KitchenAppes

Prime picanha ninja reverse seared

Prime picanha ninja reverse seared

Grilling & BBQ

Reverse searing flips the usual order: the whole picanha cooks low first, at 120°C in a Ninja with a probe until it reaches about 40°C inside, and only then goes onto the high grill setting. The fat cap is scored down to the meat, coated with Montreal steak seasoning and tucked with pineapple slices, all in a foil-covered aluminum pan that catches the drained fat. Expect the internal temperature to climb about 4 degrees during the 30-minute rest, and for medium take it off at 50–51°C.

Servings: 9 · Time: 100 min · Difficulty: Medium

★ 5.0 (6)

  1. Take full cut of picanha, about 1.7 Kg. Slice the fat cap top into square up to the meat.
  2. Place the meat cut inside an aluminum pan (to hold the drained fat).
  3. Generosly coat the top of the cut with the Montreal seasoning. And add the pineapple slices inside the fat cuts.
  4. Place a probe to check the temperature inside the cut. Cover the pan with an aluminum foil.
  5. Place inside the ninja with a temperature of 120 cesius,until the inside temperature will reach about 40 degree Celsius, (takes about 45 minutes).
  6. Take out the pan from the ninja, remove the foil cover, and let it rest for 30 min. (The inside temperature will raise for about 4 degrees Celsius)
  7. Place the pan inside the ninja on high grill option.
  8. For medium let the inside temperature raise to 50-51 degrees, and remove the cut from the pan onto a wooden board and let it rest for at least 10 min before cutting.
  9. Cut the meat into steaks (better cutting it with the meat grains, and later into small stripes to have short meat grains)
  10. Crush some salt, and dip the meat into it before eating, getting the perfect bite!

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