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Big Green Egg Reverse Seared Picanha

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. 

Big Green Egg Reverse Seared Picanha

Remove the silver skin and excess fat from the meat side of the roast. 

Big Green Egg Reverse Seared Picanha

Make crosshatch cuts on the fat cap to help render the fat as it cooks and to get the seasoning down to the meat. 

Big Green Egg Reverse Seared Picanha

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. 

Big Green Egg Reverse Seared Picanha

Place the roast in on the indirect side.

Big Green Egg Reverse Seared Picanha

When the internal temperature measures 120°F it is time to pull and crank the heat up to 500°F. 

Big Green Egg Reverse Seared Picanha

When ready grill the roast fat side down over the direct heat for 90 seconds. 

Big Green Egg Reverse Seared Picanha

Flip the roast and grill for another 90 seconds. 

Big Green Egg Reverse Seared Picanha

Pull and let the roast rest 10 minutes before slicing and serving. 

Big Green Egg Reverse Seared Picanha

Cut the roast in to 1-inch pieces. 

Big Green Egg Reverse Seared Picanha

You can serve this roast with homemade chimichurri sauce

Delicious Homemade Chimichurri Sauce Recipe

Delicious Homemade Chimichurri Sauce Recipe

Big Green Egg Reverse Seared Picanha

The BBQ Buddha
This recipe for Big Green Egg Reverse Seared Picanha gets you that Brazillian steakhouse experience right in your backyard.
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main
Cuisine Brazillian
Servings 8

Ingredients
  

  • 2.5 lbs picanha roast
  • Your favorite BBQ rub or salt & pepper

Instructions
 

  • 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
Tried this recipe?Mention @the_bbq_buddha or tag #the_bbq_buddha!

 

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4 comments on “Big Green Egg Reverse Seared Picanha

  1. 5 stars
    I wish I could post a pic; I reversed seared a Picanha and made the Chimichurri sauce and it all turned out beautifully! Served with Caesar salad and twice baked potatoes.
    I may have left it sear a bit too long when I rendered the cap because it flamed up briefly only because I walked away for 10 secs to get my cutting board but nevertheless it was fine as I caught it just in the nick of time.