Reverse Seared Picanha and Smoked Chimmichurri Recipe
Bring the Brazilian steakhouse to the backyard! This recipe will level up your BBQ game and feed the entire family.
Picanha, the sirloin cap, is built for the reverse sear. The thick fat cap renders slowly on the low side and then crisps in the final sear, while the meat underneath stays an even medium rare. Score the fat cap in a crosshatch, but never trim it off.
For pull temperatures at every doneness, see our reverse sear guide. For more on picanha and the other big steakhouse cuts, see our guide to grilling the perfect steak.
The tools behind every reverse sear.
Every reverse sear runs on the same three things: a thermometer to hit the number, a rack to dry brine on, and a fat that can take the sear. The Upper Crust Steak Box has all three, plus Livia's SPG, two steak rubs and a steak sauce. Free US shipping.
See the Upper Crust Steak Box
4-6
10 minutes
1 hours
Are you ready to bring the Brazilian steakhouse to the backyard? This recipe will level up your BBQ game and feed the entire family.
Directions
Prepare the Picanha and marinade: Slice the whole Picanha into 3 even steaks, running with the grain. Add 4 tbsp Rufus Teague Steak Sauce, followed by 3 tbsp Rufus Teague Steak Rub. Cover and marinate in the refrigerator for at least 1 hour.
Preheat your smoker to 220 °F using hickory or oak chunks, hickory blend pellets or charcoal.
Remove Picanha from marinade. Set up two long skewers to place the picanha steaks in a “C” shape, with the fat caps all facing the same direction. Place the picanha directly on the grill or smoker.
Smoke the picanha for 45 minutes to 1 hour or until the internal temperature hits 115 °F.
Prepare the chimichurri — the chimichurri can be made two different ways:
If using a pellet smoker, prepare as follows: In a grill safe saucepan add 3/4 Cup olive oil, 1/4 Cup chopped cilantro, 2 cloves minced garlic, 1 minced chili pepper, 1 Tbsp Rufus Teague Steak Sauce, followed by 2 tsp Rufus Teague Steak Rub, 2 Tbsp lime juice and 2 Tbsp red wine vinegar. Smoke simultaneously with the picanha. After cooling, add remaining herbs.
If using charcoal, prepare as follows: In a grill safe saucepan add 3/4 Cup olive oil, 1/4 Cup chopped cilantro, 2 cloves minced garlic, 1 minced chili pepper, 1 Tbsp Rufus Teague Steak Sauce, followed by followed by 2 tsp Rufus Teague Steak Rub, 2 Tbsp lime juice and 2 Tbsp red wine vinegar. Add 1 large hot coal directly to the chimichurri and cover with foil to trap in the smoke. After cooling, add remaining herbs.Remove the picanha from the smoker and let it rest for 5-10 minutes.
Prepare to sear: Using your grill, smoker, flat top grill, or induction burner, preheat the cooking medium to a minimum of 400 °F.
Apply a high smoke point cooking oil to the surface or grates before searing.
Sear the picanha for 1-2 minutes each side, or until desired crust and temperature. We like to pull it off at 130 °F internal temperature and serve it closer to 135 °F. You can also sear each steak to desired temperatures if there are multiple preferences.
Let rest and slice directly off the skewers and serve with the chimichurri.
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