Reverse seared Picanha (rump cap) aka, how to cook a perfect medium-rare steak!

Updated: Jan 29

So it's surely no mystery by now that our house is obsessed with our Weber Pre. After a couple of years of using the good old $70 starter BBQ's from The Warehouse and only having some success with it, last year we finally went for it and invested in a Weber Premium Kettle.

Money. Well. Spent.

It's taken me about a year, but I've finally committed to learning more about how the Weber works, instead of just eating and I'm slowly being shown the ropes on how to get the job done on the Weber. Since then, Instagram has seen me go #bbqpitmastercrazy - and now I am finally ready to do a blog post all about my experiences on learning how to Q.

DISCLAIMER: NOT A PRO. Just a gal, trying to learn.

First up, score yourself a big piece of Picanha (often sold as 'rump cap') What makes it epic? It has this massssive layer of fat over the top of it - DO NOT TRIM THIS OFF I REPEAT, DO NOT TRIM!

From there, either buy or make yourself a really good rub. For this particular cook, I made one using sumac, salt rocks, black and white pepper.

Pat the meat down then rub it with a tsp or so of Olive Oil. From there, start rubbing the rub into the meat. Get as much as you can on there - you want flavour and for longer cooks, it'll help create bark.

Now for the really fun part. Light your coals. Everyone has their own method for this and because I don't particularly like playing with fire as some of you know, I won't go making too many suggestions other than to get a chimney. Oh and a decent thermometer, with a minimum of two probes (for those wondering, you need two because one goes in the meat and one goes in the Weber) By the way - if you don't think you need one, trust me, as soon as you get one, you'll be like... oh yeah, I needed that.

The cook.

Do not just turn it on and walk away. You're going to want to monitor the temp from when you put the coals on, right until the end. Remember to go back and forth, checking the temp, making sure your Weber is still lit (because when you're learning, it can go out and when you're cooking a $25 + slab of picanha...)

And now - here is how we reverse-seared our piece of Picanha on our Weber, to a perfect medium-rare.

Cook time: 2 hours. We used Weber briquettes with a couple of chunks of plum wood for smoke

Cook temp: 230°F (110°C) - make sure you let the temperature settle before putting your meat in

Internal temp: Rare to medium-rare, 135°F (58°C)

Rest time: 20 - 30 minutes wrapped loosely in foil

Seared: About one minute each side over roaring hot coals to colour. Put the meat on fat side down first but be careful (you will want some long metal tongs for this step) this will create a fat fire! You're not trying to cook it any further, just give it a beautiful charred crust!

Oh and for those wondering what a reverse sear is... it's when you sear the meat at the end of the cook, rather than the beginning. If you want more info as to why people do it - Google is your friend, but from my POV it keeps the flavour in and to be honest, who doesn't like a bit of flame on their food?

So there you have it - what I've learnt so far. A shout out to the guy I live with and everyone who I've become pals within the BBQ world who have given me heaps of advice and are absolutely killing it - you guys are a huge inspiration for me to keep on cooking!