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.
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.
Steps
- 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.
- 2
Use the Reverse grilling method. 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.
- 3
Tastes delicious with fresh home made chimichurra sauce, or cracked pepper sauce.
- 4
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.
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