Difficulty: Beginner
Beef
Reverse Seared Picanha (Sirloin Cap)
Greg
Prep Time: 10 min
Cook Time: 1 hrs, 30 min
Difficulty: Beginner
This Reverse Seared Picanha will impress your guests! It's the perfectly seasoned cut, with the smoky goodness you can't live without.
Instructions
- Step 1: Preheat recteq to 250°.
- Step 2: Using a sharp knife, trim some of the fat cap down to about 1/4-1/2 inch thick. Trim away any silverskin on the meat side. Lightly score the fat with a sharp knife.
- Step 3: Season both sides liberally with the Chef Greg's 4 Letter Rub & Ben's Heffer Dust. Add to the recteq and smoke until 110° internal.
- Step 4: Remove the picanha from the recteq and increase the temperature to 500°.
- Step 5: Add the picanha back to the recteq, fat side down and cook until 130° internal. Allow the meat to rest for 10-15 mintues before slicing.
Ingredients
Serving Sizes
Ingredients
- 1 (4 pound) Whole Picanha
- 2 tablespoon(s) Chef Greg's 4 Letter Rub
- 2 tablespoon(s) Ben's Heffer Dust
Tools Needed
- Step 1: Preheat recteq to 250°.
- Step 2: Using a sharp knife, trim some of the fat cap down to about 1/4-1/2 inch thick. Trim away any silverskin on the meat side. Lightly score the fat with a sharp knife.
- Step 3: Season both sides liberally with the Chef Greg's 4 Letter Rub & Ben's Heffer Dust. Add to the recteq and smoke until 110° internal.
- Step 4: Remove the picanha from the recteq and increase the temperature to 500°.
- Step 5: Add the picanha back to the recteq, fat side down and cook until 130° internal. Allow the meat to rest for 10-15 mintues before slicing.
Chef Pairings
We say go with a pairing of Country Pork & Beans along with Bacon Wrapped Asparagus.