Reverse Seared Picanha Skewers

par Chef Eric Gephart

A Reverse Sear Delight

Experience the bold flavors of these Smoky Picanha Skewers, expertly grilled by Chef Eric. Dive into tender Picanha, infused with the rich smokiness of lump charcoal, and paired with perfectly charred vegetables. Elevate your grilling game with this simple yet sensational recipe.

"That natural lump charcoal is your secret ingredient"

Skewers on the Big Joe®

Discover grilling mastery as you embark on a culinary journey crafting Grilled Picanha Skewers on the Big Joe I. With its expansive cooking space and innovative features, the Big Joe I provides the ultimate canvas for bringing out the best flavors in your skewers. Utilizing the 2-tier Divide & Conquer Flexible Cooking System, you can achieve precise heat control, ensuring each skewer is cooked to perfection. Plus, with the patented ash drawer, cleanup becomes a breeze, allowing you to focus on savoring the delectable results of your grilling adventure.

Flavorful Variations

Experiment with different flavor profiles to customize your Grilled Picanha Skewers. Instead of the traditional SPG seasoning, try a tangy chimichurri sauce for a burst of fresh herbs and zesty flavor. Alternatively, marinate the beef in a teriyaki glaze for a sweet and savory twist. Get creative in the kitchen and discover unique variations that tantalize your taste buds.

par Chef Eric Gephart

Reverse Seared Picanha Skewers

Portions: 8 people
Temps de cuisson: 30 - 60 min


  • Main

  • Basting Liquid

Looking for an impressive meal that can be prepped ahead of time and finished in front of a crowd with ease? This is it!


  1. 01

    Whip all basting liquid ingredients together to combine. Set aside.



    • 2 tablespoons Kozlik's Dijon Mustard
    • 1 tablespoon Red wine vinegar
    • 2 teaspoons Worcestershire sauce
    • 2 teaspoons Soy sauce, less sodium
    • 1 tablespoon Lemon juice, freshly squeezed
    • 1 teaspoon Fresh cracked black pepper
    • 2 teaspoons Olive oil
    • 2 cloves Garlic, rough chopped
  3. 02

    Stabilize your grill at 350˚F. Set up your grill for a semi-indirect cook using only one half-moon deflector shield. Place hickory chunks in the hottest portion of the coals.



    • 2 Chunks Hickory smoking wood
  5. 03

    Scruff the steaks with a knife then season with the SPG. Place steaks on the indirect side of the grill, fat cap down and close the dome. Flip every 15 minutes so each side spends a bit of time facing the flame. Smoke until the steaks reach an internal temperature of 100˚F.



    • 2 pounds C.A.B. Picanha, cut into thick steaks with the grain.
    • 1 tablespoon Lanes BBQ SPG
  7. 04

    Remove the steaks from the grill and allow them to rest. Bank the charcoal to the open and direct side, top with a searing surface at the lowest setting of the Divide & Conquer® system, raise the temp of the grill to 500˚F.

  8. 05

    Once the steaks have rested, slice them into medium to large dices and skewer with the vegetables. Paint each side evenly with any board sauce that came from the sliced meat. Season the skewers with SPG, place on direct side of the grill and baste with the liquid. Cook for 45 seconds on each side continuing to pour the basing liquid over the meat and vegetables. Cook until you reach your desired internal temperature and bark.



    • 2 Large red onions, diced
    • 3 Large tri-colored bell peppers, chopped
    • 1 tablespoon Lanes BBQ SPG
  10. 06

    Remove from the flame, transfer to a presentation plate, and serve grilled skewers as you like!