How To Cook Picanha Right Every Time
Picanha is one of those cuts of beef that stands out because of that fat cap that renders down, makes it delicious and keeps the meat so very juicy.
But to get it right, you’ve got to nail the doneness, and this method helps you do exactly that.
For this one, I use a reverse sear to build a crust without overcooking the inside. It’s a simple method that gives you better texture, a cleaner bite, and a steak that eats right all the way through.
WHAT MALCOM USED IN THIS RECIPE:
Killer Hogs Steak Rub https://bit.ly/KillerHogsSteakRub
Swine Life Prime Beef Rub https://bit.ly/PrimeBeef
Disposable BBQ Cutting Boards https://bit.ly/BBQBoards
BBQ Gloves https://bit.ly/H2Q_BBQGloves
Reverse-Seared Picanha on the Grill
This is all about controlling the internal temp so you can build a crust without overcooking the meat. Low and slow first, let it rest, then finish it hot. Simple process, but it makes a big difference.
INGREDIENTS
1 whole picanha (top sirloin cap)
Swine Life Prime Beef Rub
Killer Hogs Steak Rub
DIRECTIONS
1. SEASON
Light coat of Swine Life Prime Beef.
Follow with a layer of Killer Hogs Steak Rub.
Let sit at room temp 30–45 minutes while the grill comes up to temp.
2. SET UP THE GRILL
Indirect cooking setup (drum cooker or any grill works).
Stabilize temperature at 275°F.
3. COOK (INDIRECT PHASE)
Place picanha on the pit.
Cook until internal temp hits 128–130°F - Usually about 1.5 hours, but go by internal temp, not time.
4. REST + CONTROL CARRYOVER (CRITICAL STEP)
Pull around 128–130°F and leave the probe in.
Let the internal temp rise during the rest. Once it peaks and starts coming back down, go in for the sear.
Open the vents on your pit, open the lid and let the fire get hot.
5. SEAR (HOT & FAST)
Place picanha back onto pit - directly over high heat.
Flip every minute.
Sear for 3–5 minutes total until a crust forms.
6. REST, SLICE, SERVE
Let it rest briefly and slice against the grain.
RECIPE NOTE:
This method is all about controlling the internal temperature so you don’t overcook the picanha during the sear.
By bringing it up slowly over indirect heat, you get even doneness all the way through. When you pull it and let it rest, the internal temp will continue to rise, then eventually peak and start to fall. That’s your window.
Once it starts coming back down, the meat has stopped actively cooking, so you can hit it with high heat to build a crust without pushing it past medium-rare.
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