Akaushi Wagyu Picanha is a centerpiece in Brazilian barbecue culture and is enjoyed for its succulent texture and robust beefy taste. It’s unique blend of marbling, tenderness and flavor lends itself to a lean, juicy and insanely tender steak that is prized among steak enthusiasts.

Cooking:  Picanha typically has a ¼ to ½  inch thick fat cap.  Leaving a good layer of fat adds flavor and moisture.  Lightly score the fat cap in a crosshatch pattern, being careful not to cut into the meat. This helps the fat render and crisp up.  Season the meat with kosher salt,  rub olive oil, garlic, and herbs if you prefer additional flavors.

We recommend cooking a Picanha roast by grilling or oven roasting.

Grilling (Brazilian Style):

• Preheat the Grill: Set up a two-zone fire on your grill with a hot side for searing and a cooler side for roasting.
• Sear the Picanha: Place the roast fat-side down on the hot side of the grill. Sear it for about 5-7 minutes until the fat renders and becomes crispy.
• Roast: Move the roast to the cooler side of the grill. Cook it over indirect heat with the lid closed until the internal temperature reaches your desired doneness (about 125°F for medium-rare).
• Rest and Slice: Let the roast rest for 10-15 minutes before slicing against the grain into thick slices.

Oven Roasting:

• Preheat the Oven: Set your oven to 375°F (190°C).
• Sear the Picanha (Optional): For extra flavor, you can sear the roast in a hot pan, fat-side down, for a few minutes to render the fat.
• Roast: Place the Picanha fat-side up on a roasting rack in a baking dish. Cook in the oven until the internal temperature reaches 125°F for medium-rare (about 45-60 minutes, depending on the size of the roast).
• Rest and Slice: Let the roast rest for 10-15 minutes before slicing against the grain.

Doneness Guide:

• Rare: 120°F (49°C)
• Medium-Rare: 125°F (52°C)
• Medium: 135°F (57°C)

Tips:

• Use a meat thermometer to ensure precise cooking.
• Allow the picanha to rest before slicing to let the juices redistribute.