First time doing a reverse seared picanha – and 100% not my last…
First time doing a reverse seared picanha – and 100% not my last…
by Hagfish77
2 Comments
Hagfish77
225-250ish on my PB 700fb until internal temp 125ish which took about an hour and half.. Finished with a ripping sear on my blackstone and rest it for 10 mins.. just fantastic.. (also dry brined for about 4 hours, added garlic powder/pepper right before cook)
lurker-1969
What cut of beef? I raise Tibetan Yak and man oh man what a killer meat. I grew up on a Hereford Ranch so I’m pretty familiar with meat.
2 Comments
225-250ish on my PB 700fb until internal temp 125ish which took about an hour and half.. Finished with a ripping sear on my blackstone and rest it for 10 mins.. just fantastic.. (also dry brined for about 4 hours, added garlic powder/pepper right before cook)
What cut of beef? I raise Tibetan Yak and man oh man what a killer meat. I grew up on a Hereford Ranch so I’m pretty familiar with meat.