Smoked Reverse Seared Picanha
Smoked Reverse Seared Picanha, this recipe starts in the Traeger pellet grill or smoker and seared on the Blackstone flat top griddle!
Equipment
- Blackstone Griddle
- Traeger/Pellet Grill
- Smoker
Ingredients
- 1 (4-pound) picanha cut of beef
- olive oil, seasoning blend of choice (if yours did not come pre-seasoned)
Instructions
- Pat the picanha dry, brush with olive oil on all sides and season well with your seasoning blend of choice.Note: Skip this step if your picanha came pre-seasoned. You may need to add salt depending on the salt content of your seasoning blend.
- Preheat the smoker or pellet grill to 225 degrees. Place the picanha on the grill grate, fat side up, for 1 1/2 to 2 hours or until the internal temperature reaches 110 degrees.
- Preheat the Blackstone griddle (or cast-iron skillet if you don't have a griddle) to medium high heat for several minutes.
- Add some olive oil 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).
- Slice and serve.