Gas Grilled Picanha Steak
I think of Picanha steak as a "poor man's" strip steak. It's beefy, tender, and has the fat cap just like an NY strip - only it's cheaper and more versatile.
Ingredients
- 1 whole Top sirloin cap OR pre-cut Picanha steaks
3 tbsp of my AP Rub
- 1/2 cup Diamond Crystal Kosher Salt
- 1/4 Cup Granulated Garlic
- 2 tbsp 30 mesh black pepper
- 1/2 tsp granulated dried parsley
- 1/8 tsp MSG
Unsalted Butter for Searing
- ~2-3 tbsp Unsalted butter
Instructions
- Slice whole picanha WITH the grain using two fingers as thickness guide, about 2 inches thick; Trim excess fat cap if desired or if necessary.
- Season steaks generously with beef rub on all sides (~3 tbsp for 4 steaks).
- Set grill to indirect cooking with 1-2 burners on and steaks in the cool (off) zone at 250F.
- Cook steaks in indirect zone until internal temperature reaches 115-120F for rare/medium-rare (this took ~40 minutes @ 250F indirect).OR whatever your goal is for internal temperature (like medium), just subtract 10F and take off the grill at THAT temp. So say medium, take off at 130F.
- Remove steaks and rest for 7 minutes once at 10F under target.
- Brush all sides with melted unsalted butter (~2-3 tbsp for 4 steaks).
- Sear over direct heat or sear station or skillet, flipping every 20-30 seconds for 2-3 minutes per side until browned.
- Rest for 5-7 minutes.
- Slice against the grain and serve.
Notes
If you're unsure of how to cut with or against the grain - here's my guide.