Smoked Picanha Steak

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This Smoked Picanha Steak recipe features thick sirloin cap steaks seasoned simply and cooked low and slow on a pellet grill before being reverse seared for a crispy fat cap and juicy medium-rare center. Perfect for an easy Brazilian-inspired steak dinner at home.

Prep Time15

Cook Time45

Resting Time10

Total Time1 10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 386kcal

Author: Jeri Walker

Ingredients

3-4 pound sirloin cap roast (picanha)
1 tablespoon olive oil
2 teaspoons coarse kosher salt
1 teaspoon coarse black pepper
1 teaspoon garlic powder

Instructions

Cut the Picanha. Locate the grain running through the roast. Using a sharp knife, cut with the grain into steaks about 1½ inches thick. You should end up with 4-6 thick steaks.
Season. Pat the steaks dry with paper towels. Brush lightly with olive oil and season all sides with salt, pepper, and garlic powder.
Preheat Grill. Preheat your pellet grill to 225°F.
Smoke. Place steaks on the grill with the fat cap facing up. Smoke for about 20 minutes, then flip and continue cooking until the internal temperature reaches 120°F for medium-rare (about 30-40 minutes total, depending on thickness).
Sear. Increase grill temperature to 400°F, or heat a cast iron skillet over high heat. Sear steaks for 1-2 minutes per side, including the fat cap side, until the internal temperature reaches:
125°F = Rare
130°F = Medium-Rare
135°F = Medium
Rest. Transfer steaks to a cutting board and rest for 5-10 minutes. Slice against the grain before serving.

Notes

The most important step is cutting the raw roast with the grain. After cooking, slice individual steaks against the grain for maximum tenderness.
Leave space between steaks on the grill for better smoke circulation.
Pull steaks a few degrees early, as they will continue cooking while resting.
For extra flavor, hold each steak upright with tongs and sear the fat cap for 30-60 seconds.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat gently in a skillet with a splash of broth or butter, or warm covered in a 250°F oven for about 10 minutes.

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