Picanha is proof that steak doesn’t need tricks.
In Brazil, this cut is king. No marinades. No complicated rubs. Just thick slices of beef with a generous fat cap, seasoned simply, cooked hot, and sliced the right way. The flavor comes from the meat itself — beefy, juicy, and rich — with garlic butter and chimichurri playing backup instead of stealing the spotlight.
This is steak for people who actually like steak.
What it tastes like
Deep beef flavor, crisp-rendered fat, juicy interior, and just enough garlic, herbs, and acidity to keep every bite exciting without masking the meat.
Brazilian Picanha – Garlic Butter Steak with Farofa and Chimichurri
Photo by
Nicks Cooking Club