicks over to Inner-12-Year-Old-Mode

And when you have big chunks of meat on some sword looking skewers, you are obligated to do at least one of these poses:

Fencing with a meat skewer
“Come at me bro, and you’ll get the business end of this meat saber!”
Holding two skewers full of picanha steak
I challenge thee to a duel. You can use one of my meat swords!

Now let’s spark up the grill. I went with my Hooray Grill which is a Santa Maria Style cooker. That means it has a big open fire box with a grill grate that I can raise and lower. It also makes some MEAN s’mores. I can’t rave about this grill enough. Soooooo over engineered and an absolute marvel of craftsmanship. Did I mention it is entirely made in the U.S.A.?

How I usually set up the Hooray is by making a “box” out of oak firewood and set a lit charcoal chimney in the middle:

A smoking charcoal chimney
This is such a wonderful way to cook outside, over wood and coals

Then I dumped the hot coals in the middle. As the coals burn, they cause the wood to smolder, giving a constant dose of that wonderful smoke:

Dumping red hot charcoal
Don’t forget the slo-mo video for the Gram!

Then I took the middle grill grate out and placed my skewers onto the grill grate rack a foot or so above the coals:

Skewers of picanha going over the coals
Now we’re talkin’, er, cookin’!

It didn’t take long for my picanha to brown up, particularly along the edge of the fat, so I flipped them over:

Picanha roasting over open fire
Roasting on an open fire…. Picanha, not chestnuts

Once we get some browning on both sides, we are looking at a nice rare:

Picanha measuring 124F
Time to feast!

I can’t recommend a good probe thermometer enough. It made me a MUCH better griller. Instead of guessing, I know when the food is done. No more apologizing for over cooking or apologizing AND having to take the meat back out to the grill to finish up. My go to is the Thermapen. They aren’t cheap, but the peace of mind is worth it. Not to mention, the first one I got 10 years ago is still going strong. I know, it’s odd to hear about products that are built to last these days. 

While the steaks rest for about 5 minutes, go grab that compound butter and cut a slice off to top each steak:

Picanha topped with a compound butter
As that butter melts, it releases the flavors inside all over the steak

And here is the steak we carved a slice off of to do a taste test:

Rare picanha steak
This one was the rarest of the bunch.

Yeah, it was good. And I mean REALLY good. 

And here it is sliced so we get a bit of fat with each bite:

Much sliced Picanha
How many of these would you eat?

But what about that fat?

A bit of picanha
Can you handle all that fat?

For some, that it too much fat. Some of the crew (me) ate the steak with the ribbon of fat at the end, and others used the fat as a handle, bit off the meat and discarded the fat. Do whatever you want. I would suggest leaving the cap on during prep and cooking though as it does baste the meat a little. 

Skewers of fire roasted picanha
Makes for a pretty cool presentation, no?

I have to say, that this was an inexpensive way to feed a crowd some absolutely amazing steak. Because it was indeed that. The only thing I would change is that I would’ve held the skewers over the coals fat side down for a minute or two to crisp up that fat more. I had meant to do that, but completely forgot. Other than that, the only downside to this dish is having to special order the picanha. BUT, if we all start special ordering picanha, meat departments across the country would start carrying it in the meat case. We can do this! 

If you have any questions or comments, feel free to leave them below or send me an email.

Fire Roasted Picanha with Compound Butter
Author: 
Recipe type: Entree
Cuisine: Steak
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Picanha steaks, simply seasoned and roasted over a bed of hot coals and smoke wood, then topped with a compound butter
Ingredients
  • 2 sticks salted butter
  • ¼ tsp fresh ground nutmeg
  • 2 tbsp chili powder
  • ½ tsp fresh ground cinnamon
  • 1.5 tbsp granulated garlic
  • 6 Picaha steaks, 12-16 oz each
  • Salt to taste
  • Your favorite steak rub
  • You will also need some long skewers
Instructions
  1. Mix softened butter with ground nutmeg, chili powder, cinnamon, and garlic
  2. Spoon the compound butter over a sheet of wax paper or plastic wrap and wrap tightly
  3. Place the butter in the fridge to harden
  4. Cut a criss cross pattern in the fat on the outer edge of the picanha
  5. Season with salt and the steak rub, making sure to not just hit the top and bottom but the sides and get into those slits in the fat cap
  6. Form the picanha into a C, with the fat cap on the outside, and skewer
  7. Place over a medium fire and roast until the fat begins to brown
  8. Flip over and roast the other side
  9. Once the picanha steaks are roasted on both sides, brown the fat over the fire but tilting the skewers 90 degrees and holding the fat caps over the coals for a couple minutes
  10. When the fat along the outside crisps up, remove from the heat, let rest for 5 minutes and serve with a pat of the compound butter on each steak
 

 

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V - #GrillPorn abounds here. All meat, all the time!
Oh my wow! There is so much perfection right there! 😲✔️👍😎 . Video shot by the insanely talented @carlaocarvalho77 …… https://t.co/uKHWyunSxp - 4 years ago
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