Grilled picanha with garlic butter and herbs

Picanha is a much appreciated beef cut in Brazil, and its remarkable juiciness and flavor make it an excellent choice for a perfect barbecue.Try this recipe that combines the picanha softness with the aroma and intense flavor of garlic butter and herbs.

## Ingredients:
- 1 piece of picanha (approximately 1.2 kg)
- Coarse salt to taste
-ground black pepper

### for garlic butter and herbs:
- 100 g of unsalted butter, softened
- 4 cloves of garlic, well chopped
- 2 tablespoons of chopped fresh parsley
- 1 tablespoon of chopped fresh rosemary
- 1 tablespoon of chopped fresh thyme
-Salt and black pepper to taste

### For follow -up:
- Small boiled potatoes
- Ears of previously cooked corn

## PREPARATION MODE:

### Preparing garlic butter and herbs:
1. In a small bowl, mix the softened butter with the chopped garlic, the parsley, the rosemary and the thyme until it forms a homogeneous paste.
2. Season with salt and black pepper to taste.
3. Place the mixture on a piece of plastic wrap, model forming a cylinder and wrap.Refrigerate until firm.

### Preparing the picanha:
1. Heat the barbecue over medium-high heat.
2. While the barbecue heats up, season the picanha evenly with a generous amount of coarse salt and black pepper.
3. Place the picanha on the barbecue with the fat facing upwards initially, leaving it for about 15 to 20 minutes.This helps melt fat and infuse flavor in the meat.
4. Turn the picanha so that the fat is at the bottom and grill for another 10-15 minutes to a less past point or to the desired point.Do not forget to check the meat often to prevent it from burning.
5. Remove meat from the barbecue and let it rest for about 10 minutes before cutting.This helps the juices of the meat to redistribute, ensuring a more juicy meat.

### serving:
1. Cut the picanha into slices against the fiber to ensure greater softness.
2. Remove the garlic butter and herbs from the refrigerator, remove the plastic wrap and cut it into slices.
3. Place a knot of butter over each slice of still hot meat to melt slightly.
4. Serve the picanha accompanied by cooked potatoes and corn ears.

This recipe enhances the natural flavor of picanha with the aromatic and rich touch of garlic butter and herbs.Perfect for a special lunch or dinner with friends and family!