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5 from 2 votes

Big Green Egg Reverse Seared Picanha

This recipe for Big Green Egg Reverse Seared Picanha gets you that Brazillian steakhouse experience right in your backyard.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main
Cuisine: Brazillian
Servings: 8
Author: The BBQ Buddha

Ingredients

  • 2.5 lbs picanha roast
  • 1 tbsp olive oil for slather
  • 3 tbsp Your favorite BBQ rub or Buddha Blend below

Buddha Rub Blend

  • 4 tbsp Coarse Kosher Salt
  • 2 tbsp Coarse black pepper
  • 1 tbsp Granulated garlic
  • 1 tbsp Onion powder

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
  • Add olive oil all over the roast to help as a binder for the seasoning.
  • 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