Ingredients
Scale
- 1 picanha roast, about 3-4 pounds
- 3 tablespoons Canyon Crust Beef Seasoning, more as needed
Instructions
- Prepare the picanha. Score the fat cap 1/4″ in a criss-cross pattern and generously season on all sides.
- (Optional) Dry-brine the meat. Allow the picanha to sit on a wire rack in your fridge for at least 45 minutes, up to overnight. Doing so will deeply season the meat and help to build a better crust.
- Set your grill for indirect heat, or preheat your smoker. You want to maintain around 250˚F. Smoke the picanha for roughly 60-90 minutes until the internal temperature is 115°F (medium rare final temp).
- Prepare a grill for searing. Remove the meat from the grill, and turn the heat up to 400-450°F.
- Sear the meat, flipping frequently to control the momentum of the temperature. The fat cap may flare up so be careful and stay nearby! Sear the picanha for about 1-2 minutes per side, and continue to flip. Once you have the perfect crust and your internal temperature is ready (125-130°F medium rare) remove the picanha and allow it to rest for at least 10 minutes.
- Slice against the grain and steal a piece from the cutting board before serving.
Notes
- Use tongs, but try to be gentle with the fat cap. You don’t want to tear it by aggressively gripping the steak.
- Watch out for flare-ups. The fat cap will absolutely cause flames, so be careful. You don’t want to burn one side of the steak.
- Resting will finish the steak. Don’t cook it exactly to your finished temperature, pull it off a few degrees early. The picanha will continue to warm up as it starts to rest.
- Prep Time: 60 minutes
- Cook Time: 90 minutes
- Category: Beef
- Method: Reverse Sear
- Cuisine: Dinner, Steak
