Picanha Steak Bites with Smoky Chorizo Butter Tips, FAQ & printable recipe

Tips for success

For the crispiest fat caps, score the fat deeply but avoid cutting into the meat. This allows the fat to render faster and creates more surface area for browning.

Also, make sure the skillet is fully preheated before adding the meat—listen for a strong sizzle when the cubes hit the pan. If you're cooking in batches, let the pan reheat between batches.

The chorizo butter can be made ahead and kept in the refrigerator for up to a week. Let it soften at room temperature before using. For an extra layer of flavor, add a pinch of smoked salt or a dash of hot sauce to the butter. If you prefer a milder dish, use less chorizo or omit the paprika; the butter will still be delicious.

Variations

• Spicy Chorizo Butter: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne to the butter for extra heat. This variation pairs well with a cooling side of sour cream or yogurt.
• Garlic-Herb Butter: Replace the chorizo with 1 clove of minced garlic and 1 tablespoon of chopped fresh parsley. Omit the paprika and use a neutral oil instead of butter for a dairy-free option.
• Smoky Chipotle Butter: Use 1 teaspoon of chipotle powder instead of smoked paprika and add 1 tablespoon of adobo sauce from canned chipotles. This adds a deeper, smokier heat.
• Balsamic Glaze Finish: After searing, deglaze the pan with 2 tablespoons of balsamic vinegar, then swirl in the chorizo butter. The vinegar adds a tangy contrast to the rich fat.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

Freezer

Freeze cooked steak bites in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat in a skillet over medium heat.

Reheat

Reheat in a hot skillet with a little butter or oil for 1-2 minutes per side until warmed through. Avoid microwaving.

Leftover steak bites can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot skillet with a little butter or oil for 1 to 2 minutes per side, or until warmed through.

Avoid microwaving, as it can make the meat tough and the fat chewy. The chorizo butter can be stored separately in the refrigerator for up to a week.

The chorizo butter can be prepared up to 3 days in advance and kept refrigerated. Bring it to room temperature before using.

The Picanha can be cut and scored a day ahead; store it in the refrigerator and let it sit at room temperature for 20 to 30 minutes before cooking. The entire dish is best cooked fresh, but the butter and prep can be done in advance.

Serving ideas

Serve the Picanha bites immediately after cooking, while the fat caps are still crispy and the butter is glossy. Spoon any remaining chorizo butter from the pan over the bites.

This dish pairs well with white rice, farofa, or a simple green salad. For a Brazilian steakhouse feel, serve with chimichurri or a side of grilled vegetables.

These steak bites also work as an appetizer for a party—arrange them on a platter with toothpicks and extra butter for dipping. If serving as a main, consider adding crusty bread to soak up the flavorful butter. The rich, smoky flavor is best enjoyed hot, so don't let them sit too long before serving.

Frequently asked questions

Recipe card

Picanha Steak Bites with Smoky Chorizo Butter

Prep 10 minCook 8 minRest 3 minTotal 21 minServes 4

Ingredients

• 1 1/2 lb Picanha (coulotte steak), fat cap intact
• 4 tbsp unsalted butter, softened
• 2 oz finely minced cured chorizo
• 1 tsp smoked paprika

Instructions

1. Trim the Picanha if needed, leaving the fat cap intact. Cut the meat into thick cubes, about 1 1/2 inches. Score the fat cap in a crosshatch pattern, cutting just through the fat but not into the meat. In a small bowl, mash the softened butter with the minced cured chorizo and smoked paprika until well combined. Set aside.
2. Place a cold cast-iron skillet over high heat. Once the pan is hot (about 475°F / 246°C), add the steak cubes fat-side down. Render the fat caps for 3 minutes until deeply golden and crispy. Turn the cubes and sear the meat sides for 90 seconds per side for medium-rare, or until the internal temperature reaches 145°F (63°C) for medium. Remove from heat and let rest for at least 3 minutes.
3. Return the skillet to low heat. Add the chorizo butter to the pan and swirl as it melts. Return the steak bites to the pan and toss to coat them in the glossy, brick-red butter. Serve immediately, spooning any extra butter from the pan over the bites.

Contains: milk

Estimated nutrition per serving

Calories

410

Protein

25 g

Carbohydrates

2 g

Fat

33 g

Automatic estimate from the ingredient list, not laboratory-verified.