Picanha Steak Recipe

This Picanha steak recipe is reverse seared on the smoker and pan-roasted with herbs, garlic, and butter for an unbelievably flavorful, tender, just cut of beef.

My family and friends rave over this recipe, and it’s become a frequent request.


– Picanha steak – shallots – garlic cloves – unsalted butter – fresh thyme sprigs – coarse salt and fresh cracked pepper

Slice the fat cap of the Picanha steak in a checkerboard-like manner, with each square being roughly ½”x 1/2” inch.

Place the roast on a rack over a sheet tray and generously season it on all sides with coarse salt. This comes out to be roughly 2 teaspoons to 1 tablespoon.

Put it in the refrigerator uncovered for 12 to 48 hours. I did 24 hours. The next day, season it on all sides with cracked black pepper.

Reverse-sear the steak by placing the Picanha in a preheated smoker to 200° and cook it until it reaches 115° to 120° internally.

Remove the steak and let it rest on a rack for 30 minutes. This will allow the myoglobin to run back through the steak, ensuring it is pink from end to end.

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