When the occasion calls for a special meal, few dishes can impress as much as a good picanha in butter. Golden on the outside, soft on the inside and surrounded by irresistible aromas, it transforms Mother’s Day lunch or dinner into an even more memorable moment. And best of all: the preparation is simple and perfect for those who want to serve something different without spending hours in the kitchen.

Next, learn how to make picanha in butter for Mother’s Day!

Picanha in butter

Ingredients

• 1 kg of rump steak
• 2 tablespoons unsalted butter
• 3 garlic cloves, peeled and crushed
• 1 branch of rosemary
• Juice of 1 lemon
• Salt, olive oil, ground black pepper and chopped thyme to taste

Preparation mode

Remove excess fat from the picanha, but preserve part of the cover to ensure more tenderness and flavor to the meat. Cut into medallions and arrange in a container. Season with salt, black pepper and lemon juice, cover and let rest for 10 minutes to absorb the flavors.

Then, heat the olive oil in a frying pan over high heat and seal the medallions with the fat side down for 4 minutes on each side. Add the butter and wait for it to melt. Add the garlicrosemary and thyme and let the aromas intensify.

Using a spoon, drizzle the meat with the melted butter, turning the medallions so that all sides are well coated in the sauce. Repeat this process for approximately 15 minutes. Turn off the heat and let the meat rest for 10 minutes. Serve then.