Instructions
Preparation (approx. 1 hour ahead)
Preparing the Picanha
- Take the Picanha out of the fridge and packaging.
- Trim excess fat, but leave a fat layer of approx. 7 mm intact.
- Score the fat layer in a crosshatch pattern to prevent curling and achieve a crispy result.
- Pat the meat dry with kitchen paper.
Seasoning
- Sprinkle the Picanha with a thin layer of coarse sea salt.
- Apply freshly ground black pepper to the meat side.
- Leave to rest for approx. 45 minutes so the seasoning can penetrate.
Optional dry rub
- Add a dry rub of your choice for extra flavour.
Bringing the Picanha to temperature
- Take the Picanha out of the fridge 45 minutes before grilling.
- In the meantime, prepare the barbecue.
Preparing the Barbecue
- Use a barbecue with two zones (direct and indirect heat).
- Maintain a kettle temperature of 110 - 150°C.
- Place an aluminium drip tray under the grate to catch fat.
Cooking – Reversed Sear Method
Slow cooking (indirect heat)
- Place the Picanha fat side up on the grate in the indirect zone.
- Close the lid and cook until an internal temperature of 48°C (for medium-rare).
- Use a meat thermometer to monitor the temperature.
- This takes approximately 45-60 minutes.
Resting period
- Remove the Picanha from the barbecue and wrap loosely in aluminium foil.
- Let the meat rest for 10-15 minutes.
Searing (direct heat)
- Crank up the barbecue for direct heat.
- Grill the Picanha briefly on all sides until the fat layer is crispy.
- Turn the meat regularly and watch out for flare-ups from melting fat.
- Stop once the internal temperature reaches 55°C (medium-rare).
Serving
- Slice the Picanha perpendicular to the grain into thin slices.
- Serve immediately and enjoy a perfectly cooked Picanha!
🔥 Enjoy your meal! 🔥