APPS & SIDES
Reverse-Seared Picanha on the Z Grills
Learn how to make reverse-seared picanha on a Z Grills pellet grill for the perfect balance of smoky flavor, juicy tenderness, and flame-kissed char. Slowly smoke the whole picanha at a low temperature, then finish it directly over the fire pot to render the fat cap and build an incredible crust. This simple method uses just salt, black pepper, and granulated garlic for bold, beef-forward flavor.
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INGREDIENTS
-
Meat
1 whole picanha (3½-4 lbs) -
Seasoning
Kosher salt
Black pepper
Granulated garlic
INSTRUCTIONS
1. Prep the picanha
Remove the picanha from the cryovac and pat it completely dry with paper towels.
You’ll have two distinct sides: the fat cap and the meat side. I like to trim the fat cap down, leaving about ⅛ to ¼ inch of fat.
Score the fat cap by cutting across it about ½ inch apart, then cross-score it in the opposite direction to create a diamond pattern. Be careful not to cut down into the meat.
2. Season
For this recipe, keep the seasoning simple: salt, black pepper, and granulated garlic.
Season the entire picanha generously, making sure you get the seasoning into the scored fat cap as well.
For this recipe, keep the seasoning simple: salt, black pepper, and granulated garlic.
Season the entire picanha generously, making sure you get the seasoning into the scored fat cap as well.
3. Start low and slow
Set your Z Grills to 160°F, or use the Super Smoke setting if your grill has one. Anything under 200°F will work.
Once the grill reaches temperature, place the picanha on the middle shelf, fat cap up.
Cook for approximately 1 hour to 1 hour 15 minutes, depending on the size of your picanha and the temperature of your grill.
For rare, pull it when the internal temperature reaches approximately 105–110°F.
For medium-rare to medium, take it to approximately 115–120°F.
Set your Z Grills to 160°F, or use the Super Smoke setting if your grill has one. Anything under 200°F will work.
Once the grill reaches temperature, place the picanha on the middle shelf, fat cap up.
Cook for approximately 1 hour to 1 hour 15 minutes, depending on the size of your picanha and the temperature of your grill.
For rare, pull it when the internal temperature reaches approximately 105–110°F.
For medium-rare to medium, take it to approximately 115–120°F.
4. Get the grill ready for the sear
Remove the picanha from the grill.
Now comes the fun part.
Put on a good heat-resistant glove and carefully remove the internal components of your Z Grills so you can expose the fire pot, leaving one cooking grate positioned directly over it.
Turn the grill up to 500°F or its highest temperature setting.
Be careful during this step. You're going to be cooking directly over the fire pot, and you're going to get some serious flame.
5. Sear over the fire
Once the grill is ripping hot, place the picanha directly over the fire pot, starting fat cap down.
Let it sear for about 1 to 1½ minutes, then flip it.
Close the lid and let it go another 1 to 1½ minutes.
From there, start turning the picanha approximately every 45 seconds to 1 minute, depending on how much flame you're getting.
As that fat renders, it will hit the fire pot and create flames that kiss the outside of the picanha. That's char—and char is flavor.
Keep rotating and searing until the internal temperature reaches approximately 120–125°F for a beautiful medium-rare.
Once the grill is ripping hot, place the picanha directly over the fire pot, starting fat cap down.
Let it sear for about 1 to 1½ minutes, then flip it.
Close the lid and let it go another 1 to 1½ minutes.
From there, start turning the picanha approximately every 45 seconds to 1 minute, depending on how much flame you're getting.
As that fat renders, it will hit the fire pot and create flames that kiss the outside of the picanha. That's char—and char is flavor.
Keep rotating and searing until the internal temperature reaches approximately 120–125°F for a beautiful medium-rare.
6. Rest and slice
Carefully remove the picanha from the grill and place it on a cutting board.
Let it rest for 10–15 minutes.
Then slice it thinly against the grain, making sure to get some of that beautifully charred, rendered fat with every slice.
Serve immediately and enjoy.
Carefully remove the picanha from the grill and place it on a cutting board.
Let it rest for 10–15 minutes.
Then slice it thinly against the grain, making sure to get some of that beautifully charred, rendered fat with every slice.
Serve immediately and enjoy.
The result: smoky, juicy picanha with a rendered fat cap, incredible crust, and that flame-kissed char you just can't get from a traditional oven-style sear.
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