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Reverse Seared Picanha Steak

Reverse Seared Picanha Steak

Category Beef Dinner Healthy Regional Griddle Date Night Fathers Day
Servings 4
Prep Time 10 minutes
Cook Time 2 Hours

Turn your backyard into a Brazilian steakhouse with this easy and delicious Picanha Steak. This version is generously seasoned and reverse seared on the Pit Boss Platinum Series KC Combo until smoky and perfectly tender. Slice it up thinly and serve with rice, beans and top with chimichurri.

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Ingredients

Special Tools

  • Cutting Board
  • Temperature Probe

Directions

  1. Fire up your Pit Boss Platinum Series KC Combo and preheat to 225°F. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Generously season both sides of steak with Chophouse Steak Rub, insert temperature probe, and place steak directly on the grill grate.
  3. Cover grill and cook 1½ to 2 hours, or until internal temperature reads 125°F to 130°F.
  4. Remove steak from grill, then preheat KC Combo griddle to medium-high flame. Heat olive oil on the griddle, then sear steak 2 minutes per side on all sides.
  5. Remove steak from the griddle, and allow to rest on a cutting board for 10 minutes. Slice steak, against the grain, and serve warm.

 

WOOD PELLET RECOMMENDATION

Pit Boss Classic Blend Hardwood Pellets