clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slicing picanha steak

Picanha Steak Recipe


Picanha steak cooked in a barrel cooker, based on the instructions from


  • Picanha steaks (or some sirloin cap roasts that you butcher into steaks across the grain yourself)
  • 2 Tbsp kosher salt
  • 2 Tbsp of your favorite BBQ rub (optional)
  • Chimichurri for serving

PIcanha steaks, ready to be seasoned skewered and grilled


  • Preheat your grill or barrel cooker to 300°F (149°C). Set up the air probe from your Smoke X2 to monitor the temp.
  • Bend each steak into a crescent with the fatcap on the outside and pierce them through with a skewer. Fit 1–2 pieces per skewer.
    • If you are rigging up your own hanging skewers, bend one end of each skewer to a 90° angle. (Yes, this might ruin them for future cooks. You can straighten them to some extent again and reuse them.)

Skewering a picanha steak

  • Season the steaks of meat generously with coarse salt. A few other seasonings like some dried herbs and black pepper are welcome, too. Any BBQ rub can now be applied.
  • Insert a probe from your Smoke X2 into the thickest part of the meat and hang the skewers in your cooker, threading the probes through the hanging-bar holes. If you’re grilling, place them on your grill, using good probe-cable management techniques.  
[gallery link="file" columns="2" size="medium" ids="29497,29496"]

  • Adjust the air probe in the cooker so that it is at the same level as the meat. (Thread it through the bar-holes also.)
  • Set the alarms on your Smoke X2: the high alarm on the meat channel to 125–130°F (52–54°C), the low alarm on your air channel to 275°F (135°C), and the high alarm on the air channel to 325°F (163°C).
  • Close the lid and let the picanha steaks cook.
  • When your Smoke X2 alerts you that the target temperature has been reached, verify it with a Thermapen ONE.
  • Allow the meat to rest for a few minutes, then carve the meat directly from the skewers with a sharp meat-slicing knife.
  • Serve the mound of meat with chimichurri and stand back to receive the accolades.

Picanha steak with chimichurri