Reverse Seared Picanha (Smoker, Flex-Flame, or Grill)

Four slices of medium-rare grilled picanha steak with a seared crust, sprinkled with coarse salt and chopped herbs, arranged on a dark surface.

Reverse Seared Picanha (Smoker, Flex-Flame, or Grill)

Reverse-seared picanha will make you the star of your next cookout. We start by grilling or smoking the picanha over low heat. After a short rest, we sear it. The result is a roast that is pink from edge to edge, with a charred fat cap you'll fight over.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 1 10

Resting Time 1 20

Total Time 2 35

Servings

Calories 285kcal

Author Wendy Polisi

Ingredients

1 3 - 4 pound picanha roast
2 tablespoons avocado oil
1 tablespoon sea salt
1 tablespoon steak seasoning
1 teaspoon freshly ground black pepper

Instructions

Dry the picanha with paper towels.
Using a sharp knife, score the fat cap of the piranha ¼-inch deep every ¾ inch. Now work in the other direction to create a crosshatch pattern. Oil the roast.
Mix the seasonings in a bowl, and spread over the outside of the roast. Place on a wire rack set on top of a baking sheet and refrigerate uncovered overnight. (You can also let it sit at room temperature for an hour if you are short on time.)
Preheat your smoker or grill to 250°F. Cook for about an hour, until the internal temperature is 100°F. {Note: For a Ninja FlexFlame, this will be about 50 minutes due to the convection fan. Always use an instant-read thermometer, not the time.}
Remove the picanha from the heat and let rest uncovered for 10 minutes.
Turn the heat up to 500°F. Sear about 3 minutes per side, until an instant-read thermometer is 130°F.
Tent with foil, and allow to rest for 10 minutes before slicing.

Nutrition