Picaña al sarten con ajo | La Osadia

In this recipe, we're going to make a super-simple picanha with restaurant-quality results. Picanha, a name originally from Brazil, is known by several names: the famous tail or rump cap, hip or hip tip, rear tip, picanha, rump cap, or top sirloin cap if you're in the US market. For this recipe, you'll need: One 1 kg picanha (average size) 4 peeled garlic cloves 2 teaspoons of butter 2 teaspoons of olive oil Salt and pepper to taste