Whole Picanha Reverse-Seared on the Kamado with Homemade Chimichurri

Prep

30 min

Cook

100 min

Servings

6 servings

Temperature

120 °C

• picanha (rump cap, tapa de cuadril), whole, with its fat cap1.2 kg
• coarse salt (plus a pinch for the chimichurri)15 g
• freshly ground black pepper1 tsp
• fresh flat-leaf parsley, leaves and tender stalks only1 bunch
• garlic, finely chopped4 cloves
• dried oregano2 tbsp
• red wine vinegar4 tbsp
• extra virgin olive oil150 ml
• dried chilli flakes1 pinch
• hot water, for the chimichurri2 tbsp

1. 01

   Salt the picanha

   Pat the piece dry and, with a very sharp knife, score the fat in a 1 cm crosshatch without cutting into the meat. Season all over with the coarse salt and pepper and leave it 30-45 minutes at room temperature while you light the kamado. Do not leave it out of the fridge for more than an hour.

2. 02

   Light with the deflector

   Fill the firebox with charcoal, light it and set the deflector in with the grate on top. Leave the vents wide open until you reach 100 °C, then close the bottom vent down to a finger-width gap and the top vent to a quarter open: the chamber should settle at 120 °C. Allow 15-20 minutes of stability before the meat goes in.

3. 03

   Insert the probe

   Push the wireless probe into the centre of the thickest part, horizontally and clear of the fat; the handle end, which holds the chamber sensor, must stay outside the meat. Set the picanha fat side up on the grate, away from the edge, and pair the probe with your phone with the target at 50 °C.

4. 04

   Cook indirect

   Close the lid and leave it shut. Hold the chamber at 120 °C by adjusting only the bottom vent in small steps and watch the internal temperature on your phone. Depending on thickness it takes 60-80 minutes to reach 50 °C. If the chamber drifts above 140 °C, close the vent a little more and wait.

5. 05

   Make the chimichurri

   Meanwhile chop the parsley by knife, not in a blender. Mix it with the garlic, oregano, chilli, vinegar, oil, hot water and a pinch of salt. Leave it at room temperature for at least 30 minutes; the sauce improves as the garlic softens in the vinegar.

6. 06

   Pull and set up the sear

   At 50 °C inside, put on heat-resistant gloves and burp the lid (5 cm, about 5 seconds, face turned away). Lift the picanha out with the tongs, remove the probe and set it on a board. Still gloved, lift the grate, take out the hot deflector and put the grate back; open the vents fully and let the chamber climb to 250 °C or more, about 10 minutes.

7. 07

   Sear over a hot fire

   With the clean grate over the coals, lay the picanha fat side down for 1-2 minutes, until it browns and crackles; watch for flare-ups from the dripping fat. Turn and sear the meat side for 1 minute and the edges for 30 seconds. Close the lid between turns, always burping it when you open.

8. 08

   Rest, slice and serve

   Move the piece to a board and rest it 10 minutes, uncovered. Slice 1-1.5 cm thick against the grain, fat side up, and serve at once with the chimichurri. Close both vents fully to put out the coals.

About this recipe

Will it fit your kamado?

• Small

  33-40 cm · Joe Jr, MiniMax

  Fits

  A 1.2 kg picanha probably fits whole; less margin from the edge when searing.

• Medium

  46-51 cm · Classic, Large

  Fits

  Fits whole with room, away from the edge.

• Large

  56-61 cm · Big Joe, XL

  Fits

  Plenty of room; two picanhas would probably fit on the same charcoal.

What to serve with it

Leftovers and storage

In the fridge

Within 2 hours, into the fridge airtight: 3-4 days. Keep the chimichurri separately in a jar.

Freezing

Freezes well for 2-3 months, sliced and air-tight; thaw in the fridge and do not refreeze.

Reheating

Covered pan with a splash of stock over medium heat until piping hot in the centre (74 °C).

Using them up

Thin slices in a sandwich with chimichurri, or in tacos with pickled onion.

Cool and refrigerate within 2 hours. When in doubt, throw it out.

