Picanha Steak Bites with Smoky Chorizo Butter

This Picanha steak bites recipe delivers Brazilian steakhouse flavor at home with minimal effort. Juicy cubes of Picanha are seared in a screaming-hot cast-iron skillet until the fat caps turn golden and crispy, then finished with a smoky chorizo butter that melts into every crevice.

The result is a plate of intensely beefy, buttery, smoky bites that are perfect for a quick weeknight dinner or a shareable appetizer. With just a handful of ingredients and about 20 minutes, this recipe turns an already special cut into something unforgettable.

Picanha, also known as coulotte steak or top sirloin cap, is a Brazilian steakhouse favorite prized for its thick, rich fat cap. In this recipe, that fat cap is scored and rendered until crisp, while the meat is seared to a perfect medium-rare.

The finishing touch is a compound butter made with cured chorizo and smoked paprika, which melts into a glossy, brick-red sauce that clings to every bite. The result is a dish that tastes like a churrascaria celebration but comes together in a single skillet.

Ingredients

Why this recipe works

The method relies on two key techniques: rendering the fat cap and searing over high heat. Starting the steak in a cold skillet allows the fat to slowly render and crisp without burning, giving you a golden, crackling cap that contrasts with the tender meat.

The high heat then creates a deep, flavorful crust on the exposed surfaces, locking in juices.

The chorizo butter is more than a topping—it's a flavor bomb. Cured chorizo brings a concentrated, smoky, slightly spicy richness, while smoked paprika adds depth. As the butter melts over the hot steak, it emulsifies with the meat juices to create a quick pan sauce that coats each bite with glossy, savory goodness.

Notes and substitutions

Picanha is the star here, but if it's hard to find, look for top sirloin or tri-tip with a thick fat cap. The fat is essential for the crispy cap, so don't trim it off.

Cured chorizo (Spanish-style) is a must—fresh Mexican chorizo won't work because it crumbles and has a different flavor. Smoked paprika adds the signature smoky note; sweet or hot paprika can be used, but smoked is best.

A cast-iron skillet is ideal for achieving the high heat and even browning needed for this recipe. If you don't have one, a heavy stainless steel pan will also work. Make sure the pan is fully preheated before adding the meat, and avoid overcrowding—cook in batches if necessary to keep the pan hot and the meat from steaming.

• Picanha: top sirloin or tri-tip with a thick fat cap
• cured chorizo: Spanish-style chorizo (cured, not fresh)
• smoked paprika: regular paprika plus a pinch of liquid smoke

Equipment

• cast-iron skillet
• chef's knife
• cutting board
• small bowl
• tongs