Perfect Picanha Four Ways: Reverse Sear Method
- 90 Minutes
- Medium
- BBQ Meats
This one is an absolute showstopper of a cut. Picanha is known for its rich beefy flavour and that beautiful thick fat cap that keeps it juicy. In this recipe, we’ve kept it simple yet impressive, slicing the whole Picanha into thick steaks and reverse-searing each one to your preferred doneness. With its tender texture, smoky aroma, and buttery finish, these steaks will blow you away and easily become a firm favourite on your BBQ rotation.
Cooking Method
- For preparation, go with the grain and trim and slice your Picanha into 4 thick steaks (you’ll slice against the grain after cooking). Then generously season each steak with sea salt, black pepper, and optionally a touch of garlic powder for extra flavour.
- Prepare your Kamado Joe by setting it for indirect heat at 110–130°C with a chunk of oak or hickory for a rich smoky flavour. Add heat deflectors and grill grates to create your smoking zone.
- Insert temperature probes into the middle of each steak and assign each one to a different doneness level. Stagger their placement to cook evenly: Steak #4 (Well Done): Place on the grill first, steak #3 (Medium Well): Add after 5 minutes, steak #2 (Medium): Add after 10 minutes, and steak #1 (Medium Rare): Add after 15 minutes.
- Monitor the internal temperatures and remove each steak from the smoker once it reaches its pre-sear temperature: Medium rare: 49°C, medium: 55°C, medium well: 60°C, well done: 65°C.
- Rest the steaks for 5–10 mins. As they rest, remove the heat deflectors and open the vents to increase the grill temperature.
- Sear each steak over direct heat for 60–90 seconds per side, including the edges, until they hit their final target temp: Medium Rare: 53°C, medium: 58°C, medium well: 63°C, well done: 71°C.
- Rest again briefly, then slice each steak against the grain and serve with your preferred sauces, especially cowboy butter for that rich, buttery finish.
The Ingredients
- Picanha / whole rump beef cap
- Sea salt
- Cracked black pepper
- Garlic powder (optional)
- Cowboy butter or your favourite steak sauce (optional)
What To Serve With Reverse-Seared Picanha Four Ways?
To complement your reverse-seared picanha four ways, you can serve it with crispy roasted potatoes seasoned with rosemary and garlic, or creamy mashed potatoes with butter and chives for a comforting side. Grilled vegetables like asparagus or charred broccolini with a touch of lemon zest add freshness, while a rocket and parmesan salad or classic chimichurri salad brings acidity to balance the rich steak. Warm garlic bread or toasted sourdough can soak up the delicious juices, and you can offer sauces such as cowboy butter, chimichurri, or a peppercorn sauce for extra flavour.
