Overview
Loved by Brazilians, a picanha steak is a triangular cut of beef, taken from the rump cap. It has a thick covering of fat which provides tonnes of flavour and makes this cut particularly well suited to reverse searing. This involves slowly roasting the meat first, then searing the outside at a higher heat – a technique perfectly suited to your EGG, which is easier to heat up than cool down. It also guarantees a perfect finish: rare all the way through, but beautifully caramelised on the outside.
Cook to temperature, not time. For the sake of accuracy and convenience, we would recommend using the EGG Genius, which allows you to measure and manage the temperature from your phone.
Set up your EGG
Set up your EGG for indirect cooking with the ConvEGGtor in the legs-up position, topped with the Stainless Steel Grid. The target temperature is 110°C.
Mix all the rub ingredients together. Using a sharp knife, score the fat cap of the picanha and coat with 3-4 tablespoons of the rub. Set the rest aside for another time.
Roast your picanha
Once your EGG is up to temperature, place the picanha directly onto the grid, fat-side down. Take the picanha off the EGG when the internal temperature is 5°C below your final target:
Rare: 45°C Medium rare: 49°C Medium: 57°C Medium well: 65°C Well done: 70°C
Wrap the picanha in foil and set aside to rest.
Finish with a sear
Switch to direct cooking by removing the ConvEGGtor and adding a Cast Iron Searing Grid. Raise the temperature to 250°C-300°C.
When the EGG is up to temperature, unwrap your picanha and place it on the grid. Sear in the fierce heat for no longer than 2 minutes per side, then rest it in foil for another 15 minutes.
Slice the steak into thin strips, cutting against the grain. Serve with a little horseradish sauce.
