British Griller Picanha (Rump Cap)

Shopping List

• 1 whole picanha / rump cap (1.2–1.5 kg), fat cap on

• 1 tbsp sea salt flakes

• 2 tsp coarse black pepper

• 1 tsp garlic granules

• Drizzle of olive oil or oil of choice
  (Optional: smoked paprika or crushed coriander seed for extra depth)

Method Reverse Sear Style (BBQ)

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.

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.

• Pull when internal temp hits:

  • 52°C – Rare

  • 55°C – Medium Rare

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.