The Ultimate Guide to Picanha BBQ Reverse Sear

If you’re looking to impress at your next BBQ with a perfectly cooked picanha, the reverse sear method is your secret weapon. This traditional Brazilian cut of beef, known for its succulent flavor and tenderness, becomes even more irresistible when cooked with the reverse sear technique.

Understanding the Reverse Sear Method

Before diving into the process, it’s crucial to understand what reverse searing entails. Reverse sear is a cooking technique that involves slowly roasting the meat at a low temperature and then finishing it off with a high-heat sear. This method ensures your picanha is cooked evenly from edge to edge, providing a tender inside with a beautifully caramelized crust.

Choosing the Perfect Picanha Cut

When selecting your picanha, look for a piece with a rich, red color and ample marbling. The fat cap should be thick and uniform, as it plays a crucial role in the cooking process, imparting flavor and keeping the meat moist.

Prepping Your Picanha for the BBQ

Preparation is simple but vital for the perfect picanha BBQ reverse sear. Start by trimming any excess fat from the fat cap, leaving about 1/4 inch for flavor. Next, slice the picanha against the grain into steaks that are about 1.5 to 2 inches thick. Season generously with coarse salt, ensuring both sides are well-covered, and let the steaks sit at room temperature for about 30 minutes before cooking.

Slow Roasting to Perfection

Set your grill for indirect heat and preheat it to a low temperature, around 225-250°F. Place your picanha steaks fat side up on the cooler side of the grill, away from the direct heat. Close the lid and let the meat slowly come up to temperature. Use a meat thermometer to monitor the internal temperature, aiming for about 10-15 degrees below your desired doneness.

The High-Heat Sear Finale

Once your picanha steaks reach the target temperature, remove them from the grill and let them rest while you increase the heat for the sear. For the best sear, you want your grill grates to be as hot as possible, so crank up the heat to high or prepare a bed of hot coals if you’re using a charcoal grill.

Return the steaks to the grill, this time directly over the heat source. Sear each side for about 1-2 minutes or until you achieve a deep, dark crust. Be mindful not to overcook the picanha during this stage. The goal is to lock in the flavors and create a beautiful exterior without affecting the perfect doneness you’ve achieved through the slow roast.

Rest and Serve Your Masterpiece

After searing, it’s essential to let your picanha rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, ensuring each bite is as succulent as the last. Slice the picanha against the grain and serve it immediately to savor the full taste and tenderness that the reverse sear method brings out.

The reverse sear technique is a game-changer for cooking picanha on the BBQ. With patience and attention to detail, you’ll elevate this already fantastic cut to new heights. So fire up the grill, gather your friends and family, and get ready to enjoy one of the most delectable BBQ experiences.