Fire & smoke · from the fire
Picanha off the board
Reverse sear the way it's meant to be: first slow and indirect to 48°C, then short and hard over the coals for the crust. Medium-rare off the board, with chimichurri on the side.
Ingredients (serves 20)
- 2 picanhas of about 1.2 kg each, fat cap scored
- Coarse sea salt and black pepper
- BBQGurus dry rub
- Chimichurri (see basics)
Method
- Season the picanhas generously with salt, pepper and rub and let them come up to room temperature.
- Cook indirect at around 140°C to a core temperature of 48°C — allow just under an hour.
- Then sear short and hot over the direct zone: a minute and a half per side, fat cap first.
- Rest for ten minutes, slice against the grain and serve off the board with chimichurri.
Tip from the guru
Trust your probe thermometer, not the clock — every picanha is different, and you taste every degree of difference.
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