Smoked Reverse Seared Picanha!

-Take your picanha and pat it dryyyy. Trim off any silverskin or excess fat if needed, and round off the edges slightly for even cooking.

-Generously coat the entire picanha—top, bottom, and don’t forget the sides—with kosher salt for a dry brine. 

-Place the meat on a wire rack set over a sheet tray and refrigerate uncovered for at least a couple of hours, or up to 48 hours.

-When you’re ready to cook, remove the picanha from the fridge. Lightly spray it with wagyu beef tallow to help the seasonings stick. Season both sides with freshly cracked black pepper and granulated garlic to taste.

-Preheat your pellet grill to around 180°F (225–250°F on the top rack). Place the picanha in the center of the top rack and let it smoke until it reaches an internal temperature of about 118°F, which should take roughly an hour. (Prepare your horseradish sauce while you wait)

-Remove the picanha and let it rest while you prep the grill for searing. Turn the grill up to around 400°F and enable the grill setting on your Pellet Grill. Once the grates are ripping hot, give them a quick spray with beef tallow.

-Sear the rested picanha for a few minutes per side, just until a deep, flavorful crust forms. Pull it off the grill and let it rest again before slicing.

-While the picanha rests, toss your steamed broccoli in a grill pan with olive oil and red chili flakes. Place the pan on the grill and toss occasionally to get some nice smoky, wood-fired flavor.

-Slice the picanha against the grain, plate it up with your fire-roasted broccoli, and serve it alongside the horseradish cream sauce.

Quick Horseradish Cream Sauce

-In a small container or bowl, combine sour cream, mayo, horseradish, Dijon mustard, apple cider vinegar, and chopped chives. Stir well until smooth. Taste and adjust any ingredients to your liking.