California Farm Picanha Steak from Wagyu Beef

Name: How to cook California Farm Picanha Steak from Wagyu Beef - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people, 4 steaks
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Picanha Steak from Wagyu Beef

Our butcher carries this wagyu sirloin steak cut for $8 a pound. Wagyu beef is marbled throughout and super tender. You might like it as well as a more expensive New York Steak if reverse grilled as below. Picanha is the top cap of the sirloin, enough for four thick juicy steaks.

Ingredient

Food ration :

4 people, 4 steaks

Cooking time :

8 minutes, 5 minutes rest before serve

2 1/2 pounds

wagyu top sirloin cap, called Picanha steak, fat cap on, usually 6” wide, 10” long and 2” thick

1/2 cup

molten butter with 2 cloves crushed garlic and 1Tbs crushed green peppercorns

Cooking instructions

* Step 1

Bring meat to room temperature. Lay on cutting board with fat side up. Slice all steaks lenghtwise, even thickness, 1 1/2 inch thick.Fold meat clam style so fat cap is on the outside, meat touches on the inside, skewer with skewers. You just made steak medallions, 4” by 5” and 1 1/2” thick.

* Step 2

Reverse grill, cook inside of steak first with indirect heat, then sear outside. Make 12” by 12” white hot mesquite charcoal fire, cook meat away from direct fire, insert thermometer probe, finish cooking till internal steak temp is 130F degrees, about 4 minutes on my grill, 2 minutes each side. Then lay meat on top of hot coals, sear 2 minutes each side. Rest five minutes.

* Step 3

Medium heat fry 1/2 cup unsalted butter in skillet with 2 crushed garlic cloves and 1 Tbs green crushed peppercorns, till they foam, brush over steaks while resting, serve with flaked Maldon seasalt on the side. Also tastes delicious with home made fresh chimichurra.