BEEF / REVERSE SEAR
PicanhaRump Cap
A crisp fat cap, a hot sear and thick slices straight from the board.
Time is a guide, temperature is the target.
One whole rump cap · fat cap on
Indirect cooking, then a hot finish
Rest before slicing
REVERSE SEAR STYLE / BBQ
Method
1. Prep the Meat
Take the picanha out of the fridge 1 hour before cooking. Need to be at room temp
Trim any silverskin but leave the fat cap.
Score the fat lightly in a criss-cross pattern.
Rub with olive oil, then coat all over with salt, pepper, garlic, and optional extras.
2. Fire Up the BBQ
Set your BBQ for 2-zone cooking one side with coals (direct), one side without (indirect).
Temp target: 140–160°C on the indirect zone.
Use lumpwood charcoal for best flavour.
3. Indirect Cook (Low & Slow)
Place the picanha fat side up on the indirect side.
Close the lid and let it slowly roast until the internal temp hits 45–48°C before searing. This is an intermediate checkpoint, not ready to serve.
4. Sear to Finish
Move the meat over to the direct heat zone, fat side down.
Sear for a few minutes until the fat crisps and you’ve got some good colour.
Recipe doneness options — estimated pull temperatures:
50°C – Rare. Aim for 52°C after resting.
52°C – Medium-rare. Aim for 54°C after resting.
5. Rest
Take it off the grill and rest it for 10–15 minutes, loosely wrapped in foil.
Let those juices settle worth the wait.
6. Slice & Serve
Slice against the grain into thick strips.
Sprinkle with a bit of finishing salt.
Serve straight off the board with whatever you fancy on the side.
KEEP COOKING
