Have you tried cooking your own picanha before? Well, I was lucky enough to get my hands on this beautiful American Wagyu picanha roast from Snake River Farms. This cut has been made famous in Brazilian steakhouses (Churrascaria’s) around the world. This cut is also known as culotte, top sirloin cap, or rump cap and is from the Sirloin Primal cut of a cow. Usually a very lean cut of meat except for the distinct fat cap on top of this roast. Now sit back, grab a glass of your favorite cabernet, and enjoy this post for Big Green Egg Reverse Seared Picanha.
Big Green Egg Reverse Seared Picanha
Take the roast out of the packaging an hour before you plan to cook it.
Remove the silver skin and excess fat from the meat side of the roast.
Make crosshatch cuts on the fat cap to help render the fat as it cooks and to get the seasoning down to the meat.
Add your favorite steakhouse seasoning to all sides of the roast. Salt and pepper work just fine!
Using the Big Green Egg EGGspander base and a half moon ceramic insert to set up the grill for 2-zone cooking (direct, indirect). Preheat the Big Green Egg to 250°F.
Place the roast in on the indirect side.
When the internal temperature measures 120°F it is time to pull and crank the heat up to 500°F.
When ready grill the roast fat side down over the direct heat for 90 seconds.
Flip the roast and grill for another 90 seconds.
Pull and let the roast rest 10 minutes before slicing and serving.
Cut the roast in to 1-inch pieces.
You can serve this roast with homemade chimichurri sauce.
- 2.5 lbs picanha roast
- Your favorite BBQ rub (or salt & pepper)
- Preheat the Big Green Egg to 250°F using the EGGspander for 2-zone grilling
- Trim the silverskin and extra fat off the meat side of the picanha
- Crosshatch cut the fat cap side
- Work the rub in to the fat cap and on the meat side
- Grill the roast on the indirect side until the internal temperature is 120°F
- Open the bottom and top vents to get the direct side up to 500°F
- Grill the picanha roast fat side down for 90 seconds then fat side up for 90 seconds
- Pull and let rest 10 minutes before slicing and serving