printshare

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.

Ingredients

Serving Sizes

Ingredients

  • 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.