SIMPLE Grilled Picanha (Sirloin Cap) on Weber Kettle | Jealous Devil Charcoal | Pork Mafia Rub

picanha

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin offers a leaner option while flank steak is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper has a similar flavor, while paprika adds color.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and last longer.

Prepare the Weber kettle grill with jealous devil lump charcoal and a slow and sear setup.

Season the picanha liberally on both sides with Pork Mafia steak and burger rub.

Make notches in the meat to indicate where to slice against the grain later.

Fire up the grill and allow it to get hot.

Sear the picanha for about 1 minute on each side.

Remove the picanha from direct heat and insert a temperature probe into the thickest part of the meat.

Close the lid and let the picanha cook until it reaches an internal temperature of around 130-132°F.

Remove the picanha from the grill and let it rest for about 10 minutes.

Slice the picanha against the grain at the notches made earlier.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary