Reverse-sear steak and picanha checkpoints
Rare: estimated pull at 50°C; aim for 52°C after resting.
Medium-rare: estimated pull at 52°C; aim for 54°C after resting.
These are the British Griller reverse-sear recipe preferences for intact beef, not universal safety temperatures. Check the centre during resting: carry-over varies. A pre-sear checkpoint is a separate cooking stage, not the final pull or serving target.
For other doneness choices and cut-specific roast guidance, use the Temperature Cooking Guide. Properly cook every outside surface of intact beef. Minced, rolled, skewered, pierced, injected or mechanically tenderised meat needs thorough cooking; the intact-cut exception does not apply.
Leave the fat cap on it bastes the meat as it cooks. And don’t bin it – crisp it up and eat it. Proper flavour, proper Griller behaviour..
Score the fat shallow criss-cross cuts. Helps it render evenly and gives you that golden, crispy finish.
Slice the rump cap with the grain into thick steaks, fold 'em into a crescent, and skewer 'em fat side out proper Brazilian-style grilling. Rotate over hot coals till the fat blisters, then complete the required cook-through temperature and holding-time check. It’s theatre and flavour all in one. Once the meat is skewered through, use the cook-through temperature and holding-time guidance in the Temperature Cooking Guide; medium-rare colour alone does not establish safe completion.
