Ingredients
For the Steak
2 pounds Picanha Steaks Substitute with sirloin, ribeye, or New York strip if unavailable.
2 tablespoons Olive Oil Helps enhance flavor and aids in achieving that perfect sear.
1 tablespoon Coarse Sea Salt Vital for seasoning; draws out moisture while intensifying flavor.
1 teaspoon Black Pepper Adds a mild heat; can be adjusted according to your heat preference.
1 teaspoon Smoked Paprika Optional; introduces an extra layer of smokiness.
For the Garlic Butter Sauce
1 stick Unsalted Butter Provides a rich, creamy base.
4 cloves Garlic Minced; key component for delicious flavor.
2 tablespoons Lemon Juice Brightens the richness of the sauce.
1/4 cup Fresh Parsley Chopped; can substitute with herbs like cilantro or thyme.
1/2 teaspoon Red Pepper Flakes Optional; adjust based on heat tolerance
Step-by-Step Instructions
Remove the picanha steaks from the refrigerator 30 minutes before cooking. Preheat your grill or skillet over high heat.
Drizzle olive oil over the steaks and season with sea salt, black pepper, and smoked paprika. Rub the seasoning into the meat.
For grilling, cook each side for about 3-4 minutes over high heat. For a skillet, sear for the same time on high heat.
In a small pan, melt unsalted butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
Stir in lemon juice, parsley, and red pepper flakes, allowing the mixture to bubble gently.
Let the steaks rest for 5 minutes after cooking, then drizzle the garlic butter sauce over the steaks and serve immediately
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