Reverse Searing Picanha Steaks with Cookinpellets Longhorn Blend is the ultimate pellet grilling technique for this cut of meat. Simple seasonings are all you need! It’s just that good.
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Instructions
Prep Instructions
- Begin by trimming any fat and silver skin off the Picanha roast.
- Slice the Picanha steaks WITH the grain, that way when you go to eat them your final cut is with the grain, giving you your most tender bite.
- After the steaks are cut, season them liberally with kosher salt or Brazilian rock salt. Then get them into the refrigerator to dry brine for at least 3 hours, but preferably overnight.
- After the steaks have dry brined, take them out of the refrigerator 1 hour prior to cooking and allow them to start to come up to room temp.
Cooking Instructions
- Fill the hopper on your pellet grill with Cookin' Pellets Longhorn Blend Pellets.
- Set the smoker to 225º
- After the Picanha steaks reached a temperature of 120º internally, pull them off the smoker and put them into a pan to rest.
- While the Picanaha steaks are resting, turn your grill up to 400º-500º, or as hot as it will go if it won’t go that high. Allow the grill to heat for 10-15 minutes to ensure it’s hot enough to sear.
- Once the grill is up to searing temp, sear the Picanha steaks on each side for approximately 2 minutes, flip, and repeat on the other side. Continue you doing this until there’s a good crust on the Picanha steaks and/or your desired finished internal temperature is achieved.
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