Editor's tips

• Do not trim the fat: what you eat is the crust it forms in the sear. If the fat cap is very thick (over 2 cm), trim it to 1 cm so it renders properly and does not turn rubbery.
• If the chamber overshoots 140 °C at the start, the picanha reaches 50 °C sooner than planned and loses its margin for the sear. Stabilise before the meat goes in, and see the temperature problems guide if the fire runs away.
• A touch of gentle smoke works well: two or three chunks of cherry or holm oak spread through the coals when you light them, before the chamber settles, so the heavy early smoke clears before the meat goes in. Put the picanha in over clean, thin smoke, never thick and white.
• Dry the surface well just before the sear: any moisture makes the meat steam instead of brown. A few seconds with kitchen paper make the difference.

Gear for this recipe

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• 

  ThermoPro TempSpike TP961: 150 m wireless Bluetooth probe

  The recipe runs on internal temperature, and the TempPro TempSpike TP961 lets you follow the 50 °C from your phone without opening the lid. Per its listing the probe has two sensors (meat from -10 to 100 °C and chamber from -10 to 300 °C), the Booster repeater runs on 2 AAA batteries and the Bluetooth range reaches 150 m. The catch: it has to come out before the sear, as flare-ups can top that 300 °C.

  €47

  View on AmazonRead review
• 

  AB Gripper XL 46 cm: stainless steel hinged tongs

  Lifting the picanha out at 50 °C and turning it during the sear are moves over coals at 250 °C or more. The AB Gripper XL tongs are 46 cm long, 304 stainless steel with a hinge, and keep your hand away from the fire without piercing the meat. The catch: with over a kilo of meat, grip it by the body, not the fat, which tears; and tongs this long give less feel on small bites.

  €35

  View on AmazonRead review
• 

  Kamado Joe Classic III 18"

  The reverse sear needs a kamado that holds 120 °C steadily and climbs to 250 °C or more within minutes once the deflector is out. The Kamado Joe Classic III has a 46 cm grate, dense ceramic that holds heat well and the Divide & Conquer system for setting up the deflector and grate; the whole picanha fits with room to spare. The catch: it weighs 108 kg without the cart (127 with it), so it is not a kamado you move around easily.

  €2,399

  See alternatives on AmazonRead review
• 

  Jealous Devil 100% White Quebracho lump charcoal 15.8 kg

  That is about two hours of fire, with a gentle stage at 120 °C and another climbing to 250 °C or more. Jealous Devil is 100 % Paraguayan quebracho blanco lump charcoal, a very dense wood, with only about 3 % ash according to its listing and a neutral aroma that lets the meat and any smoking chunks come through. The catch: the pieces are very large and, if you light with a small chimney starter, you will want to split them first.

  €234

  View on AmazonRead review
• 

  Rösle leather barbecue gloves: long, one size

  Removing the hot deflector with the chamber above 120 °C and opening the lid at 250 °C calls for real protection. The Rösle gloves are leather with a cotton-polyester lining and 41.5 cm long according to their listing, so they cover the forearm too. The catch: they cannot be washed, and leather is not ideal for handling greasy meat; that is what the tongs are for.

  €22

  View on AmazonRead review

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FAQ

• Which Spanish cut is the equivalent of picanha?+

  Ask for it as tapa de cuadril or rabillo de cadera, depending on the region. It is the triangular rump piece with a fat cap on top. Ask for it whole, 1 to 1.5 kg, with the fat untrimmed; if the butcher has already cut it into steaks, cook them the same way but for less time.

• What if my kamado is small?+

  A 13-inch grate (about 33 cm) takes a 1 kg picanha placed diagonally; if it does not fit, cut it into two pieces and cook them together with the probe in the thicker one. With the deflector in, leave at least 3-4 cm between the meat and the dome. Thinner pieces reach 50 °C sooner, so watch the probe from 40 minutes on.

• What temperature for each doneness?+

  Pull at 45 °C for rare, 50 °C for pink medium-rare (a final 54-57 °C), 55 °C for medium and 60 °C for medium-well. The temperature climbs about 4-6 °C with the sear and rest. It is a whole piece, so doneness is a matter of taste, with the recipe's warning for anyone who must take extra care.

• Can I do it without a wireless probe?+

  Yes, with an instant-read thermometer, but you will have to open the lid to check, losing heat and stability. A 1.2 kg piece at 120 °C takes 60-80 minutes: start checking at 50 and repeat every 10, always burping the lid.

• How do I store leftovers?+

  Cool the meat within an hour, keep it in a closed container in the fridge up to 3 days and eat it cold in sandwiches or gently reheated, without cooking it further. The chimichurri keeps 3-4 days in the fridge in a closed jar, with the oil covering the herbs.

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