It’s Reverse Seared Picanha! Watch Award winning griller Heath Riles BBQ serves up an amazing Seared Picanha recipe on his Goldens’ Cast Iron Cooker!! You can do this too! It’s simple and easy! Just watch the Seared Picanha video below as Health Riles walks you through it step by step! See the recipe below! Gather your ingredients and get started on this delicious grilled steak recipe! It’s really easy to prep and grill!
Award-winning griller, Heath Riles started cooking competition BBQ in 1997 with over 70 Grand Champion wins in competition BBQ! Over time has developed and perfected his own line of sauces, rubs, injections & marinades. And he grills on our legendary Goldens’ Cast Iron Kamado! Great honor! Enjoy this great Reverse Seared Picanha recipe! It all starts with a Goldens’ Cast Iron Kamado Grill! Check out Health Riles products here, then shop our line of kamados and here! Let’s get started! 😉


  • Picanha of your choice (we got ours from the Butcher Shoppe in Pensacola, FL)
  • Heath Riles BBQ Hot Rub
  • Salt

Pepper Chimichurri Ingredients / Recipe:

  • 4-5 cloves of chopped / minced Garlic
  • 1/2 cup of chopped Parsley
  • 1 small finely diced Red Chili
  • 1/2 cup of Olive Oil
  • 2 tbsp of Red Wine Vinegar
  • 2 tbsp of chopped Oregano
  • 1 tbsp of Honey
  • Salt & Pepper to taste Combine all ingredients. Store in a jar in the fridge for up to 2 weeks.


  1. Trim meat to your liking. We didn’t trim much off of this piece of meat!
  2. Season Picanha with Heath Riles BBQ Hot Rub or rub of your choice.
  3. Salt and pepper to your preference.
  4. Allow meat to sit for 20 minutes while you get your grill up to temp and set up for a 2 zone cook!
  5. Place meat on the cool side (away from the fire) of the grill and insert your ChefAlarm and set to 110º.
  6. Once your meat reaches an internal temperature of 110º, move to the hot side and sear until you reach 125º. 7. ENJOY!

Note : Set up your cooker for direct cooking and raise the temperature to 300 degrees. Keep lower and upper vents slightly open, roughly 1 finger wide, to maintain your temperature setting. Get the picanha interior to 120 degrees away from direct fire, then remove and rest for about 10 minutes, Then open your vents, get the cooker up to 500 degrees to sear. Go meat side down, not fat side down. Make sure you keep a close watch while searing. Don’t over do it!

Cooker Configuration
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