Picanha is among those cuts of beef that stands out since of that fat cap that renders down, makes it scrumptious and keeps the meat so extremely juicy.
However to get it right, you have actually got to nail the doneness, and this approach helps you do exactly that.
For this one, I utilize a reverse sear to develop a crust without overcooking the within. It's a basic technique that gives you better texture, a cleaner bite, and a steak that consumes right all the way through.
WHAT MALCOM USED IN THIS DISH:
– Killer Hogs Steak Rub
– Swine Life Prime Beef Rub
– Non Reusable Barbeque Cutting Boards
– BBQ Gloves
Reverse-Seared Picanha on the Grill
This is everything about controlling the internal temperature so you can build a crust without overcooking the meat. Low and slow first, let it rest, then finish it hot. Basic procedure, but it makes a big difference.
ACTIVE INGREDIENTS
– 1 whole picanha (leading sirloin cap).
– Swine Life Prime Beef Rub.
– Killer Hogs Steak Rub.
INSTRUCTIONS.
1. SEASON.
– Light coat of Swine Life Prime Beef.
– Follow with a layer of Killer Hogs Steak Rub.
– Let sit at room temperature 30– 45 minutes while the grill comes near temp.
2. SET UP THE GRILL.
– Indirect cooking setup (drum cooker or any grill works).
– Stabilize temperature at 275 ° F. 3. COOK (INDIRECT STAGE).
– Place picanha on the pit.
– Prepare till internal temperature hits 128– 130 ° F -Usually about 1.5 hours, however go by internal temp, not time.
4. REST + CONTROL CARRYOVER (CRITICAL ACTION).
– Pull around 128– 130 ° F and leave the probe in.
– Let the internal temp rise during the rest. Once it peaks and starts returning down, go in for the sear.
– Open the vents on your pit, open the lid and let the fire get hot.
5. SEAR (HOT & FAST).
– Location picanha back onto pit – directly over high heat.
– Flip every minute.
– Sear for 3– 5 minutes total until a crust types.
6. REST, SLICE, SERVE.
– Let it rest briefly and piece against the grain.
RECIPE NOTE:.
This approach is all about managing the internal temperature level so you do not overcook the picanha throughout the sear.
By bringing it up gradually over indirect heat, you get even doneness all the way through. When you pull it and let it rest, the internal temperature will continue to rise, then eventually peak and begin to fall. That's your window.
Once it begins returning down, the meat has stopped actively cooking, so you can hit it with high heat to construct a crust without pushing it previous medium-rare.
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Good to see you and Mark back together again. He’s been reviving his YT channel too.
Just did a rotisserie picanha !!
Love rodizio style picanha, but doing it this way is phenOMENAL!!! I did it like this after Malcolm’s first picanha video and I’ve been doing like that ever since. The best! Thanks Malcolm!
Dynamic duo together again!
Every time they say Picanha take a shot!
puhcuhnha
Ayy
You would be dead before they put the picahna on the smoker and start smoking the picahnawith the fat side down on the picahna.
Did you do it? Let’s go! I’ll take shots with you!
I’m made it half way through the video. Currently on my way to the ER.
That was awesome Malcom, you run the cooking perfectly and the Grill Builder made a fantastic Cooker. Thanks for sharing with us. Fred and family.
Mark and Swine Life are great!
Is it me? Or not only am I impressed by Malcom’s skills, but his brick Mason is Legendary!
Got my Prime Beef in the mail today! Cannot wait to try.
That steak rub of yours finally perfected my steak game after years of experimenting with my process, thanks.
I keep it simple – take the steaks out an hour before cooking, pat dry and give them a good coating of your AP seasoning, then let them sit while I start a two zone fire in my Weber kettle. Once the coals are ready and I’ve dropped a few chunks of hickory on them, a light-moderate coat of the steak rub goes on a few minutes before they go on the cool side.
Cover and cook indirect until about 100-105 internal, then a blasting sear over the hot side until I’ve got a good crust, which usually has them at 115-120 coming off.
Serve after a rest with some garlic and herb compound butter and I’ve never had a guest leave hungry.
Man these guys always remind me of YouTube glory days!! My man Jay needs to be there and It’ll be complete!!
Louie’s is my spot! Just 5 miles from home Malcom. Thanks for showing me the way…gonna put this on my Hasty Bake when I get home!
That smoke when he opens the lid makes me inexplicably happy.
I did a whole one last weekend dry brine over night, souve side at 131 for 6 hours smoke 2hrs at 180 and seared over lump oak. guests said best steak they have ever had. Also dont forget to score the fat cap
Their new aluminum hog cooker looks great too. Great video!
Been watching this dude since he was on his little old kitchen.
Malcolm that beard is looking good man. Thanks for all the videos.
When it comes to Picanha here on YouTube, I look to Guga as ‘The Reference” but respect here, excellent cook here.
Man, love your vids!! So much joy! Need that in this world!!
This is why we needed the Guga collab! He loves PICANHA!