Reverse Seared Picanha (Sirloin Cap)

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.