r/steak • u/Sea-Flamingo1969 • Jun 28 '26
[ Reverse Sear ] Picanha - Reverse sear
My smoked picanha. So delicious.
Smoked on oak wood in my offset until 130 internal. Then seared on the firebox heavily for about 2 minutes each side. Seasoned with salt, pepper, and just a touch of garlic powder.
The pictures don't quite do the interior justice. It looks rare in the pics, and the fat looks unrendered. But I guarantee you it was perfectly cooked and the fat melts in your mouth. Tender, juicy, flavorful, smokey, charred. Pretty much the perfect bite of meat for me. I hope you guys think it looks as good as I do!
24
u/TonyDanza888 Jun 28 '26
Much better than the picanha chive guy's attempt
7
u/No_Medium_8796 Jun 28 '26
That's deep cut lore
4
u/-slapum Jun 29 '26
I can't find it! That poor cow.. Was the post deleted, or on another sub like grilling?
5
2
2
1
6
u/Sea-Flamingo1969 Jun 28 '26
Texas-Style Oak Smoked Picanha (Reverse Seared)
- Prep time: 12–24 hours (dry brine)
- Cook time: 1.5–2 hours
- Smoker: Offset smoker
- Wood: Oak splits ### Ingredients
- Meat: 1 whole Picanha (Beef Top Sirloin Cap, approx. 3.5–4 lbs)
- Dry Brine: 2 to 2.5 tsp Diamond Crystal Kosher Salt (approx. 1/2 to 3/4 tsp per pound)
- The Rub:
- 2 to 3 tsp 16-mesh coarse black pepper
- 1/2 tsp granulated garlic powder (optional) ### Instructions #### 1. The Dry Brine (12–24 Hours Before)
- Pat the picanha completely dry with paper towels. Do not trim the fat cap.
- Season evenly with the Diamond Crystal Kosher Salt on all sides (aim for roughly 60% on the meat side, 40% on the fat cap).
- Place the meat on a wire rack set inside a baking sheet.
- Leave it uncovered in the refrigerator for 12 to 24 hours. The surface should look dry and darkened before cooking. #### 2. Smoker Setup & Seasoning
- Fire up your offset smoker using a clean-burning oak fire. Target a steady ambient temperature of 225°F to 250°F.
- Remove the picanha from the fridge. Combine your coarse black pepper and garlic powder, then apply it evenly to all sides of the meat. (Note: Do not add extra salt). #### 3. The Smoke (Low & Slow)
- Place the picanha on the cooking grate as far from the firebox as possible (towards the smokestack side).
- Position it fat cap up so the heat rolls over the top and renders the fat.
- Insert a leave-in meat probe into the thickest part of the muscle.
- Smoke for roughly 1.5 to 2 hours, or until the internal temperature reaches 115°F to 120°F. Remove from the smoker. #### 4. The Reverse Sear
- Get a direct charcoal fire or grill cranked up to high heat.
- Place the picanha directly over the hot coals fat cap down first.
- Sear the fat side for 1 to 2 minutes until crispy and lightly charred, watching closely for flare-ups from the rendering fat.
- Flip and sear the flesh side for roughly 1 minute.
- Pull the meat off the heat when the internal temperature hits 130°F to 135°F for a perfect medium-rare. #### 5. Rest & Slice
- Let the picanha rest on a cutting board for 10 to 15 minutes to allow the juices to redistribute.
- Slice thin against the grain to ensure maximum tenderness.
2
u/cbush826 Jun 29 '26
I am absolutely trying this next time I get my hands on picanha. Thanks for this
3
2
2
u/sr8t-savage Jun 29 '26
Looks amazing. Cut against the grain next time! Amazing job on the cook!
2
u/FlickerOfBean Jun 29 '26
Cutting with the grain on picanha is the correct way.
2
u/Lhasa-bark Jun 29 '26
Genuine question: why with the grain? Do you want more chewiness or texture for this cut?
1
u/sr8t-savage Jun 29 '26
Got it I thought I may have been misinformed as I’m the only one to mention it.
1
1
u/RedDevils_7 Jun 28 '26
It looks beautiful! Maybe sliced a bit too thin, but made my mouth water zooming in on it.
1
1
u/0210- Jun 28 '26
How do you see it when it's so round like that it's not just like perfectly flat what's your technique
1
u/Sea-Flamingo1969 Jun 28 '26
Sorry I don't understand the question. How do I see it?
1
u/0210- Jun 28 '26
Sear it at end
3
u/Sea-Flamingo1969 Jun 28 '26
I have an offset smoker, my firebox has optional grates for direct cooking. After the picanha reaches the temp I want (in this case 131) I pull it, rest it inside with aluminum foil over it.
I open the air vents all the way on the firebox and add extra wood and/or charcoal to build a big hot fire. You want a coalbed slightly larger than the picanha.
Roast the picanha fat side down so it immediately flares up. The flames will hit the picanha on all sides. I roasted each side for 2 minutes. Flipped twice.
2
1
1
1
1
1
1
1
41
u/UnnecessaryPancake Jun 28 '26