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Featuring reverse seared picanha, cooked to medium rare.

Juicy Reverse Seared Picanha

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Slice into the smoky, crispy crust of a Reverse-Seared Picanha to reveal the rich marbling, and juicy beef within. Each bite is robust and tender, cooked perfectly due to the calculated process of smoking and searing.

  • Total Time: 2 hours 30 minutes
  • Yield: About 6-8 1x




  1. Prepare the picanha. Score the fat cap 1/4″ in a criss-cross pattern and generously season on all sides.
  2. (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.
  3. 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).
  4. Prepare a grill for searing. Remove the meat from the grill, and turn the heat up to 400-450°F.
  5. 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.
  6. Slice against the grain and steal a piece from the cutting board before serving.


  • 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.
  • Author: Brad Prose
  • Prep Time: 60 minutes
  • Cook Time: 90 minutes
  • Category: Beef
  • Method: Reverse Sear
  • Cuisine: Dinner, Steak
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