Reverse Seared Picanha
By Connor Forbes
My Mom was visiting my family for a few weeks. It’s always wonderful to have her here and I end up cooking new things because she likes to pick out interesting cuts of meat for me to cook. She found a picanha steak at a butcher nearby. I had never cooked picanha, nor knew much about it besides it being very popular in Brazil. It looked like a tri tip to me so I decided to cook it like I would a tri tip. And oh my goodness, this was a tasty steak!
- 3 lb Picanha, whole
- 2 tbsp Worcestershire sauce
- 1 tbsp salt
- 1 tbsp pepper
Marinate the picanha in the Worcestershire, salt, and pepper. Set up your smoker and get temperature to about 250°. Smoke until about 120° degress internal. To sear you have multiple options. If your smoker is able to increase temperature bump it up to the max temp. If you are on a traditional charcoal grill move picanha from indirect heat to direct heat. If you don’t have a smoker at all you can cook in your oven at 250° and finish off with a sear on a cast iron pan on the stove top. Your picanha is done when it reaches 130-135 internal temperature. Slice into thick steaks and EAT!
For more recipes visit www.zapinin.com/food.