Reverse Seared Picanha

🧂 Ingredients

• 3-5 lb Picanha
• 1.5 tbsp. Kosher Salt

  (1 tsp. per pound of meat)
• 2 tbsp. Olive Oil
• Roasted Red Pepper Chimichurri

  for garnish

Instructions

• 1 Start by removing the picanha from the packaging and patting it dry with paper
  towels.
• 2 Trim any silver skin off the bottom of the roast. Trim of any fat that over
  hangs off the top, but leave the fat cap intact.
• 3 Using a sharp knife, score the fat cap in a crosshatch pattern. Do this by
  cutting lines through the fat layer until you hit the top of the meat (see
  photos or video above).
• 4 Oil the picanha from top to bottom and season the entire piece with kosher sea
  salt. You can add additional dry rubs if you prefer here as well.
• 5 Place the meat on a cooling rack over a baking sheet, uncovered into the fridge
  to dry brine for at least 2 hours, but best done the night before or a day in
  advance for optimal beef flavor.
• 6 Preheat your grill or smoker to 225 F. – 250 F. and set it for two zone cooking.
• 7 Place the picanha onto the indirect side of the grill, insert a thermometer into
  the thickest part and let it smoke until the internal temperature hits around
  110- 115 F.
• 8 Remove the picanha from the smoker and let it rest for 10-15 minutes and bring
  the direct side of the grill up to at least 500 F. or higher for searing.
• 9 Place the picanha fat cap side down over the direct heat first to start. Cook
  1-2 minutes and flip and repeat the searing process across the bottom of the
  picanha. Sear and flip as needed until the picanha hits the desired temperature.
  If pulling for medium rare remove the picanha when it hits around 125-130 F.
• 10 Let it rest a full 10 minutes before slicing 1 inch thick cuts against the
  grain. Season with a little more salt and some cracked pepper once cut and some
  fresh chimichurri if desired.

Nutrition Info