So what’s a reverse sear? Unlike most recipes, this technique gets you to roast slowly first and then sear the outside. That’s why it's perfectly suited to your EGG, which is easier to heat up than cool down. It also guarantees you get a perfect cook, rare all the way through.
Set up your EGG for indirect cooking with the ConvEGGtor in the legs up position. Place the Stainless Steel Grid on top.
The target temperature is 110°C.
Slow cooking your picanha
Mix all the rub ingredients together.
Using a sharp knife, score the fat cap of the picanha and coat with 3 or 4 tablespoons of the rub. Set the rest aside for another cook.
Once your EGG is up to temperature, place your rubbed picanha onto the Stainless Steel Grid. We would highly recommend using a wireless meat thermometer (like the EGG Genius) to continuously measure the temperature of the middle of your picanha.
Take the picanha off when it reaches 5°C less than the temperature for the doneness you want.
Ideal internal temperatures given below (please note that these are pre-resting temperatures — as your meat rests it will rise by 3-4 degrees).
Rare: 48°C Medium Rare: 53°C Medium: 57°C Medium Well: 65°C Well Done: 70°C
Wrap the picanha in foil and set aside to rest.
Searing your picanha
Set your EGG to direct with a cast iron grid. Raise the temperature to 250˚C-300°C.
When the EGG is up to temperature, unwrap your picanha and sear for no longer than 2 minutes a side.
Now rest your picanha in foil for 15 minutes.
Slice thin strips of the Picanha and serve with a little horseradish sauce.