How to Grill Picanha Steak

picanha steak

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin offers a leaner cut while flank steak is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a similar flavor with a higher smoke point.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and adds a rich flavor.

Trim excess silver skin from the back of the picanha steak using a boning knife.

Cut the steak into 1.25-inch thick steaks, cutting with the grain.

Rub the steaks down with Worcestershire sauce as a binder.

Season the steaks heavily with wishing well barbecue texas cowboy rub on both sides.

Let the seasoned steaks rest on the cutting board while preparing the smoker.

Fill the charcoal basket of the smoker with lump charcoal and light it with a propane torch.

Add 3 chunks of hickory to the coals once they are lit.

Set the grill grate on the lowest setting on the smoker.

Preheat the smoker to about 370°F (188°C).

Place the steaks on the smoker and monitor the internal temperature, aiming for 125°F (52°C) for medium-rare.

Flip the steaks periodically for even cooking and to avoid burning.

Remove the steaks from the smoker once they reach the desired temperature and let them rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level: