Chad Milam is one of the grilling experts in the Milam family. With three hungry kids to feed, he grills several times a week and is constantly searching for the simplest and most delicious ways to serve a meal that everyone will enjoy. He loves grilling grass-fed picanha for his family of five. It’s incredibly rich and juicy when the fat cap melts into the meat, adding a savory, buttery flavor to every bite.

To simplify things further, Chad often picks up twice-baked potatoes from the Milam’s deli department to enjoy alongside the tender and indulgent meat.

Ingredients

• 3 lbs. Thousand Hills Grass Fed Picanha
• Coarse Sea Salt
• Freshly Ground Pepper
• Garlic Powder
• 3/4 Stick of Salted Butter
• 1/4 to 1/2 cup fresh cilantro, coarsely chopped
• 1-2 tbsp Garlic, minced

Instructions

1. Prepare the Garlic Butter: Let butter soften to room temperature and cut into smaller slices. Transfer to a bowl and add the cilantro and minced garlic. Use a fork to gently knead cilantro and garlic through the butter until it reaches a soft and spreadable consistency. Set it aside.
2. Score the fat cap of the Picanha in a crisscross pattern to a depth of about halfway through the fat (do not score further than halfway). This helps prevent the Picanha from contracting into a ball shape during cooking.
3. Grill fat side down on high heat for 3-4 minutes (watch for flare ups and reposition the meat if so). Turn the meat fat side up and cook an additional 3-4 minutes.
4. Remove the Picanha and slice it into pieces that are about 1.5-2 inches thick (cutting with the grain). You should get 3-5 steaks out of the large piece of meat depending on the thickness of cut.
5. Return the steaks to the grill, placing the new edges you just exposed from cutting, face-down. Grill undisturbed for 2 minutes and then flip. Once steaks reach an internal temperature of approximately 130 degrees (for medium rare) or 5 degrees before your final degree of doneness. Remove steaks and dollop the cilantro butter on top. Loosely cover with foil and let rest for 5 minutes.
6. Enjoy!