Home Recipes U.S. Beef Picanha on the Grill

U.S. Beef Picanha on the Grill

This cut rocks supreme marbling with a thick fat cap which is diamond-scored and generously seasoned, slow-cooked over indirect heat, then finished with a blazing sear for a crispy, mouthwatering crust.

Recipe developed by @BBQBro

Featuring The U.S. Meat Export Federation

Ingredients

1 whole	U.S. beef picanha (top sirloin cap)
	sea salt
	freshly ground black pepper
2–3 cloves	garlic minced

Step 1
Score the fat cap of the picanha in a crisscross (diamond) pattern, being careful not to cut into the meat. Rub the entire cut generously with sea salt, black pepper, and minced garlic.
Step 2
Preheat your grill or smoker to 130–140°C (266–284°F) for indirect heat.
Step 3
Place the picanha on the grill, fat side up, and cook slowly until the internal temperature reaches 54°C (129°F) for medium-rare.
Step 4
Remove the picanha from the grill and let it rest for about 10 minutes. While the meat rests, adjust the grill to medium-high direct heat.
Step 5
Return the picanha to the grill and sear it on all sides, focusing especially on the fat cap to get it beautifully crispy and golden brown.
Step 6
Slice the picanha against the grain and serve immediately. Enjoy the juicy, flavour-packed results!

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Desserts & Sweets

U.S. Beef Picanha on the Grill

Ingredients

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