Smoked And Seared Picanha

Instructions

1. 1

   Pat the picanha dry and score the fat cap in a crosshatch pattern, being careful not to cut into the meat.

2. 2

   Season the meat generously on all sides with kosher salt, black pepper, and garlic powder, then let it rest at room temperature for 45 minutes.

3. 3

   Preheat your smoker to 225°F (107°C) using oak or hickory wood for a robust smoke profile.

4. 4

   Place the picanha on the smoker grates, fat side up, and smoke until the internal temperature reaches 115°F (46°C).

5. 5

   Remove the meat from the smoker and tent loosely with foil while you heat a heavy cast-iron skillet over high heat with olive oil.

6. 6

   Sear the picanha fat-side down first for 2-3 minutes until the fat is crispy and rendered, then sear the other side for 1-2 minutes.

7. 7

   Add butter and rosemary to the pan during the final minute, basting the steak continuously until the internal temperature hits 130°F (54°C) for medium-rare.

8. 8

   Rest the meat for at least 10-15 minutes before slicing against the grain into thick steaks.