Picanha is a delectable cut of meat that can be extremely versatile. This low and slow reverse sear method can prove to be a new favorite method of cooking this traditional Brazilian cut.
1 whole picanha
Salt and freshly ground black pepper
½ tsp of olive oil
Chimichurri sauce for garnish
- Pat the picanha roast dry, then rub it with olive oil and salt and pepper. Allow it to come to nearly room temperature for more even cooking.
- You can either cook this roast over indirect heat on the grill or smoker (preferred method) or in the oven. If using the grill, do not place the picanha directly over a burner, but ideally have the roast situated in the center of the grill, with outside burners on a low setting, with the ambient grill temperature at around 200-225 degrees Fahrenheit. If cooking in the oven, place the roast in a roasting pan with the temperature at 200 degrees. Note: we recommend using a smart digital thermometer such as the Meater, which reads the internal temperature of the meat, and the ambient temperature of your grill or oven, which can be helpful when adjusting the temperature.
- Cook for around one hour until the internal temperature of the meat is 115 degrees.
- If using the oven, heat a skillet with a small amount of olive oil to a high temperature and sear the roast for 1-2 minutes on both sides until it is beautifully browned. If using the grill, sear the roast for 1-2 minutes over high heat until you achieve a beautiful brown color. Using the thermometer, you should aim for a final temperature of 120-130 degrees for rare to medium-rare doneness.
- Remove the roast from the heat, tent it with foil, and allow it to rest for at least 10 minutes.
- Serve sliced against the grain topped with chimichurri sauce or plain.