Reversed Seared Picanha with Chimichurri

reversed seared picanha

I home-engineered a new flavor profile for this reversed sear picanha. The people that watch my videos on a regular basis know that I have a big crate full of herbs that I use for making my homemade rubs. I discovered a couple of new spices that I turned into a new steak rub that I'm using on a beautiful picanha. HINT: mushroom powder.
The reversed sear technique is an absolute classic way to cook a picanha but with this mushroom based BBQ rub it’s on a whole new level.

Prep Time 15 mins
Cook Time 1 hr 40 mins
Resting time 20 mins
Course Classic BBQ, Main Course
Cuisine Brazil, Classics, South American BBQ
Servings 6
Calories 568 kcal


  • 1200 grams picanha
  • 1 tbsp fleur de sel

Steak rub

  • 2 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp onion powder
  • 1 tbsp paprika powder
  • 1 tbsp horseraddish powder
  • 1 tbsp mushroom powder
  • ½ tbsp garlic powder


  • 100 ml olive oil
  • 4 tbsp parsley
  • 3 cloves of garlic chopped fine
  • 2 tsp horseradish
  • 1 tbsp Steak Rub
  • 30 ml lemon juice


  • A picanha needs to have a good fat cap so. You need to keep that fat on the steak no matter what!
  • Take your boning knife and score the fat cap in both directions. This will help to render out all that fat.
  • Season the fat cap with a light sea salt like fleur de sel. Because this type of salt is lighter you can season it more that you would with really fine table salt.

Seasoning the steak

  • Grab a small shaker ( in my case i'm using an old nutella jar.
  • Add 2 tbsp of salt
  • Add 1 tbsp of pepper
  • Add 1 tbsp of onion powder
  • Add 1 tbsp of paprika powder
  • Add 1 tbsp of horseraddish powder
  • Add 1 tbsp of mushroom powder
  • Add ½ tbsp of garlic powder
  • Season your steak withoud an adhesive and pat it down with your hand to make the rub stick more.


  • Add all the chimichurri ingredients to a glass jar and set it aside for later.
  • Note: I'm using real horseraddish for this and not the powder that i used in the steak rub.

Reversed sear technique

  • Fire up your Napoleon and set the BBQ temperature to around 160 degrees celcius with only the 2 left burners.
  • Set the picanha over indirect heat on the opposite side with the fat cap pointing down.
  • Stick in the meater and close the lit.
  • Let the steak come up to a temperature of 52 degrees celcius. Normally you would aim for 54 with a medium rare steak but in this case you need a buffer because of the last step in the process.
  • When the picanha reached 52 degrees celcius you want to take it off and let it rest for around 15/20 minutes. The longer the better!
  • Fire up the Napoleon sizzle zone and let it become searing hot.
  • Sear of the steak on both sides on the sizzlezone vor around 1,5 to 2 minutes each side. You want to see those bubbles!
  • Let it rest for a couple of minutes and slice into the steak against the grain before serving it.



Calories: 568kcalCarbohydrates: 4gProtein: 41gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 25gCholesterol: 122mgSodium: 3654mgPotassium: 628mgFiber: 1gSugar: 1gVitamin A: 847IUVitamin C: 7mgCalcium: 36mgIron: 4mg
Keyword Barbecue, Brazil, Picanha, Reversed Sear, South American BBQ, Steak
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