• 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.

Chimichurri

• 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.