How to Perfectly Reverse Sear Wagyu Picanha

Get ready to dive into the wonderful world of Picanha—the king of all steaks! We've got all the insider tips you need to cook it up perfectly every time. From the secret seasoning blends to nailing that irresistible crust on the grill, we've got you covered. Let’s elevate your grilling game and create a succulent, flavorful masterpiece!

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Perfectly Grilled Picanha Steaks Using The Reverse Sear Technique On A Weber Charcoal Grillhttps://www.youtube.com/watch?v=dIWkS1xyxfIDiscover why Picanha is often hailed as the king of steaks and learn everything you need to know to cook it to perfection. We cover it all: seasoning secrets, grilling tips to achieve that irresistible crust, and how to slice it for maximum tenderness. Don't miss out on this essential guide to cooking Picanha steak. Subscribe to our channel now and turn on notifications to elevate your cooking game and explore the amazing flavors of one of the world's most beloved steaks.https://i.imgur.com/r9hJn6X.jpeg2024-04-01

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Reverse Seared Wagyu Picanha

Yield: 10+

Author: Delmarva Backyard

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Get ready to dive into the wonderful world of Picanha—the king of all steaks! We've got all the insider tips you need to cook it up perfectly every time. From the secret seasoning blends to nailing that irresistible crust on the grill, we've got you covered.

Ingredients

• 1 Whole Picanha (2.5-3.5 lbs)
• Coarse Salt
• Kosmos Q Texas Beef Seasoning

Instructions

1. Grill Setup for Perfect Reverse Sear - First things first, let's get that wood-fired grill ready for some reverse sear magic. Set it up for 2-zone cooking, aiming for an initial temperature of 250°F (121.1°C). This low and slow start will ensure that mouthwatering tenderness we all crave.
2. Preparation: Unveil and Dry - Now, unwrap your Picanha and give it a good pat-down with some paper towels. We want that surface nice and dry to ensure maximum flavor and texture when it hits the grill.
3. Trimming for Optimal Flavor - Next up, let's trim away any silver skin and tough fat, but leave that glorious fat cap intact. Just make sure to trim any sections thicker than 1/4 inch for even cooking throughout.
4. Slicing and Seasoning - Time to get slicing! Cut those Picanha steaks into hearty 1.5-inch thick slices, always going with the grain for the perfect texture.
5. Now, it's seasoning time. Give those steaks a generous coating of coarse salt, then let them kick back on the counter for about an hour. This dry brining session will work its magic, bringing out all those savory flavors while allowing the steaks to come up to room temp for even cooking.
6. Seasoning Secret: Kosmos Q's Texas Beef - For that authentic Texas flavor, coat those steaks in a layer of Kosmos Q's Texas Beef rub. Trust us, it's the key to unlocking that irresistible taste sensation.
7. Grilling Technique: The Perfect Sear - Place those beautifully seasoned Picanha steaks on the indirect side of the grill, fat cap down. This not only renders the fat for extra juiciness but also shields the meat from any unwanted flare-ups.
8. When the internal temperature hits around 100°F (37.7°C), it's time to crank up the heat! Raise the pit temperature to a sizzling 550°F (287.7°C) as quickly as possible. You might want to take the steaks off momentarily to ensure precise control over that perfect doneness.
9. Achieving Steak Nirvana: Searing Perfection - Sear each side of those Picanha steaks for a glorious 2 minutes, flipping as needed until you reach an internal temp of 130°F (54.4°C) for that heavenly medium doneness.
10. Rest and Revel - Once they're cooked to perfection, it's time to let those steaks rest for at least 10 minutes. This step is crucial for sealing in all those delicious juices and ensuring a tender, juicy bite every time.
11. Savor the Flavor - And finally, it's time to dig in and savor every succulent bite of your perfectly grilled Picanha steaks. Enjoy the fruits of your labor and get ready to be hailed as the BBQ master among your friends and family!

Notes

Trimming Tips: Shaping and Quality - When it comes to trimming your Picanha, aim for uniformity and quality. I like to slice off the very edge on all sides to ensure a consistent shape and eliminate any discolored areas. Think of it like sculpting the perfect canvas for your seasoning masterpiece.

Pro Tip: Brisket Vibes - Trimming a Picanha is reminiscent of prepping a brisket. It's all about precision and finesse, ensuring that every slice is primed for maximum flavor and tenderness.

To Slice or Not to Slice? - While you can certainly cook your Picanha whole, slicing it into individual steaks offers some tasty advantages. Not only does it speed up the cooking process, but it also allows for more even seasoning distribution, giving each steak that perfect flavor punch.

Grain Matters: Slice Wisely - Slicing your Picanha with the grain is the secret to steak nirvana. Why? Because it ensures that the final cut, when plated up, is across the grain. This simple trick guarantees a melt-in-your-mouth tender bite every time.

The Art of the Reverse Sear - Ah, the reverse sear—a technique that's all about finesse and flavor. By gently bringing the internal temperature of the meat up before searing, we're able to achieve that perfect doneness without sacrificing those coveted grill marks or risking overcooking. It's BBQ brilliance at its finest!

Additional Tips

• Trimming Tips: Ensure uniformity by trimming the fat cap to about 1/4 inch thickness for even cooking and optimal flavor.

• Dry Brining: Let the Picanha sit with coarse salt for about an hour to enhance the flavor and create a perfect crust.

• Temperature Control: Start low and slow at 250°F, then crank up the heat to 550°F for the final sear.

• Resting Time: Allow the steaks to rest for at least 10 minutes after searing to lock in the juices.

• Slicing with the Grain: Slice with the grain for cooking, then against the grain when serving for maximum tenderness.

With these tips and techniques, you're ready to create a tender, juicy, and flavor-packed steak that will impress all your guests. Enjoy the process, savor the results, and share your BBQ success with friends and family.

FAQ Section

Q: Can I use a different cut of beef for this recipe? A: While Picanha is ideal, you can use other cuts like tri-tip or top sirloin for similar results.

Q: How do I know when the Picanha is done? A: Aim for an internal temperature of 130°F for medium doneness.

Q: What type of grill is best for this recipe? A: A wood-fired or charcoal grill is recommended for the best smoky flavor.

Q: Can I prepare the seasoning blend in advance? A: Yes, mix the seasoning a day ahead and store it in an airtight container.

Q: How do I store leftover Picanha? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain flavor and texture.