Picanha-Roast-American-Akaushi-Wagyu

Akaushi Wagyu Picanha Steak Recipe

Picanha, a prized cut from the top of the rump, is incredibly flavorful and tender, especially when made from Akaushi Wagyu. This recipe highlights the meat’s natural richness with simple seasoning and grilling techniques.

Wagyu Picanha Ingredients:

  • 2-3 lbs Akaushi Wagyu Picanha (whole or steaks)
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil (optional for brushing)

Optional Picanha Ingredients:

  • Garlic (minced or powder)
  • Fresh herbs (like rosemary or thyme)

Instructions:

1. Preparation:

  • Trim the Wagyu Picanha (if needed): If your Picanha has a thick fat cap (more than 1/4 inch), you can trim it down slightly, but leave most of the fat intact to enhance flavor during cooking.
  • Score the fat cap: Lightly score the fat cap in a crosshatch pattern, being careful not to cut into the meat. This helps the fat render more evenly and creates a nice crust.

2. Seasoning:

  • Simple Seasoning: Generously season the Picanha with kosher salt and freshly ground black pepper on all sides. If desired, you can also add a touch of garlic or your favorite fresh herbs.
  • Rest: Let the seasoned meat sit at room temperature for 30-60 minutes before cooking. This allows the seasoning to penetrate the meat and ensures even cooking.

3. Grilling Method:

Option 1: Whole Wagyu Picanha (Rotisserie or Grilled)

  • Set Up the Grill: Preheat your grill to high heat (450°F – 500°F). If using a rotisserie, prepare it for use.
  • Sear: Place the Picanha fat side down directly over the flames and sear for 4-5 minutes until the fat renders and forms a golden crust. Flip and sear the other side for another 4-5 minutes.
  • Finish Cooking: Move the Picanha to indirect heat or continue rotating on the rotisserie until the internal temperature reaches 130°F – 135°F (medium-rare) or your desired doneness.
  • Rest: Remove the Picanha from the grill and let it rest for 10 minutes.
  • Slice: Cut the Picanha into 1/2-inch slices against the grain. This ensures tenderness in every bite.

Option 2: Picanha Steaks

  • Cut into Steaks: If you prefer, cut the Picanha into 1-1.5 inch thick steaks (with the fat cap intact).
  • Set Up the Grill: Preheat the grill to high heat (450°F – 500°F).
  • Grill Steaks: Place the steaks fat side down first to render the fat and get a good sear, about 3-4 minutes. Then flip and grill the other side for another 3-4 minutes.
  • Cook to Desired Doneness: Continue grilling, turning occasionally, until the steaks reach an internal temperature of 130°F – 135°F (medium-rare) or your preferred doneness.
  • Rest: Remove the steaks from the grill and let them rest for 5-10 minutes before serving.

4. Serving:

  • Serve with a Chimichurri Sauce or a Simple Side: While the Picanha is flavorful on its own, you can serve it with a fresh chimichurri sauce, roasted vegetables, or a light salad to complement the richness of the beef.

5. Pairing Suggestions:

  • Wine: A bold red wine like Cabernet Sauvignon, Malbec, or Syrah pairs beautifully with the richness of the Akaushi Wagyu Picanha.
  • Sides: Grilled vegetables, roasted potatoes, or a simple salad balance out the rich flavor of the meat.