[RandyNight]

Thanks for the post and the rub recipe. With the talk lately here about picanha and since my accountant b-i-l dabbles in wholesale meat I got a 2.5# picanha from him. Now, we eat very little steak, the BGE sees a lot of pork and chicken. Following some instructions on this site I attempted my first reverse sear on the beef, and also the first time doing picanha. Turned out really well, even had the mother-in-law and few other friends over to help us eat it. I have friends that use only coarse salt on picanha, but I enjoyed Moose's steak rub.

Even color throughout the meat, nice dark sear on outside. Great juicy texture. Will be repeated.