Reverse sear Picanha steaks Wagyu A5
The popularity of picanha has increased massively in the Netherlands in recent years. This typical Brazilian cut used to be a very affordable yet flavorful steak, or actually a roast, since it is a beautiful piece of meat to prepare whole. Picanha has now become one of the most popular BBQ roasts, and for good reason. That said, you should choose a high quality breed, and with A5 Japanese Wagyu you are definitely in the right place.
One of the best techniques to cook a larger piece of meat is the reverse sear. Especially when you are working with something special like this A5 Japanese Wagyu picanha. You do not want to ruin it. With reverse sear, it is almost impossible to go wrong. This technique works for all larger cuts of meat and will definitely impress your friends.
Preparation method A5 Wagyu picanha
- First, we give the meat a dry brine. The salt draws out some moisture and breaks down enzymes in the meat, creating a quick dry aging effect.
- Score the fat cap in a crosshatch pattern. This helps the fat render properly. Sprinkle salt over the picanha and leave it in the refrigerator overnight. The next day, remove the salt and coat the meat completely with a nice rub.
- I personally used the black rub from No Rubbish. Pretty awesome, right?
- Place on the BBQ or in the oven at 130°C for about 2.5 hours, or until an internal temperature of 50°C is reached.
- Fire up the BBQ and sear the meat over direct heat to caramelize the outside. You can also do this in a pan, but cooking over fire is a lot more fun. 52°C is perfect for medium rare, and trust me, that is exactly how you want your picanha.
- Let it rest for at least 20 minutes under foil before slicing.
Trust us, this is heavenly!
ENJOY!
