Picanha steak with baked potatoes and herb butter

1. 1 Wash, dry and wrap the potatoes in aluminum foil. Bake in a medium oven for 30 minutes, depending on the size of the potatoes.
2. 2 Cut the picanha into 4 steaks, against the grain.
3. 3 The meat should rest a little before being fried.
4. 4 Heat a skillet large enough to fit the steaks well, with a spoonful of oil. Put it over maximum heat and sear the steaks on all sides to form a protective crust so the meat does not lose its juices.
5. 5 Then remove them from the skillet and season with salt and black pepper. Lower the heat a little and let them finish cooking through.
6. 6 When serving, make a cut lengthwise and place one or two rounds of herb butter on top.

Herb butter

1. 7 Let the butter sit at room temperature to soften. Beat it in a small bowl and mix the herbs well, mashing them with a fork.
2. 8 Season with salt and black pepper.
3. 9 Cut a piece of aluminum foil about 20 x 20 cm, place the butter in the center and roll it into a log, twisting the ends. Refrigerate for half an hour.
4. 10 When serving, unroll the butter, which should be firm by now, and cut it into rounds to place over the potatoes and the meat.