Reverse Seared Picanha Steaks
A flavorful reverse-seared picanha steak, smoked and finished off with a sear for optimal tenderness and taste.
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Equipment
- Ninja Woodfire Grill
- Broiler or Grill (for searing)
Ingredients
- Picanha steaks Thin slices, ideally should be with the grain
- Sea salt
- Garlic jalapeno rub by Heath Ri
- Temp Spike Plus for monitoring cooking temperature
- Pecan pellets for smoking
Instructions
- We season them up with just a little sea salt. Usually, ideally, I do it overnight. Kind of like the dry brine, but I didn't have time to do that, so we just got a few hours of absorbing that good salt flavor.
- We're going to set that wood fire to 275. Get that good smoke. Once that smoked is done and we're at that 125, I'm going to move that wood fire to grill setting high.
- We'll give these a nice sear on both sides. Take it to that 135, that medium, wherever you want. Let them rest.
- Slice into them. Easy as can be.
Video
Notes
- Let the steaks rest after cooking to retain juices.
- Ideally, season the steaks overnight for better flavor absorption.