Go Back Email Link
Print

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

Ingredients

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

Instructions

  • 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.