Chargrilled Picanha Steak with NoMu Roast Rub


  • 800g Braeside Picanha steak
  • Olive oil
  • 15g NOMU Roast rub


  1. Set the Big Green Egg for direct cooking.
  2. Score the steak on all sides and drizzle with olive oil.
  3. Massage the NOMU roast rub into the meat taking care to let the rub settle into the scored lines of the meat.
  4. Cover in foil and let this rest for half an hour at room temperature for the flavours to develop.
  5. Place the steak on the Big Green Egg and sear on every side.
  6. Using a meat thermometer, try to reach an internal temperature of about 55°C. Alternatively, cook to your liking.
  7. Cover the steak once again with foil and let it rest for 10 minutes.
  8. Slice and serve with your favourite sides.

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