Picanha Steaks with 4 Compound Butters

BY: Sarah Kelly

  • cooking-duration 30 minutes
  • servings 2-4 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

The picanha, or sirloin cap, can be cut into beefy steaks with a generous fat cap. Here are four compound butters from Chef Sarah Kelly that add even more flavor to the picanha, but work just as well with any steak.

"Snake River Farms steaks have so much marbling and natural quality they do not need anything, but salt, pepper and good oil rubbed in for cooking.

However, sometimes you feel like being a bit fancy. At our restaurant we use the SRF Picanha (or coulotte). It comes in a triangular shape with a thick fat cap. We remove any silver skin on the underside, trim down a bit of the fat cap, then cut 3 or 4 nice shaped steaks, almost resembling a New York strip."

Sarah is a Boise native and self-taught chef with restaurant experience ranging from fine dining to barbeque. She was the executive chef at the Lodge at Cordillera in Vail where she met her husband, DK. They moved back to Boise, opened the local legend, Bleubird, and later launched Petite 4, a French-inspired bistro which is a key part of the local culinary scene.

Ingredients

Picanha Steaks

Blue Butter

  • 1 cup unsalted butter-softened to room temperature

  • 1/2 teaspoon flake salt

  • 1 tablespoon chopped chives

  • 1/3 cup blue cheese- crumbled

  • 1 teaspoon Worcestershire

Togarashi Lime Butter

  • 1 cup unsalted butter- softened to room temperature

  • 1/2 teaspoon flake sea salt

  • 2 teaspoon togarashi

  • Zest + juice of 1 lime

Mushroom Butter

  • 1 cup mushrooms- lightly chopped and sauteed in a hot pan for a nice sear- let cool

  • 1/2 shallot, minced- lightly sauteed- let cool

  • 1 cup unsalted butter- softened to room temperature

  • 1/2 teaspoon flake salt

  • 1 teaspoon dried porcini powder

  • 1 teaspoon chopped rosemary

  • 1 tablespoon chopped thyme

Tabasco Butter

  • 1 cup unsalted butter- softened to room temperature

  • 1/2 teaspoon flake sea salt

  • 2 tablespoons Tabasco

  • 1/4 cup chopped Mama Lil’s peppers or other red pickled peppers

  • 1 teaspoon paprika

  • 1/4 teaspoon cayenne

Directions

1
To prepare the steaks, we sear them in a high heat French pan starting fat cap down and searing on all sides. If the steaks have not reached the desired internal temperature, finish them in a 350°F degree oven for 5 to 8 minutes.
10 minutes
2
When they come out, we add one of the butters and quickly baste them before serving leaving some of the butter un-melted. Alternatively, just serve a scoop or slice of the butter alongside the finished steak.
1 minute
1
Using a mixer and a paddle attachment mix butter and salt until lightly whipped and softened. If you do not have a paddle attachment you can either mix all in a food processor or by hand on a bowl with a wooden spoon.
3 minutes
2
Add remaining ingredients.
1 minute
3
These compound butters can be portioned by the spoonful, but a nice way to serve them is to place the mixture in a heaping line onto a taught piece of plastic wrap or parchment. Roll it into a neat cylinder, being sure not to crease the plastic or paper.
5 minute
4
Refrigerate or freeze until ready to use. Cut into ½ inch slices for serving.
5 minutes
1
Using a mixer and a paddle attachment mix butter and salt until lightly whipped and softened. If you do not have a paddle attachment you can either mix all in a food processor or by hand on a bowl with a wooden spoon.
3 minutes
2
Add remaining ingredients.
1 minute
3
Refrigerate or freeze until ready to use. Cut into ½ inch slices for serving.
5 minutes
1
I like using a few different kinds of mushrooms with different sizes, shapes and textures. Slice accordingly to size. In a hot pan add a touch of beef tallow (or blended oil) place mushrooms in pan and get a nice hard sear. Turn down heat to medium low, add shallots, sweat for a few minutes. Set aside and let cool. Add to the whipped butter along with the rest of the ingredients.
5 minutes
2
Refrigerate or freeze until ready to use. Cut into ½ inch slices for serving.
5 minutes
1
Using a mixer and a paddle attachment mix butter and salt until lightly whipped and softened. If you do not have a paddle attachment you can either mix all in a food processor or by hand on a bowl with a wooden spoon.
3 minutes
2
Add remaining ingredients.
1 minute
3
These compound butters can be portioned by the spoonful, but a nice way to serve them is to place the mixture in a heaping line onto a taught piece of plastic wrap or parchment. Roll it into a neat cylinder, being sure not to crease the plastic or paper.
5 minutes
4
Refrigerate or freeze until ready to use. Cut into ½ inch slices for serving.
5 minutes