Canada
Australia
Reverse Seared Picanha Steak
Reverse Seared Picanha Steak
Rated 5.0 stars by 1 users
Category
Beef
Servings
4
Prep Time
10 minutes
Cook Time
120 minutes
Turn your backyard into a Brazilian steakhouse with this easy and delicious Picanha Steak. This version is generously seasoned and reverse seared on the Pit Boss Platinum Series KC Combo until smoky and perfectly tender. Slice it up thinly and serve with rice, beans and top with chimichurri.
Ingredients
Olive Oil
-
Pit Boss Chop Steak House Rub
Cutting Board
Temperature Probe
For more flavor penetration in the meat, try dry-brining with a light rub of kosher salt or sea salt the night before.
Special Tools
BIGGER. HOTTER. HEAVIER. TIP
Directions
Fire up your Pit Boss Platinum Series KC Combo and preheat to 225°F. If using a gas or charcoal grill, set it up for low, indirect heat.
Generously season both sides of steak with Chop House, insert temperature probe, and place steak directly on the grill grate.
Cover grill and cook 1 ½ to 2 hours, or until internal temperature reads 125°F to 130°F.
Remove steak from grill, then preheat KC Combo griddle to medium-high flame. Heat olive oil on the griddle, then sear steak 2 minutes per side on all sides.
Remove steak from the griddle, and allow to rest on a cutting board for 10 minutes. Slice steak, against the grain, and serve warm.