Air Fryer Picanha with Herb Butter Recipe
This Air Fryer Picanha recipe offers a flavorful and succulent Brazilian-style top sirloin cap, cooked to perfection using an air fryer. Enhanced with a savory herb garlic butter, it delivers juicy, tender meat with a crispy fat cap in just 40 minutes, perfect for a crowd-pleasing main dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Brazilian
Ingredients
Main Ingredients
- 3 pounds of whole picanha, fat cap on (top sirloin cap, coulotte or rump cap)
- 1 tablespoon neutral oil (avocado, canola, or sunflower oil)
- 2 tablespoons sal grosso (Brazilian coarse grilling salt) or other coarse grilling salt
Herb Butter
- ¼ cup unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh cilantro or parsley, minced
- Freshly ground black pepper to taste
Instructions
- Bring picanha to room temperature: Remove the 3-pound whole picanha from the fridge at least 1 hour before cooking to prevent it from being cold and to promote even cooking.
- Preheat air fryer: Set your air fryer to 200°C (400°F) and allow it to preheat fully, ensuring optimal cooking conditions.
- Prepare herb butter: In a small bowl, combine the softened unsalted butter, minced garlic, fresh chives, fresh cilantro or parsley, and season with salt and freshly ground black pepper. Mix thoroughly and set aside.
- Season the picanha: Apply a thin layer of neutral oil over the entire surface of the picanha, including the fat cap. Press the coarse sal grosso salt onto the surface gently to help it adhere without rubbing.
- First air fry session: Place the picanha fat side up in the air fryer basket and cook for 10 minutes at 200°C (400°F).
- Flip and continue cooking: Turn the picanha fat side down and air fry for another 10 minutes to evenly cook both sides.
- Cut and salt: Transfer the meat to a cutting board, cut into roughly 3 pieces, and season the freshly cut sides with salt to taste.
- Second air fry session: Arrange the pieces back in the basket and air fry for 5 minutes at the same temperature.
- Apply herb butter and final cook: Flip the pieces, work the prepared herb butter into the meat surface, and air fry for an additional 5 minutes or until desired doneness is reached. Remove the smaller tip piece earlier as it cooks faster.
- Rest the meat: Remove each piece about 5°C (10°F) before your target temperature, then rest on a cutting board for 5 to 10 minutes to allow carryover heat to complete cooking.
- Slice and serve: Slice the picanha against the grain and serve immediately for best texture and flavor.
Notes
- Bring the meat to room temperature before cooking to ensure even cooking.
- Use a neutral oil with a high smoke point to prevent burning in the air fryer.
- Do not rub the salt; pressing it onto the meat helps flavor and crust development.
- Monitor the smaller tip piece carefully as it cooks faster than the larger portions.
- Resting the meat before slicing ensures juicy, tender results.
- Adjust cooking times based on desired doneness (rare, medium, well done).
