Reverse Seared Picanha Steak

Cook Time

120 mins

Cooking Method

Reverse Sear

Cuisine

Brazilian

Difficulty

Easy

Prep Time

10 mins

Servings

4



Ingredients


Olive Oil

3 lbs Picanha Steak, Top Sirloin Cap, fat cap removed

TT Pit Boss Chop House Steak Rub



Cooking Instructions


Turn your backyard into a Brazilian steakhouse with this easy and delicious Picanha Steak.  This version is generously seasoned and reverse seared on the Pit Boss Platinum Series KC Combo until smoky and perfectly tender. Slice it up thinly and serve with rice, beans and top with chimichurri.  


What is Picanha Steak? 

Picanha, the Brazilian term for the top sirloin cap, is a steak specialty of a Churrascaria that is typically grilled and sliced off a skewer. 


Wood Pellet Recommendation 

The flavor blends of sweet and savory make the Competition Blend Wood Pellets a can’t miss for this Picanha Steak recipe.  

Note: This recipe uses Pit Boss Chop House Steak Rub seasoning.

  1. Fire up your Pit Boss Platinum Series KC Combo and preheat to 225°F. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Generously season both sides of steak with Chop House, insert temperature probe, and place steak directly on the grill grate.
  3. Cover grill and cook 1 ½ to 2 hours, or until internal temperature reads 125°F to 130°F.
  4. Remove steak from grill, then preheat KC Combo griddle to medium-high flame. Heat olive oil on the griddle, then sear steak 2 minutes per side on all sides.
  5. Remove steak from the griddle, and allow to rest on a cutting board for 10 minutes. Slice steak, against the grain, and serve warm.


Special Tools


  • Cutting Board
  • Temperature Probe


Bigger. Hotter. Heavier. Tip


For more flavor penetration in the meat, try dry-brining with a light rub of kosher salt or sea salt the night before.



Diet Info


  • Low Carb








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