Charcoal Grilled Butter Seasoned Picanha Skewers
With just a few simple ingredients and the right fire, you’ll be serving up juicy, golden-crusted slices of picanha that melt in your mouth.
Equipment
- Hellrazr Yama Portable Charcoal Grill
- Hellrazr Yama Incinerator
- Hellrazr Yama Skewers
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
- Tin Foil
- Pit Boss Charcoal
- Butcher Paper
Ingredients
- 1 each Picanha cut into steaks with fat cap attached
- ¼ cup Butcher BBQ Steak House Flavour Grilling Oil
- ¼ cup Spiceology Sasquatch BBQ Butter Toss
- ¼ cup Butter
Instructions
- Coat the picanha with grilling oil and Butter Toss rub.
- Fold each steak into a U shape and skewer with the fat cap on the outside.
- Grill over hot charcoal (500–600°F), rotating every 3 minutes.
- After 15 minutes, check for 135°F internal temp.
- Remove from grill, add butter knobs on top, and rest wrapped in foil for 10 minutes.
- Slice tableside and serve hot.