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Reverse Seared Picanha Steak

Cooking surfaces

Stainless Steel Grid
Plate Setter

BBQ Temperature

110C
then
250C

Main ingredient

Beef

Cook Type

 

Reverse
sear

So what’s a reverse sear? Unlike most recipes that would tell you to sear the outside of your meat and then cook it in the oven, this technique cooks slowly first and then sears the outside. That’s why it is ideally suited to your EGG which is easier to heat up than cool down. It also guarentees you get a perfect cook, rare all the way through is the way I like it.

The Picanha is a cut from the point end of a beef rump and is sometimes referred to as rump cap. Many UK butchers wont know what you’re asking for when you say Picanha, get them to google it.

The whole Picanha is around 1.2-1.6kg. Buy it all, don’t get it chopped up. If there’s just a couple of you don’t worry, the leftover beef makes the most amazing beef sandwiches or salad.

Waitrose are now selling Picanha during the summer months. THey tend to chop it into two though so you’ll only be buying a half. It’s still a great cut though.

Picanha

Ingredients

  • 1.2Kg Picanha Steak

Rub Ingredients (optional)

  • 200g Maldon sea salt
  • 70g Soft light brown sugar
  • 25g English mustard powder
  • 25g Smoked paprika
  • 25g Freshly ground black pepper

Allergens

Mustard

 

Method

  1. Mix all the rub ingredients together if you’re using the rub.
  2. Rub your Picanha and set aside, you’ll probably only need 3 or 4 tablespoons of the rub. If you’re not using the rub just use Maldon salt, a heavy sprinke is perfect.
  3. Light your EGG and set it up for indirect cooking at 110C.
  4. Place your rubbed Picanha onto the stainless grid and if possible use a wireless meat thermometer to continuously measure the temperature of the middle of your Picanha.
  5. Take the Picanha off when it reaches 5°C-9°C less than the temp you want to ideally get it to reach for your preferred cook. This will likely take 40-60 minutes for rare. I cook to 48°C. 
  6. Wrap it in foil and set aside to rest.
  7. Set your EGG to direct cooking, ideally with a cast iron grid. Raise the temperature to 250-300C.
  8. When the EGG is up to temperature unwrap your Picanha and sear for no longer than 2-3 minutes a side.
  9. Now rest your Picanha in foil for at least 5 minutes (15 is better).

Slice thin strips of the Picanha and serve with a little horseradish sauce and whatever else you want with it.

Notes

I prefer my Picanha without the rub as I like to taste the meat. I just use Maldon salt to season the fat side.

A good layer of fat is what you’re after. Don’t trim it unless it is very thick (thicker than 0.75cm). When it is cooked this fat tastes amazing. Try it before you cut it off once it’s served.

Finished Internal Cooking Temperatures:

  • Rare – 52C
  • Medium Rare – 57C
  • Medium – 63C
  • Medium Well – 68C
  • Well Done – 74C
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