The Picanha is a GAME CHANGER 

This Picanha steak recipe is reverse seared on the smoker and pan-roasted with herbs, garlic, and butter for an unreliably flavorful, tender, just cut of beef. My family and friends rave over this recipe, and it’s become a frequent request.
Ingredients for this recipe:
• 1 2 ½ to 3 pound Picanha steak
• 2 peeled shallots
• 6-8 garlic cloves
• ½ stick unsalted butter, thickly sliced
• 8-10 fresh thyme sprigs
• coarse salt and fresh cracked pepper to taste
• optional sliced fresh chives for garnish
Serves 6
Prep time: 15 minutes
Cook time: 2 hours
Resting time: 1 hour
Procedures:
1. Slice the fat cap of the Picanha steak in a checkerboard-like manner, with each square being roughly ½”x 1/2” inch.
2. Place the roast on a rack over a sheet tray and generally season it on all sides with coarse salt. This comes out to be roughly 2 teaspoons to 1 tablespoon.
3. Put it in the refrigerator uncovered for 12 to 48 hours. I did 24 hours.
4. season it on all sides the next day with cracked black pepper.
5. Reverse-sear the steak by placing the Picanha in a preheated smoke to 200° and cooking until it reaches 115° to 120° internally.
6. Remove the steak and let it rest on a rack for 30 minutes. This will allow the myoglobin to run back through the steak, ensuring it is pink from end to end.
7. Add the olive oil to a 12” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
8. Place in the Picanha fat cap side down. Immediately turn the heat down to medium, and cook it untouched for exactly 4 minutes.
9. Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak.
10. Flip the steak over, turn the heat down to low-medium, and cook it for 1 minute.
11. Add the garlic, shallots, thyme, and butter to the pan with the steak.
12. Baste the steak for 4 to 6 minutes or until it reaches 125° to 130° internally for medium-rare.
13. Rest it for 30 minutes on a rack. You can pour on the herbs, garlic, and shallots over top or add on a few thick slices of Maître D’ Butter.
14. Slice the steak against the grain and serve.