Reverse-Seared Picanha (Malcom Style)

Reverse-Seared Picanha

Picanha (AKA top sirloin cap) is one of the most flavorful cuts you can cook thanks to its thick fat cap that renders down and bastes the meat as it cooks.

And this reverse sear method lets you finish it hot to build a real crust without overcooking the inside - which is so important to nailing the doneness on a beef picanha.

The result is a juicy, medium-rare picanha with even doneness and a rich, beefy bite from edge to edge.

Author

Malcom Reed

Ingredients

• 1 whole picanha (top sirloin cap)
• Swine Life Prime Beef Rub
• Killer Hogs Steak Rub

Directions

1. Light coat of Swine Life Prime Beef.
2. Follow with a layer of Killer Hogs Steak Rub.
3. Let sit at room temp 30–45 minutes while the grill comes up to temp.
4. Indirect cooking setup (drum cooker or any grill works).
5. Stabilize temperature at 275°F.
6. Place picanha on the pit.
7. Cook until internal temp hits 128–130°F - Usually about 1.5 hours, but go by internal temp, not time.
8. Pull around 128–130°F and leave the probe in.
9. Let the internal temp rise during the rest. Once it peaks and starts coming back down, go in for the sear.
10. Open the vents on your pit, open the lid and let the fire get hot.
11. Place picanha back onto pit - directly over high heat.
12. Flip every minute.
13. Sear for 3–5 minutes total until a crust forms.
14. Let it rest briefly and slice against the grain.