Who doesn't love a juicy, well-seasoned picanha, right? Learn how to make a delicious, juicy and easy Picanha in a Pan with Butter and Garlic! A quick recipe that will leave everyone asking for more.
And if it is prepared in a frying pan with butter and garlic, the flavor becomes even more irresistible! This recipe is quick, practical and will make your meal even more special. Get ready for an explosion of flavors!
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Tips for the Perfect Pan-Fried Picanha with Butter and Garlic:
Perfect searing 🍖: The key to a juicy picanha is to sear the meat well at the beginning, ensuring a golden crust on the outside and keeping the inside tender.
Butter and garlic at the end 🧄: Don't add the garlic too early to avoid it burning. Add at the end, when the meat is practically ready, so that the garlic flavor mixes with the butter.
Resting the meat 🕒: Do not cut the picanha immediately after removing it from the pan. Let it rest for 2 to 3 minutes so that the meat juices redistribute, making it juicier.