My local butcher had a gorgeous picanha in the meat case and I was instantly intrigued. I knew I had to make a Smoked Reverse Seared Picanha as a special dinner!

This is a larger cut of meat from the top of the rump with a thick fat cap that is very popular is Brazilian cooking.

Mine was exactly 4 pounds.

You can cut this into smaller steaks or cook it whole, which is what I did.

It’s super tender, less expensive compared to a prime rib, and in my opinion was wayyyyyyy better!

How to make Smoked Reverse Seared Picanha

Mine was pre-seasoned, but you could rub yours with olive oil and favorite seasoning blend if yours is not already seasoned.

Then set your smoker or Traeger pellet grill to 225 degrees.

Smoked Reverse Seared Picanha before cooking

And place the picanha, fat side up, on the grill grate for 1 1/2 to 2 hours or until the internal temperature is 110 degrees.

Next up is searing the picanha for some extra flavor and a nice crust.

With this being a bigger cut of meat and with a rounder top, you may not get every side but that’s ok.

Preheat your Blackstone griddle (or a cast-iron skillet if you don’t have a griddle) to medium high heat.

Add some olive oil or cooking oil of choice and place the picanha, fat side down, for 2 to 4 minutes.

Flip and cook another 2 to 4 minutes.

The internal temperature when removing should be 120 to 125 degrees for medium rare to medium doneness.

Cover with foil and let the picanha rest for 20 to 30 minutes (it will continue cooking as it rests to reach that medium rare to medium doneness).

Then simply slice the Smoked Reverse Seared Picanha and serve 🙂

I enjoyed mine with some horseradish sauce… SO yummy!

If you like Smoked Reverse Seared Picanha, you might also like these recipes…

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