If you’re looking for big beefy flavor this Traeger Grilled Picanha Steak with Herby Garlic Butter is bound to deliver. Picanha steaks are very popular in Brazil and come from the rump cap of a cow. While it’s unlikely to find this particular cut in US stores, you’ll more easily find the Top Sirloin Cap. While these are technically different cuts, they are from the same area on the cow and have similar characteristic such as a fat cap and little marbling. You may be able to specific find Picanha steak cut at a local butcher. Which ever you grab for this recipe, you’ll be pleased with each tender and juicy bite and have a new way of grilling steaks for your dinner guests.
The grocery list.
- 1 (3-4 lb) Top Sirloin Cap — Ask your local butcher for Pichana steaks or Top Sirloin Cap and cut into the steaks.
- 2 tablespoons olive oil — Olive oil adds flavor and nutrients to any recipe!
- 1 tablespoon kosher salt — Kosher salt is the way to go, if you are using table salt reduce to 2 teaspoons.
- 2 teaspoons black pepper — Simple black pepper for just a little bit of spice and warmth on the pallet.
Herby Garlic Butter
- 4 tablespoons salted butter, room temperature — Room temperature is a MUST to make this butter, if you melt the butter you will not be able to achieve the whipped consistency.
- 5-7 cloves smoked (or roasted) garlic — I keep a stash of smoked garlic cloves in the freezer for times like these!
- 2 tablespoons flat leaf parsley, minced — Fresh is best! What a difference FRESH herbs make to the final flavor.
- 1/2 teaspoon flaky salt — Different than kosher salt, this flaky salt is best used as a finisher. You’ll get pops of salt and texture crunches as you bite into your steak.
Rest the meat before grilling.
First things first, it’s always best to rest your meat on the counter for at least 30 minutes before cooking / grilling. It feels like an extra step but let’s be honest, by the time we actually get to our task of cooking, likely 30 minutes have flown by chasing the kids around or getting side-tracked by switching the laundry or answering that last email. Amiright?? Resting the meat on the counter will make certain the proteins don’t seize up by going from cold to hot. In short, it ensures a more even cook.
Score, slice and skewer.
Scoring into the fat cap not only allows heat into the lower end of the cap aiding in the rendering the fat but it also allows for the salt and pepper to get into the crevices and season more of the meat.
Grill it hot and turn it often.
In total, it’ll take about 20-25 minutes to get the perfect cook on these steaks. When it comes to grilling, we rarely go by time. The time it may take for my steaks is specific to the size and thickness of the ones on my grill. We always want to grill to temperature whenever possible. It ensures we get the absolute best bite! For steak, I prefer to cook to 135°F, medium rare. Once the steaks reach this temperature, I’ll remove them from the grill and allow them to rest. Typically, in the rest the steaks will continue to climb in temperature another 5° or so. For these steaks, you’ll be grilling on a high heat and turning the skewer every 5-7 minutes until it reaches your desired temperature doneness.
Rest the meat before slicing.
Man, the meat rests more in one session than most of us do throughout the day! A nap before the cook and a nap after, what I’d give for that many naps! Resting your meat after the cook is particularly important because it allows all those yummy juices to settle back into the meat. If you cut into this steak straight off the grill, the juices will pour out, leaving you with a tough, dry piece of steak. When you put in the effort to follow the steps of the recipe only to rush into the first cut, you toss all your hard work out the window. If you find that five minutes just unbearable with the perfectly grilled piece of steak looking up at you, take a long walk to the mailbox, load the dishwasher, help your kid with a math problem, refill the ice tray in the freezer, etc. There are always five minute projects laying around to occupy your time!
The garlic butter.
Using room temperature, salted butter is the best way to achieve the smooth consistency. This garlic butter coming together with a quick stir and is PACKED with flavor. Once you make this and see how easy it is, you’ll have cloves of roasted or smoked garlic in the freezer for on-demand compound butter remakes. Since the steak is so simply seasoned, this butter brings ALL the flavor!
Looking for more Traeger Grill recipes?
Here are a few to try:
Lastly, if you make this Traeger Grilled Picanha Steak with Herby Garlic Butter recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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- 1 (3-4 lb) Top Sirloin Cap
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
Herby Garlic Butter
- 4 tablespoons salted butter, room temperature
- 5-7 cloves smoked (or roasted) garlic
- 2 tablespoons flat leaf parsley, minced
- 1/2 teaspoon flaky salt
- Preheat the Traeger Grill to 450-500°F.
- Score the fat of the top sirloin cap in a cross pattern.
- Slice the sirloin cap into thirds on the long edge to create three steak cuts. Fold the edges of the steak, fat -side out, to create a horseshoe and skewer the steaks. Drizzle with olive oil and season with salt and pepper. Work the seasonings into the cross cuts of the fat.
- Place the skewer directly on the grill grates. Grill, flipping every 5-7 minutes throughout the cook until the internal temperature reaches 135°F. Remove from the grill and rest for 5 minutes.
- While the steaks are resting, make the Herby Garlic Butter. In a medium bowl combine the room temperature butter, roasted garlic, parsley and salt. Mash and mix until fully combined and smooth.
- Serve the steak with a dollop of herby garlic butter on top.
**I keep smoked garlic in my freezer for use in multiple recipes. If you need to smoke/roast the garlic, cut the top off a whole bulb. Drizzle the garlic pulp with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Smoke on the Traeger at 225°F for 45 minutes or until golden and soft.
Nutrition Information: Serves 6 / 470 cals / 23 F / 0C / 64P