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Reverse Seared Medium Rare Picanha

Succulent, medium-rare picanha that is reminiscent of roast beef. The smoke portion of the cook adds yet another level of flavor to the already robust cut of beef
Author Phen Pavelka


  • 1 3lb Picanha roast
  • Beef BBQ rub You can also use steakhouse seasoning or kosher salt and black pepper


  • Check the picanha for any surface silver skin. Trim off any that you find. Trim the fat cap down to half an inch
  • Preheat smoker to steady 250°F and add hardwood
  • Dust surface with dry rub. Press rub into meat with open hand and let it sit at room temperature for 10 - 30 minutes.
  • Place the picanha on the smoker grate and smoke until internal temperature reaches 115°F. Note: you are smoking the meat to an internal temperature, not for a length of time. Different sizes of meat will cook for different periods of time. Use an instant read thermometer for accurate results.
  • Remove meat from smoker and tent with foil
  • Prepare a grill for direct cooking at 475°F - 500°F.
  • Sear the picanha on both sides to achieve grill marks and color.
  • Remove the roast from searing when the internal temperature reaches 125ºF
  • Let rest for 10 minutes.
  • Slice thinly across the grain and serve warm.