Greg Mueller
recteq chefReverse Seared Picanha (Sirloin Cap)
This Reverse Seared Picanha will impress your guests! It's the perfectly seasoned cut, with the smoky goodness you can't live without.
10 min
Prep Time1 hrs, 30 min
Cook TimeBeginner
Difficulty200
LikesInstructions
- 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.
Serving Size
Ingredients
- 1 (4 pound) Whole Picanha
- 2 tablespoon(s) Chef Greg's 4 Letter Rub
- 2 tablespoon(s) Ben's Heffer Dust
Tools Needed
Chef Pairings
We say go with a pairing of Country Pork & Beans along with Bacon Wrapped Asparagus.