Beef
Reverse Seared Picanha
Picanha cut from a whole top sirloin, dry brined with Meat Church Blanco, smoked at 180°F to 120°F, rested, then seared in beef tallow. Served with horseradish sauce.
- Prep
- 30 minutes, plus a few hours of dry brine
- Cook
- About 2 hours
- Total
- About 3 hours, plus the dry brine
- Yield
- 4–6 servings
- Method
- Smoked, reverse seared
- Wood
- Your choice
Ingredients
Picanha
Horseradish sauce
Instructions
- Score the fat cap in a crosshatch, deep enough to render but without cutting into the meat.
- Coat with a little olive oil and season with Blanco and extra coarse black pepper. Dry brine uncovered in the fridge for a few hours.
- Set your smoker to 180°F. Smoke fat cap up until the center reads 120°F, about 2 hours.
- Rest on the counter for at least 30 minutes.
- Heat a cast iron pan with the tallow until it's very hot, then sear each side for about 10–20 seconds, pressing down with tongs. Watch the fat cap so it doesn't scorch.
- Rest for 10–15 minutes.
- While it rests, stir together the horseradish sauce ingredients.
- Slice against the grain and serve with the horseradish sauce.
Pitmaster Notes
- Picanha's grain changes direction, so check it as you slice.
- Render the subprimal trimmings into tallow and use it for this sear.
- Leftovers make an incredible sandwich with Havarti, red onion and the horseradish sauce.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
From dkcraftbbq.com/recipe/reverse-seared-picanha