How to Cook a Picanha Steak - Easy Pit Boss Recipe on the Platinum Lockhart

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.

Introduce the dish and explain what picanha is, mentioning its popularity in Brazil.

Trim the silver skin from the picanha steak, leaving the fat cap intact for flavor.

Score the fat cap in a crosshatch pattern to allow seasoning to penetrate.

Pat the steak dry with paper towels to reduce moisture.

Apply olive oil as a binder to help the seasoning adhere to the meat.

Season both sides of the steak with Kinder's The Blend seasoning (salt, pepper, garlic).

Flip the steak and season the scored fat cap with coarse ground black pepper.

Let the seasoned steak rest at room temperature for about 30 minutes.

Preheat the Pit Boss Platinum Lockhart smoker to 225°F (107°C).

Place the picanha on the smoker fat cap up, using a temperature probe to monitor the internal temperature.

Smoke the picanha until it reaches an internal temperature of 121-125°F (49-52°C) for medium-rare, approximately 1.5 hours.

Remove the picanha from the smoker and cover it with foil to rest for 20-30 minutes.

Slice the rested picanha against the grain for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary