Introduction
Originally from Brazil; picanha has become a popular juicy cut of beef meat characterised by a thick layer of fat and is known for its tenderness. This versatile cut is often known as sirloin cap, point steak, or point rump and is generally cooked as a roast. The fat absorbs a lot of flavour during the cooking process which is why spicing it is key. If you don’t want to make your own rub then we recommend checking out our very own JT spice as an alternative for this juicy steak.
Mix all marinade ingredients together and rub generously over meat, allow to sit in this mix for 30mins or from the night before.
If you can’t find one of the spices, don’t stress it will still turn out tasting delicious.
Let the steak sit at room temperature before basting, for at least 30 minutes.
Cover the entire steak in olive oil in a large tray. Get your hands nice and dirty as you rub the prepared spice over the meat. Ensure that the fat is well covered to improve caramelisation. Let the steak sit at room temperature to marinate for as long as your grumbling tummy lets you and while you prepare your fire.
Prepare your Weber while the meat marinates. Add a disposable tray, as large as your cut, in the middle of your Weber. This tray will be used to catch any dripping liquids and will also assist with keeping your braai clean. Add a glass of water into the tray to help keep the meat moist while cooking.
Prepare your fire: You want your Weber to reach between 180 and 200 degrees (this is not a science) Celcius for at least an hour so be sure to add enough charcoal briquettes. The amount of coals also depends on the size of the cut in terms of both thickness and width – experiment with the goals and monitor the temperature of both the meat and your Weber to avoid it getting overcooked. Alternatively use a starter to add additional lit briquettes to your fire. Pack briquettes on each side of your tray for even heat distribution.
Light your fire now, it’s time to make some magic. Leave the lid off for at least 20 minutes to allow the fire to breathe. Your fire will be ready for cooking once at least half of the briquettes have turned white and glowing.
Add your picanha to your Weber (don’t forget to put the grid on first) and position it over your tray, with the fat side facing upwards. Put the lid onto your Weber and open both the bottom and top vents to allow for maximum airflow. Leave the lid on for 30 minutes.
After 30 minutes, lift the lid and turn the picanha 180 degrees. This step just ensures that the meat is cooked evenly as the heat might be unevenly distributed. The fat should be dark brown at this point – black fat likely means that your fire is too hot and this can be controlled by closing either of the vents on your Weber.
Leave the meat to cook for an additional 15 – 20 minutes with the lid on. Lift the lid and add smoke chips directly onto the coals to add some smoke for the last couple of minutes. Hickory adds a nice fruity flavour, but wood chips tend to be strong so use them sparingly. You can also at this point turn the meat onto its fat side if your fat has not yet caramelised.
After another 5 – 10 more minutes your meat should be ready to take off the heat. You can use a meat thermometer to check the temperature: 60° is ideal for medium-rare. You can leave it on longer if you need a more cooked roast.
Remove your meat from the heat and let it rest at room temperature for at least 5 minutes. Slice the rump into thick slices, each slice with a generous piece of fat, and serve with a starch or salad.
Bonus: Carefully pull your drip tray from the Weber and use some of the drippings to make a rich, beefy gravy.
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