Low 'n slow picanha

Using a sharp boning knife, trim any silver skin off the under side of the picanha. Shape it by trimming any thin edges off the sides. Flip the picanha over and trim some of the fat cap, leaving about 5mm of fat across the whole surface.

Season one side generously and evenly with the rub. Leave the Picanha for around 10 minutes and then flip and season the other side.

Light the charcoal with a chimney and firestarters. Put the hot charcoal in the bottom of the barbecue, with more lumps on the side which is for direct cooking. Add two chunks of wood.

Set up two zones on your barbecue – one for indirect cooking and one for direct. Cover the deflector plate with foil to make it easier to clean afterwards and using heat protecting gloves, place the deflector plate on the side with less charcoal. Place one half grill on the charcoal side so it sits just higher than the deflector, and then the other grill on the highest spot above the deflector.

Close the lid and open the vents to allow your barbecue to come up to heat. Preheat your barbecue to a low temperature, around 240°F (115°C) to 260°F (127°C).

Place the picanha on the highest grill, fat side up, away from direct heat.

Install a meat thermometer probe into the thicker end and use the reader to monitor the internal temperature. For rare, aim for an internal temperature of around 120°F (49°C) - 125°F (52°C). This may take around 1 hour.

Open the lid of the barbecue and allow more airflow to the coals which will increase the temperature.

To avoid clumsy tongs, we suggest you purchase some cotton gardening gloves from a hardware store. Put these on and then add a pair of black nitrile gloves. This will allow you to handle the meat for short periods of time without burning yourself.

Once the grill is hot, remove the thermometer probe from the picanha and place it on the lower grill plate. Sear it all over so that you get a consistent char across all surfaces. Keep turning it with your gloved hands. Be careful when you put the fat side down as it can cause flames.

The final internal temperature should be around 130°F (54°C) to 135°F (57°C) for medium-rare.

Remove the picanha from the heat and allow it to rest for about 20-30 minutes. This allows the juices to redistribute, ensuring a moist result.

Slice the picanha in thick 4cm steaks along the grain, and then turn each steak the other way and cut thinly against the grain for serving. This will make it tender and juicy.

Place the sliced picanha on a serving platter and drizzle over some chimichurri or serve with a salsa and veggies.