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.
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.
