If you're ready to elevate your grilling game, look no further than the mouthwatering Big Green Egg Reverse Seared Picanha! This Brazilian delicacy is not just a meal; it's an experience that will impress your family and friends. Imagine juicy, tender beef with a perfectly caramelized crust, all infused with the smoky flavors of your Big Green Egg. With a little patience and the right technique, you can transform a simple cut of meat into a show-stopping centerpiece for any gathering. Are you ready to discover the secrets to achieving that perfect sear? Dive into our recipe and unlock the full potential of this incredible dish!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Brazilian
Serves: 4-6 servings
Ingredients
- 1 Picanha (2-3 lbs)
- Coarse Salt
- Black Pepper
- Garlic Powder
- Olive Oil
Instructions
- Remove the Picanha from the refrigerator 45-60 minutes before cooking to allow it to come to room temperature, ensuring even cooking.
- Prepare your Big Green Egg by setting it up for indirect cooking, targeting a low temperature of 225-250°F (107-121°C). Add natural lump charcoal and stabilize the temperature.
- Pat the Picanha dry with paper towels to remove excess moisture, which helps achieve better seasoning adherence and bark formation.
- Trim any excess fat cap to approximately 1/4 inch thickness, leaving some fat for flavor and moisture.
- Season the entire Picanha generously with coarse salt, black pepper, and garlic powder. Ensure even coverage on all sides.
- Place the Picanha on the grill grates in the indirect cooking zone, fat side up, and insert a meat thermometer into the thickest part.
- Slow cook the Picanha until it reaches an internal temperature of 110-115°F (43-46°C), which typically takes 45-60 minutes.
- While the meat is cooking, prepare your grill for direct high-heat searing by opening the bottom and top vents fully to increase temperature to 500-550°F (260-288°C).
- Once the Picanha reaches the target internal temperature, remove it from the grill and let it rest for 10-15 minutes.
- Brush the meat lightly with olive oil to help promote even searing and prevent sticking.
- Return the Picanha to the grill over direct high heat, searing each side for 1-2 minutes to develop a dark, caramelized crust.
- Remove from heat when the internal temperature reaches 125-130°F (52-54°C) for medium-rare, or adjust according to preference.
- Let the Picanha rest for an additional 10-15 minutes before slicing against the grain into thin, angled cuts.
- Serve immediately, optionally with chimichurri sauce or your preferred accompaniment.
Tips
- Bring it to Room Temperature: Start by removing the Picanha from the refrigerator 45-60 minutes before cooking. This step ensures even cooking throughout the meat.
- Set Up for Success: Prepare your Big Green Egg for indirect cooking at a stable low temperature of 225-250°F (107-121°C). Use natural lump charcoal for the best flavor.
- Dry and Trim: Pat the Picanha dry with paper towels to enhance seasoning adherence and bark formation. Trim the fat cap to about 1/4 inch thick to retain flavor without excess greasiness.
- Season Generously: Don’t skimp on the seasoning! Use coarse salt, black pepper, and garlic powder for a robust flavor profile. Make sure to cover all sides evenly.
- Monitor the Temperature: Insert a meat thermometer into the thickest part of the Picanha and cook until it reaches 110-115°F (43-46°C) for a perfect medium-rare finish.
- Prepare for Searing: Once the Picanha has reached the desired internal temperature, crank up your grill to 500-550°F (260-288°C) for that essential high-heat sear.
- Rest Before Searing: Allow the meat to rest for 10-15 minutes after cooking to let the juices redistribute, ensuring a tender bite.
- Sear to Perfection: Brush the meat lightly with olive oil before searing to prevent sticking and achieve that beautiful crust. Sear each side for 1-2 minutes.
- Slice Against the Grain: After resting again, slice the Picanha against the grain into thin, angled cuts for the best texture and presentation.
- Serve with Style: Enhance your dish with chimichurri sauce or your favorite sides to complete this Brazilian feast!
Nutrition Facts
Calories: 448kcal
Carbohydrates: 0g
Protein: 40g
Fat: g
Saturated Fat: g
Cholesterol: 120mg
