Grilled Picanha Steaks

Picanha is the cap of the top sirloin, also sold as top sirloin cap, rump cap or coulotte. It's the prized cut of Brazilian churrasco, and it comes with a thick fat cap on one side that bastes the meat as it renders. Here's how to grill picanha steaks on a gas grill with a reverse sear: cook them low and away from the flames first, then finish them over high heat for the crust.

Ingredients
▢3 LB Picanha
▢2 tablespoon Sea Salt
▢2 tablespoon Black Pepper
▢1 Jar Wild Fork CHIMICHURRI Sauce

How to Grill Picanha on a Gas Grill

1. Prep the fat cap. Leave the fat cap on, since that's where much of the flavor comes from. Trim any silver skin from the meat side, then score the fat in a crosshatch, cutting through the fat but not into the meat, so it renders evenly.
2. Cut into thick steaks. Cut your Picanha with the grain Into THICK steaks. I did mine just shy of 3 inches. You can get 3-4 out of it depending on how thick you cut them.
3. Season. Season the steaks liberally with a coarse sea salt and fresh cracked black pepper. Make sure you get all sides of the steaks.
4. Set up two zones. Preheat your grill to low, around 250F or 121C. Set the steaks on the upper rack away from the flames. If your grill doesn't have an upper rack, run the burners on one side only and set the steaks over the unlit side with the lid closed.
5. Cook low to 120F. Cook the steaks until they reach an internal temp of 120F or 49C. Check with an instant-read thermometer in the thickest part of each steak.
6. Fire up the sear. Once the steaks reach 120F or 49C take them off the grill and Preheat your side searing burner to HIGH! If your grill does not have a searing burner you can set your regular grill to as high as possible. New to the side burner? See how to use a sear burner.
7. Sear hard. Once your grill is extremely hot sear your steaks until they have a nice crust making sure you don't get the internal temp over about 130F or 54C. Give the fat cap time on the heat too. Rendering fat can flare up, so move a steak to another spot if the flames jump.
8. Rest. Once you have achieved a nice crust set the steaks aside to rest for 10 minutes.
9. Slice across the grain. Slice across the grain and ENJOY! Because you cut the steaks with the grain in step 2, slicing each one across the grain now gives you short, tender slices. Serve with the chimichurri.

This low-and-slow, then sear-hot method is a reverse sear. For more on the technique, see our guide to reverse-searing steak on a gas grill.