Ingredients
- 1-1.5kg picanha (rump cap)
- Salt (coarse, such as sea salt or kosher salt)
- Black pepper (coarse grind)
- Prepare the grill: Start by lighting your charcoal grill, creating a two-zone set-up. Pile coals on one side for high heat and leave the other side for indirect cooking.
- Prepare the picanha: Score the fat cap in a criss-cross pattern, taking care not to cut into the meat. Season the entire picanha generously with salt and black pepper.
- Low-temperature cooking: Place the picanha on the indirect heat side of the grill. Close the lid and let it cook until it reaches an internal temperature of 50-52 degrees, about 45-60 minutes depending on thickness. Turn occasionally for even cooking.
- Rest and heat the grill: Once the desired internal temperature is reached, remove the picanha and cover it with aluminium foil to rest for 15 minutes. Add more charcoal to the grill and get the direct heat side as hot as possible.
- Sear the picanha: After resting, sear the picanha on the direct heat side for 1-2 minutes per side, or until a crispy, golden crust forms. Use tongs to handle the meat.
- Slice and serve: Let the picanha rest briefly, then slice it against the grain. This means cutting perpendicular to the muscle fibres, ensuring tenderness. Serve immediately.
