Wagyu picanha isn’t your typical cut of steak. You could prepare it the same way you would any other beef, but why would you want to? You’ve spent a lot of time and money on the ideal steak, so it has to be perfect.
Don’t worry—mastering the skill of cooking Wagyu picanha doesn’t need years of culinary school or hours of watching Food Network. In reality, by spending a little more time and effort on your Wagyu, you can improve its flavor and texture.
Here are some expert recommendations for cooking wagyu picanha like a pro.
Useful Tips & Advices for Cooking Australian Wagyu Picanha Like A Pro
Picanha steaks are almost cartoon-like in appearance, with a broad white band of fat edging a gorgeous crimson, meaty slice. It appears to be unlike any other steak you’ve ever seen!
Grass-fed Australian wagyu picanha marbling makes it highly scrumptious. When the oil is dissolved throughout the meat, it is at its juiciest and most tender. Therefore, I recommend cooking it medium rare to medium. Here are a few simple pointers to get you started.
Cooking from a chilly state is not recommended
Remove your Wagyu from the refrigerator one hour before cooking and bring it to room temperature. As a result, the meat cooks more evenly and quickly.
Allow your wagyu picanha to come to room temperature by removing it from the fridge and its packaging. It should take roughly 2 hours to complete this task.
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Do not be terrified by salt!
Salt isn’t something to be terrified of. Season your Wagyu with salt and pepper once it has reached room temperature. Season both sides of the steak if you’re having it.
With only a pinch of salt and pepper, the highest-quality Wagyu beef is best, but feel free to use your favorite steak seasoning. Just be careful not to overpower Wagyu’s natural flavor with sauces, marinades, or seasonings.
Salt, wagyu fat, and heat equals crispy, delectable results
Searing the surfaces of roasts and thicker steaks (over 2.5 cm/1 inch thick) before cooking helps them retain moisture and gives them a good browned color.
Sear your Wagyu for 1.5-2 minutes on each side in a preheated pan before shifting to a moderate heat to finish cooking. This implies lowering the heat if you’re cooking steak. If you’re roasting the Wagyu, this means placing it in the oven.
Other Useful Tips
- If you’re using a gas grill, set it to the highest setting, or make sure your coal-fire grill is at its hottest setting.
- Season the wagyu picanha with salt and pepper to taste – you won’t need much more.
- Place the fat side up on your wagyu picanha on the grill. Leave it to cook for 3 minutes on this side.
- Turn your wagyu picanha over to obtain a good sear on the fat side. Cook for 4 minutes on the grill.
Reduce the grill’s temperature and move the Australian wagyu picanha to a cooler part of the grill. Cover the grill with the lid and cook for 20 to 40 minutes.
Take your meat thermometer after 20 minutes. The internal temperature should be 135° Fahrenheit.
What flavors can you expect from wagyu picanha?
Wagyu picanha is without a doubt one of the most delectable, juicy, tender, and flavorful steaks available.
Picanha steaks are typically buttery, meaty delights that are juicy and tender with plenty of large, powerful tastes, but wagyu picanha is an altogether different tasting excursion.
Wagyu picanha is more marbled than regular picanha, almost like a ribeye, which imparts even more delicate, buttery, meaty characteristics to the meat.
With the wagyu picanha, you get a deliciously tender cut that, like the butter it almost tastes like, can melt in your mouth when cooked right.
Tips for Cooking Picanha Steak Bites
- Make sure your Picanha is completely thawed before cooking.
- Allow the meat to come to room temperature. 1 hour before grilling, remove your Picanha from the refrigerator.
- Picanha should not be trimmed. The steaks will stay moist and tender thanks to the fat cap.
- Season the Picanha with salt and pepper to taste. Season with a generous amount of coarse salt, olive oil, ground pepper, and fresh lime juice for a typical Picanha.
- Spread a uniform layer of hot coals in the center of your charcoal barbecue to cook on. Sear the Picanha fat side down for 5-7 minutes over the fire. Cook for another 3-4 minutes on the other side. As the fat melts and soaks into the meat…and the grill…be prepared for flare-ups.
- Remove the Picanha from the pan and cut it into three or four slices using a sharp knife. Return the portions to the grill and cook to desired doneness on each side.
- Remove each part from the grill as it finishes cooking, cut into little bite-sized pieces, and serve.
Summing It Up
To taste well-cooked Wagyu steak, you don’t have to travel to the fanciest, most costly restaurant. Cooking like a pro doesn’t have to entail intricate, time-consuming recipes with dozens of components and hours of preparation.
With a little time, thought, attention to detail, and a respect for the greatest cuts of beef available, you can master the art of cooking Australian wagyu picanha at home.