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INGREDIENTS
1 stick (200g) unsalted butter, room temperature 2 heads of roasted garlic
2 ½ tablespoons coarse salt
1 unit (approximately 1 kg) of sirloin steak
1 piece of cellophane paper
PREPARATION:
Squeeze the still hot roasted garlic cloves. Mix the garlic, butter and coarse salt.
Involve the whole piece of picanha with the garlic butter. Wrap the picanha with cellophane and close the edges well.
Let the picanha rest with the butter for 20 minutes.
Preheat the oven to 180°C. Take the picanha to bake for 40 minutes.
Remove the cellophane paper and increase the oven to 230°C. Place the picanha with the fat facing upwards and take it to the oven until golden.
Remove from the oven and wait at least 15 minutes before slicing.
This time is necessary for the meat to be juicy inside