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December 05, 2022
If you’ve never had Wagyu Picanha, you’re in for a treat. This is my favorite cut of Wagyu, and it never disappoints. My Picanha Recipe has Tex-Mex flair, it’s coated with my world-famous rub and topped with a homemade chimichurri sauce.
Who needs take-out when you can create something better in your kitchen? You can’t find this spicy, savory, and sweet blend anywhere else. Don’t just take my word for it; see for yourself. I know you’ll be just as impressed as I am!
Even though this recipe uses a high-quality cut of beef, it comes together easily. Some people are intimidated by cooking Wagyu, but with the proper method, you’ll have a fantastic result every time. If you want a recipe that’s low on prep time but high on flavor, try this one. You won’t regret it!
The Ingredients
I kept this Picanha Recipe simple and used just three ingredients for the meat. The flavor of the beef is so good that you don’t need a lot of fuss. Here’s what you need to add to your shopping cart.
You can use your Chimichurri Sauce on tacos and nachos, to marinate beef or chicken, and to jazz up breakfast burritos. It adds a fresh-tasting burst of flavor to anything and everything.
The Smoker Setup
Here’s the main equipment I used for this cook. Check out the equipment and tools section to find more of my grilling must-haves.
The Process for Making Picanha Recipe On the Goldens’
You can find a detailed demonstration of this recipe in the video and recipe card at the bottom of this post. For now, here’s a brief overview of how this Wagyu came together.
Fire up the grill. First, I stoked the Goldens’ withThe Results
My Picanha Recipe came off the grill with picture-perfect sear marks. It was tender, yet had a great crust on the outside. The meat melted in my mouth and was one of the juiciest pieces of beef I’ve ever had.
Serving Suggestions for Picanha
I served this Wagyu Picanha Recipe with my Homemade Chimichurri sauce. My sauce is unique because it has a Florida twist, making it sweeter than most. The meat is excellent on its own, but you can always try one of these ideas for a change.
Storing Picanha
If you have any leftovers, keep them in the refrigerator for 3-4 days or freeze them for up to 4 months.
Cast-iron cooker, Royal Oak Charcoal, cutting board, baking tray, instant-read meat thermometer, YETI Cooler, and insulated gloves for handling meat.
Category
Wagyu
Picanha of your choice (we got ours from the Butcher Shoppe in Pensacola, FL)
Heath Riles BBQ Hot Rub
Salt
Pepper
4-5 cloves of chopped / minced Garlic
1/2 cup of chopped Parsley
1 small finely diced Red Chili
1/2 cup of Olive Oil
2 tbsp of Red Wine Vinegar
2 tbsp of chopped Oregano
1 tbsp of Honey
Salt & Pepper to taste
Trim meat to your liking. We didn't trim much off of this piece of meat!
Season Picanha with Heath Riles BBQ Hot Rub or rub of your choice.
Salt and pepper to your preference.
Allow meat to sit for 20 minutes while you get your grill up to temp and set up for a 2 zone cook!
Place meat on the cool side (away from the fire) of the grill and insert your ChefAlarm and set to 110º.
Once your meat reaches an internal temperature of 110º, move to the hot side and sear until you reach 125º.