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In this delicious Grilled Whole Picanha Recipe, we will teach you how to make the best picanha on the kettle grill which will be tender, juicy, and absolutely packed full of flavour!!. This mouth watering Grilled reverse sear Picanha recipe is easy to make and best of all it can feed a whole family without breaking the bank! In this recipe we first seasoned it with our Mad Cow Rub and then smoked the picanha before being grilled, then fired up the coals super hot in order to reverse sear the whole picanha roast! This is going to be a great hit at your next gathering with friends and family and a new favourite for sure! Take a look below to see everything you need!
To start off this recipe gather all your ingredients for easy preparation. Once you have everything together, start by preparing your Picanha for the grill.. To do this apply a little bit of olive oil to the outside of the picanha roast. This will act as a little bit of a binder and help later on when it comes time to sear the steak. Next, apply your favourite BBQ Rub for beef (ideally with no sugar) – We used our Mad Cow beef rub which is absolutely amazing on beef. Once your whole picanha has been seasoned, let it sit for 30 minutes while you get the grill set up for cooking indirect between 225F – 250F. Once your grill has been set up using the indirect cooking method and you have clean smoke coming out of your vents, place the whole picanha onto the grill opposite the coals. It’s always recommended to use a good digital meat thermometer to monitor the internal tempreture of the picanha as it cooks, so don’t forget to insert your thermometer. Lastly, add a small piece of hardwood to the coals to add a light kiss of smoky flavour to the ribeyes. Once everything is on the grill, close the lid and begin cooking until you’ve reached an internal tempreture of around 115-120F. With your picanha cooked indirect to an internal tempreture of 115-120F, open up the grill and either mix together your coals or add additional lit coals because it’s important for your coals to be roaring hot for the reverse sear grill portion. Once your coals are roaring hot spin the grate and begin to sear your picanha for 45 seconds on each side twice being careful on the last film when the fat cap is down. If it’s getting a bit dark from the first sear on the fat adjust the time accordingly. Once you have grilled your picanha remove them from the heat and then let the picanha rest for 10 minutes before slicing agains the grain. That’s it… Enjoy! STEP #11STEP #22STEP #33
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To start off this recipe gather all your ingredients for easy preparation. Once you have everything together, start by preparing your Picanha for the grill.. To do this apply a little bit of olive oil to the outside of the picanha roast. This will act as a little bit of a binder and help later on when it comes time to sear the steak. Next, apply your favourite BBQ Rub for beef (ideally with no sugar) – We used our Mad Cow beef rub which is absolutely amazing on beef. Once your whole picanha has been seasoned, let it sit for 30 minutes while you get the grill set up for cooking indirect between 225F – 250F.
Once your grill has been set up using the indirect cooking method and you have clean smoke coming out of your vents, place the whole picanha onto the grill opposite the coals. It’s always recommended to use a good digital meat thermometer to monitor the internal tempreture of the picanha as it cooks, so don’t forget to insert your thermometer. Lastly, add a small piece of hardwood to the coals to add a light kiss of smoky flavour to the ribeyes. Once everything is on the grill, close the lid and begin cooking until you’ve reached an internal tempreture of around 115-120F.
With your picanha cooked indirect to an internal tempreture of 115-120F, open up the grill and either mix together your coals or add additional lit coals because it’s important for your coals to be roaring hot for the reverse sear grill portion. Once your coals are roaring hot spin the grate and begin to sear your picanha for 45 seconds on each side twice being careful on the last film when the fat cap is down. If it's getting a bit dark from the first sear on the fat adjust the time accordingly. Once you have grilled your picanha remove them from the heat and then let the picanha rest for 10 minutes before slicing agains the grain. That's it... Enjoy!
gilakas’la / čɛčɛ haθɛč
We respectfully and gratefully acknowledge that we live, work and play within the traditional territory of the K’ómoks Nation.
