How to Grill Brazilian Picanha
How to Reverse Sear Delicious Sirloin Cap (Brazilian Picanha)
Servings: 6
Ingredients
- Whole Sirloin Cap (Picanha)
- kosher salt
- 1 tablespoon olive oil
Instructions
- Trim off silver skin if there is any.
- Cut steaks about 1 1/2 to 2 inches lengthways.
- Salt with kosher salt liberally. Put on rack. Refrigerate 24 hours.
- Take meat out 30 minutes to one hour before cooking. It should have a darker appearance and the salt will be absorbed.
- Light Grill. Once hot, turn off one side of the grill.
- Place meat on the side that has no heat.
- Once the meat has reached 80 degrees,F, turn over.
- Once the meat has reached 115 degrees F. rub olive oil on each side.Place on hot grill to sear, about a minute on each side.
- Rest meat for 10 minutes. Add black pepper.
- Cut across the grain to serve.
