You’ve seen those steaks served on swords at Brazilian steakhouses, right? This Wagyu Picanha steak recipe shows you how to make that steak yourself for a lot less money. Pincanha (pee-CAHN-ya) comes from the part of the steer that usually gets branded with a hot branding iron—near the rump. This triangular cut is also called top sirloin cap and when it’s cut into steaks, the French call it coulotte. Whether you start with a whole picanha or pre-cut steaks, Big Poppa’s Wagyu Picanha steak recipe walks you through the simple process of seasoning the meat with Big Poppa’s Double Secret Seasoning and then grilling it so it stays juicy and flavorful.
Why Wagyu Picanha?
Wagyu beef is renowned for its marbling, tenderness, and flavor. Learn more this type of premium beef here. The picanha, or sirloin cap, is also a prized cut that offers a perfect balance of meat and fat. Don’t be tempted to remove the fat cap on this steak. Leave it on for an authentic presentation! With premium wagyu beef and the picanha cut, Big Poppa’s Double Secret Wagyu Picanha steak recipe delivers a double hit of juiciness and flavor!
Ingredients You’ll Need
To get started, gather your ingredients:
- Wagyu Sirloin Cap / Picanha Steaks: Look for high-quality Wagyu beef for the best results. If you start with a whole picanha, Big Poppa shows you how to slice it into steaks in the video.
- Big Poppa’s Double Secret Seasoning: With coarse sea salt, black pepper, lemon and other spices, this seasoning blend adds just the right savory notes to complement the rich flavor of the Wagyu.
Perfect Pairings for Your Picanha
Consider these side dishes:
- Grilled Vegetables: Charred carrots, grilled Brussels sprouts, grill-roasted fennel…you can’t go wrong with an easy side of grilled vegetables.
- Spuds: A baked potato from the grill might be the ticket. Or try a creamy, tangy potato salad, a blue cheese potato salad, or even grill-fried sweet potato fries.
- Fresh Green Salad: Try a green salad with grilled apples or classic Caesar with grilled Romaine A light, crisp salad with mixed greens, tomatoes, onions, and a citrus vinaigrette to cleanse the palate.
Big Poppa’s Double Secret Wagyu Picanha steak recipe is a sure-fire way to up our grill game. This beef is so deep red and juicy, your guests will be impressed before they even take a bite! So fire up your grill, gather your ingredients, and get ready to enjoy one of the most delicious steaks you’ve ever had.
Note: This recipe is brought to you by Cooking with Big Poppa. Be sure to check out the Big Poppa Smokers’ website here for even more great recipes and for a variety of BBQ and grilling gear including the seasoning blend used in this recipe!
Big Poppa’s Double Secret Wagyu Picanha
Rate this RecipeIngredients
Method
- Fire up. Begin by preheating your grill to medium-high heat. This will ensure that your steaks cook evenly and develop a nice sear.
- Prep. Leave a 1-inch fat cap on the Wagyu beef, trimming the fat only if necessary to make it even. If you're starting with a whole picanha, cut the meat with the grain into steaks about 2 inches thick, ensuring even thickness for uniform cooking.
- Coat the steaks liberally with Big Poppa’s Double Secret Seasoning. This step is crucial for infusing the meat with bold, savory flavors.
- Cook. Start by placing the steaks on the grill over indirect heat or high above the fire. This method allows the meat to cook slowly and evenly. Cook until all sides are lightly browned, 5 to 6 minutes per side, plus a couple minutes on the fat side (about 20 minutes total). Check the internal temperature periodically and if one steak is cooking faster than the others, move it further away from the heat.
- When the steaks reach about 115°F internal temperature, move them directly over the heat or close to the fire to sear and deeply brown them all over, 2 to 3 minutes per side. Make sure to sear all sides, including the fat, to achieve a beautiful, caramelized crust.
- Cook the steaks to your desired level of doneness. Use the following internal temperature guide for reference.
- Serve. When ready to serve, slice the steaks against the grain about 1/2-inch thick. Slicing across the grain (the muscle fiber) helps to break down the muscle fibers so the meat tastes more tender.
