Reverse seared Picanha (rump cap)

Lou

7 months ago

A fail-safe cooking technique that will deliver flavour

Learn how a reverse seared picanha (rump cap) steak will mean perfectly cooked steak every time.

The reverse sear method is where you cook the meat at a low temperature until it’s almost done.

Then finish it in a hot pan on the hob to get a lovely crust.

The traditional way chefs do it is to create the crust first, and then finish in the oven.

I have only done this for steak but apparently, this method can be used on chicken and pork.

The low-and-slow of the reverse sear method ensures that the meat cooks evenly.

So, technically, you can’t overcook it.

Reverse seared Picanha (rump cap)

Evenly cooked. The reverse sear method gently cooks the steak in its entirety.
Browned, caramelised crust: The reverse searing method dries out the surface of the steak in the oven, creating a thin outer coating perfect for quick searing on a hot surface.
Pan drippings: As the steak cooks in the oven you’ll get flavourful pan drippings. Drizzle these over the steak, veggies, or potatoes for extra epic flavour.

Pat the steaks dry with a paper towel and score the fat in a diagonal pattern. Season with salt and pepper, place on a wire rack (or plate), and refrigerate overnight.
Before cooking make sure you bring the meat up to room temperature (30 mins or so out of the fridge).
Preheat the oven to 120 C.
Place the pichana in the oven and cook for your perfect doneness – use a meat thermometer to get the internal temperature i.e. medium-rare is approx.. 54 C (approx.. 30 – 40 minutes). If you take it out at just under 54 C it will continue to cook as you sear it and rest it.
Heat oil in a heavy pan like cast iron over high heat – a hot pan is key.
Once the oil begins to smoke, the pan is ready.
Sear for about 2 minutes on the fatty side to create a lovely crust and a minute on the other side.
Rest and serve.

For the traditional method of searing first then oven cooking, visit here.