Want to make the most delicious and juiciest reverse-seared picanha at home? When you cut into that crust of the smoky pichanca, you’ll see the juicy beef with rich marbling. Each bite is flavorful like you’re stepping into a Brazilian steak house.
Table of contents
Reverse Sear Picanha
Let’s bring the flavors of a Brazilian steak house to your home. You love the juicy, tender steak served with yummy condiments like chimichurri. Below, you’ll learn how to reverse sear jsut like in a steak house.
What You’ll Need
- Picanha Steak
- Kosher Sea Salt
- Light Brown Sugar
- Smoked Paprika
- Cracked Black Pepper
What Is Picanha
Picanha is a cut of beef from the top sirloin and a leaner cut. It is also known as cap steak and Coulette steak.
This may be called a ‘sirloin cap or Coulette steak. You will notice it has a thick fat cap covering most of the cut’s top. The fat cap helps to keep the meat tender and juicy by basting it throughout the cooking process.
This cut is popular in Brazil and can be cooked whole, sliced into steaks, or even skewered and sliced.
Reverse Seared Picanha Recipe
Step 1: Trim and Score
Firstly, remove the picanha from its packaging and wipe it clean with paper towels to remove any moisture.
Next, place the meat on a cutting board and check the bottom of the non-fat cap side of the meat for any silver skin that will have to be removed.
Place the fat side up and trim any extra fat, leaving the fat cap intact for your cook.
Use a sharp knife to score the fat cap in a crosshatch pattern, cutting down through the fat right until you hit the meat.
Step 2: Season
Combine kosher sea salt, brown sugar, smoked paprika, and black pepper to make your rub or use a premade rub.
Coat the steak generously with 3-4 tablespoons of the rub.
A good idea for seasoning is to season with your rub a day in advance. If not, try seasoning it a few hours in advance. This will ensure that you get a crispier fat cap.
Hence, leave your seasoned meat uncovered on a cooling rack over a baking sheet in the fridge a day or a few hours before.
Step 3: Cook
Firstly, remove the picanha from the fridge and let it rest on the counter while you preheat your smoker.
Preheat your smoker to 225°F. Place the picanha onto the cooler side of the smoker. Let the meat slowly smoke until your pichana hits an internal temperature of 110-115°F.
Remove the meat from the smoker and let it rest for 15 minutes. This helps with the searing portion of the cook and helps prevent overcooking during the sear.
Step 5: Reverse Sear
Now, it’s time to crank the grill to at least 500°F. After the picanha has cooled, sear the meat fat side down over high heat. Sear for about 1-2 minutes per side.
Flip the meat and repeat to sear the bottom of the pichana. Have a thermometer handy and measure the internal meat temperature frequently. Make sure to pull it out of the smoker between 125 F. and 130 F for a perfect medium rare finished product; this takes around an hour.
Step 6: Serve!
After you pull the meat out of the smoker, let it rest for another 10-15 minutes after searing. After 15 minutes, slice against the grain into one-inch-thick slices, keeping the fat cap on while serving.
Storing and Reheating
Any leftovers can be stored in an airtight container in the refrigerator for 3 days. Alternatively, you can throw it in ziplock bags and freeze it for up to 3 months.
To reheat leftovers in your fridge, preheat your oven to around 200°F. Next, place the reverse sear Picanha in an oven-safe dish or on a baking sheet.
Cover the steak with aluminum foil to prevent the meat from drying out. Heat the steak in an oven for 10-15 minutes per pound until the internal meat temperature reaches 130°F.
What To Serve With It
Although this steak is amazing on its own, you can serve it with a variety of sides to make it a hearty meal.
My Favorite Condiments for Picanha
Reverse-seared picanha has a rich, smoky flavor. It’s good to serve it with a bright, acidic condiment to round out the flavors. As you can see below my favorite one is chimichurri
Reverse Sear Picanha
Equipment
- Smoker
Ingredients
- 2.2 lbs Picanha steak
- 200 g Kosher sea salt
- 70 g light brown sugar
- 25 g smoked paprika
- 25 g cracked black pepper
Instructions
Step 1: Trimming and Scoring
- Firstly, you’ll want to remove the picanha from its packaging and wipe it clean with paper towels to remove any moisture.
- Next, place the meat on a cutting board and check the bottom of the non-fat cap side of the meat for any silver skin that will have to be removed.
- Place the fat side up and trim any extra fat that hangs on the edges, leaving the fat cap intact for your cook.
Step 2: Season
- Combine kosher sea salt, brown sugar, smoked paprika, and black pepper in a bowl to make your rub.
- Coat the steak generously with 3-4 tablespoons of the rub.
- A good idea when it comes to seasoning is to season with your rub a day in advance. If not, try seasoning it a few hours in advance. This will ensure that you get a crispier fat cap.
- Hence, leave your seasoned meat uncovered on a cooling rack over a baking sheet in the fridge a day or a couple of hours in advance.
Step 3: Cook
- Firstly, you’ll want to remove the picanha from the fridge and let it rest on the counter while you preheat your smoker.
- Preheat your smoker to 225°F.
- Place the picanha onto the cooler, indirect side of the smoker. Let the meat slowly smoke until your pichana hits an internal temperature of 110-115°F.
- Use a sharp knife to score the fat cap in a crosshatch pattern, cutting down through the fat right until you hit the meat.
- Remove the meat from the smoker and then let it rest for 15 minutes. This helps with the searing portion of the cook and helps to not overcook it during the sear.
- Now it’s time to crank the grill to a temperature of at least 500°F. After the picanha has cooled, sear the meat fat side down over high heat. Sear for about 1-2 minutes per side.
- Flip the meat and repeat to sear the bottom of the pichana. Have a thermometer handy and measure the internal meat temperature frequently. Make sure to pull it out of the smoker between 125 F. and 130 F for a perfect medium rare finished product.
Step 4: Serve!
- After you pull the meat out of the smoker, let it rest for another 10-15 minutes after searing.
- After about 15 minutes, slice against the grain into one inch thick slices, keeping the fat cap on while serving.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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