How to Cook Wagyu Picanha: The Ultimate Steak Experience
/Wagyu Picanha, a cut of beef that is known for its rich marbling and intense flavor. This steak is a true delicacy, and is highly sought after by foodies and steak enthusiasts around the world. We're going to show you how to prepare and cook the Wagyu Picanha to perfection.
We fire up the grill and cook the steak over some charcoal, bringing out the unique flavors and textures that make this cut so special. You'll learn our tips and tricks for getting the perfect sear, the right level of doneness, and how to let the meat rest for maximum flavor. Join us as we explore the world of Wagyu Picanha, and discover why this steak is truly the holy grail of steaks.
ITEMS IN THIS RECIPE:
Wagyu Picanha - The Holy Grail of Steaks
Ingredients
- 4 lb Wagyu Picanha (Sirloin Cap)
- 1 Tbsp Coarse Salt
- 1 Tbsp Cracked Black Pepper
- 1 Tbsp Kinders Woodfired Garlic
Instructions
- Dry off the outside of the Picanha
- Apply Salt and Pepper evenly
- Apply Kinders Rub evenly
- Let the steak sit on the counter for 45 minutes to reach room temperature for even cooking
- Set up charcoal grill for indirect cooking
- Once the grill reaches 550 F, place the steak on the indirect side of the grill
- Once the steak reaches 110 F, place the steak firmly on the grill grates directly above the fire
- Cook for 2-3 minutes and turn 45 degrees for grill marks and then flip the steak and repeat
- Place the steak back on indirect side until Internal temp you prefer your steak to be (Medium-Rare 125 F - 135 F)
Notes
Use charcoal briquettes for this cook because its a reverse sear cook. Lump charcoal may burn too fast.
Cook your steak to 5 F under your desired temperature. When you remove the steak it will continue to rise in temperature about 5-6 F. You don't want to overcook.
Additional Tips
Even Seasoning: Ensure an even coating of salt, pepper, and Kinders Woodfired Garlic rub for consistent flavor throughout the steak.
Room Temperature: Allow the Picanha to reach room temperature before grilling to ensure even cooking.
Reverse Sear Method: Using a charcoal grill for the reverse sear method helps achieve a perfect crust while keeping the inside juicy and tender.
Resting Time: Let the steak rest for 10 minutes after cooking to allow the juices to redistribute.
And there you have it – the ultimate Wagyu Picanha cooked to perfection. This recipe brings out the rich, marbled flavor of this prized cut, creating a steak experience like no other. Whether you're a seasoned grill master or new to cooking steak, this guide will help you achieve delicious results every time.
FAQ Section
Q: What is Picanha? A: Picanha, also known as the sirloin cap, is a cut of beef known for its rich marbling and intense flavor, making it a favorite among steak enthusiasts.
Q: How do I know when the Picanha is done? A: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 125°F - 135°F. Remember, the steak will continue to cook slightly while resting.
Q: Can I use a gas grill instead of a charcoal grill? A: Yes, you can use a gas grill. However, a charcoal grill provides a distinct smoky flavor that complements the richness of the Wagyu Picanha.
Q: How should I slice the Picanha? A: Slice the Picanha against the grain for the most tender bites.
Q: Can I use different seasonings? A: Absolutely! Feel free to experiment with your favorite seasonings, but the recommended salt, pepper, and Kinders Woodfired Garlic rub offer a balanced and flavorful profile.