Reverse Seared Picanha Steak


So what’s a reverse sear? Unlike most recipes that would tell you to sear the outside of your meat and then cook it in the oven, this technique cooks slowly first and then sears the outside. That’s why it is ideally suited to your EGG which is easier to heat up than cool down. It also guarentees you get a perfect cook, rare all the way through is the way I like it.

The Picanha is a cut from the point end of a beef rump. The Brazilians call it Picanha and the Americans Tri-Tip due to it being a triangular shape. No matter what it’s called it’s a cracker and cheap.

The whole Picanha is around 1-1.2kg. Buy it all, don’t get it chopped up. If there’s just a couple of you don’t worry, the leftover beef makes the most amazing beef sandwiches or salad. 

Rub Ingredients

  • 200g Maldon sea salt
  • 70g Soft light brown sugar
  • 25g English mustard powder
  • 25g Smoked paprika
  • 25g Freshly ground black pepper

Mix the run ingredients together. There is way more here than you need for a single Picanha.


  1. Mix all the rub ingredients together.
  2. Rub your Picanha and set aside, you’ll probably only need 3 or 4 tablespoons of the rub.
  3. Light your EGG and set it up for indirect cooking at 110C. 
  4. Place your rubbed Picanha onto the stainless grid and if possible use a wireless meat thermometer to continuously measure the temperature of the middle of your Picanha. 
  5. Take the Picanha off when it reaches 5C less than the temp you want to ideally get it to reach for your preferred cook. This will likely take 40 minutes for rare.
  6. Wrap it in foil and set aside to rest.
  7. Set your EGG to direct cooking, ideally with a cast iron grid. Raise the temperature to 250-300C.
  8. When the EGG is up to temperature unwrap your Picanha and sear for no longer than 2 minutes a side. 
  9. Now rest your Picanha in foil for at least 5 minutes (15 is better). 

Slice thin strips of the Picanha and serve with a little horseradish sauce and whatever else you want with it. 

Beef ideal cooking temperatures

  • Rare - 52C
  • Medium Rare - 57C
  • Medium - 63C
  • Medium Well - 68C
  • Well Done - 74C
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© Nic Williams 2014