Reverse Seared Picanha - BBQ Recipes
Introduction to Reverse Seared Picanha
Welcome to Big Grill Shop's ultimate guide to the perfect reverse seared picanha! If you're a BBQ enthusiast looking to take your grilling game to the next level, you've come to the right place. We're your one-stop-shop for all things BBQ, and this guide will teach you everything you need to know about reverse searing picanha.
What is Reverse Seared Picanha?
Picanha, also known as top sirloin cap, is a popular cut of beef in Brazilian cuisine. In reverse searing, we first slow cook the meat at a low temperature to evenly cook the interior and then finish it off with a high heat sear to create a delicious crust. This technique ensures a tender and juicy picanha with a perfectly caramelized exterior.
Ingredients for Reverse Seared Picanha
- 1.5 kg (3.3 lbs) of picanha
- Coarse sea salt for seasoning
- Ground black pepper
- Garlic powder
- Wood chunks for smoking
Instructions for Reverse Seared Picanha
Step 1: Preparing the Picanha
Start by ensuring the picanha is at room temperature. Trim off any excess fat, leaving a thin layer for flavor. Score the fat cap in a crosshatch pattern to allow better rendering during cooking. Generously season the entire piece of meat with coarse sea salt, ground black pepper, and garlic powder. Let it rest for at least 30 minutes to allow the flavors to penetrate the meat.
Step 2: Setting up the Grill for Reverse Searing
For the perfect reverse seared picanha, we recommend using a two-zone indirect grilling setup on your grill. Preheat one side of your grill to a low temperature (around 120°C/250°F) and leave the other side unlit. If using charcoal, place a few wood chunks on top of the lit charcoal for added smoky flavor.
Step 3: Slow Cooking the Picanha
Place the seasoned picanha on the unlit side of the grill, fat side up. Close the lid and let it cook slowly until the internal temperature reaches 49°C/120°F for rare or 55°C/130°F for medium-rare. This process usually takes about 45 minutes to an hour, depending on the thickness of the cut.
Step 4: Searing the Picanha
Once the desired internal temperature is reached, transfer the picanha to the preheated side of the grill and sear it for approximately 1-2 minutes per side until a beautiful crust forms. Keep a close eye on it to avoid overcooking. The sear provides a flavorful outer layer while keeping the interior juicy and tender.
Step 5: Resting and Serving
Remove the reverse seared picanha from the grill and let it rest for about 10 minutes before slicing. This allows the juices to redistribute and results in a more flavorful and tender steak. Slice the picanha against the grain, serving it with your favorite accompaniments like chimichurri sauce, grilled vegetables, or crispy potatoes.
Conclusion
Congratulations! You've mastered the art of reverse seared picanha. With the help of Big Grill Shop, you can now create a mouthwatering steak that will impress your family and friends. Our eCommerce & Shopping platform provides a wide range of BBQ equipment, seasonings, and accessories to enhance your grilling experience. Explore our website and discover the finest products to elevate your BBQ game. Happy grilling!
