Smoked Picanha
Picanha delivers exceptional flavor and tenderness without the premium price. Gentle smoking followed by a quick sear creates the perfect crust while the signature fat cap bastes the meat. Brazilian steakhouse quality, made simple at home.
Servings 6 people
Ingredients
- 1 whole picanha steak with fat cap intact
- kosher salt or coarse rock salt
- 2 tsp neutral oil
Instructions
- Prep the picanha by trimming any silver skin from the bottom side. Use a sharp knife to score the fat cap in a 1/2-inch crosshatch pattern to help render the fat. Drizzle lightly with oil and generously season all over with kosher salt. Allow to sit for at least 1 hour at room temperature, or ideally refrigerate overnight.
- Preheat your smoker to 250°-275°F (120°-135°C), setting up for indirect low and slow cooking. Add preferred wood chunks, chips, or pellets such as oak or hickory.
- Smoke the meat by placing the picanha on the cooler side of the smoker with a remote probe thermometer inserted into the thickest part. Close the lid and cook until the internal temperature reaches 115°F (46°C), approximately 60-90 minutes.
- Remove the picanha from the smoker once it reaches 115°F internal temperature. Increase the grill's temperature to high heat for searing, or alternatively, heat a heavy cast iron skillet over high heat on the stove.
- Sear the picanha for about 2 minutes per side until a beautiful crust forms and the internal temperature reaches 130°-135°F (54°-57°C) for medium-rare doneness.
- Rest the steak for 10 minutes before slicing against the grain. Sprinkle with a finishing touch of salt before serving. Enjoy with chimichurri sauce or your favorite accompaniments.
Notes
- Salt at least 1 hour prior to cooking. For maximum flavor, dry brine with kosher salt the night before cooking. Season on a wire rack and refrigerate uncovered overnight. Remove from refrigerator 1 hour prior to cooking.
- Study the grain direction before cooking so you know exactly how to slice it afterward.
- This cut shines when cooked to medium-rare. Avoid overcooking. Reference the steak temperature doneness chart for guidance.
- No smoker? No problem. You can cook the picanha in the oven at the same temperature, then sear in a skillet. Or try my sous vide picanha method.
