Cowboy Butter Picanha

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If you’re craving a show-stopping steak experience packed with rich flavor, you’ve got to try this Grilled Cowboy Butter Picanha.

The picanha cut—also known as the top sirloin cap—is famous for its thick layer of fat, which melts into the meat as it cooks to create unbelievable tenderness and flavor.

To kick things up a notch, we’re finishing it off with a zesty Cowboy Butter that’ll leave your taste buds doing a happy dance.

What Is Picanha?

Picanha hails from Brazilian steakhouses, where it’s often skewered, seasoned simply with salt, and roasted over open flames. This cut sits on top of the sirloin, crowned with a beautiful fat cap. Unlike other steaks that can dry out quickly, picanha’s fat layer helps keep the meat juicy and extra flavorful.

Why Make Cowboy Butter Picanha?

  • Flavor Explosion: The robust beefiness of picanha meets a tangy, buttery sauce.

  • Perfect for Grilling: The generous fat cap is ideal for slow cooking over indirect heat, then searing to finish.

  • Easy Elegance: Simple ingredients, impressive presentation—great for a special dinner or a weekend BBQ.

Ingredients

For the Picanha (~3.25 lb prime-grade cut):

  • 4-5 oz Stubbs Black Pepper & Smoke Rub (60/40 Pepper/Salt)

For the Cowboy Butter:

  • 1 cup (=2 sticks) unsalted butter, melted or very soft

  • 1 Tbsp Dukes Brown Sugar Bourbon Mustard (or Dijon)

  • 1 Tbsp Dry Chives

  • 2 tsp Thyme

  • 1 Tbsp Minced Garlic

  • 1 Tbsp Lemon Juice

  • 1 tsp Smoked Paprika

  • 1/2 tsp Salt

  • 1 Tbsp Black Pepper

  • 1/8 tsp Cayenne Pepper

  • 1/8 tsp Red Pepper Flakes

  • 1 Tbsp Fresh Fine Chopped Green Onion

  • 1 Tbsp Fresh Fine Chopped Parsley

Instructions

Cowboy Butter Magic

  1. Melt the Butter: In a small saucepan melt or soften the butter on simmering low heat.

  2. Mix It Up: Add all ingredients while stirring

  3. Keep Cowboy Butter simmering for 10 minutes

Picanha

  1. Prep the Meat

    • Pat the Picanha dry with paper towels.

    • Trim any silver skin and excessively thick and/or hard areas of the fat cap, but leave the main layer of fat intact for flavor.

    • Lightly score the fat cap in a crosshatch pattern—just enough to help the seasoning penetrate, but avoid cutting into the meat.

  2. Season

    • Coat the entire Picanha with the seasoning thoroughly, making sure to get into the crevices of the scored fat cap.

  3. Set Up the Grill

    • Preheat your wood/charcoal grill to about 275–300°F for indirect cooking.

    • If you’re using charcoal, bank the coals on one side for indirect heating. 

  4. Cook Indirect

    • Place the Picanha fat-cap down on the cooler side of the grill. We want the fat cap down to protect the meat from the heat. 

    • Close the lid and cook until the internal temperature reaches about 120°F (48.8 C) (rare to medium-rare range), which usually takes 45–60 minutes, depending on grill heat and meat size.

    • Start slowly raising the temperature of your pit to about 400°F (204.4 C) by opening the vents a little at a time.

  5. Sear to Finish

    • At and internal temperature around 120°F (48.8 C), move the Picanha over direct heat and sear for

    • Sear for about 2–3 minutes on each side, or until you have a beautiful crust. (130°F is a good target for medium-rare).

    • Fat dripping will tend to make the fire get a little big. You want to aim for the flames to just barely kiss the meat. Close the lid to keep the flames down.

    • Flip the Picanha every 60 seconds or so.

  6. Rest & Slice

    • Transfer the Picanha to a cutting board and loosely tent with foil.

    • Let it rest for at least 20 minutes to retain its juices.

    • Slice against the grain into small slices—Picanha is most tender when sliced properly.

    • Dunk each slice into the Cowboy Butter

    • Enjoy!

Equipment/Tools

Tips & Tricks

  • Respect the Fat Cap: Keep it mostly intact; it’ll render beautifully.

  • Temperature Matters: An instant-read thermometer is your best friend—avoid overcooking for the juiciest bites.

  • Rest is Key: Don’t rush this step. Resting the steak reabsorbs the juices, making every slice more tender.

  • Bring the Heat at the End: The magic happens in the final sear. Keep an eye on it so you don’t burn the fat.

  • Remember to observe and remember which way the grain is running. You’ll want to slice against the grain (90 degrees)

Conclusion

If you’re looking for a hearty, flavor-packed steak that practically melts in your mouth, a Cowboy Butter Picanha is the way to go. The beautiful marbling and fat cap of Picanha combined with that zesty, buttery sauce create an unforgettable grilling experience that’ll have everyone asking for the recipe.