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!
Picanha Recipe Using Goldens’ Cast Iron Cooker
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.
- Picanha. I purchased my Wagyu from The Butcher Shoppe in Pensacola, Florida. They are my go-to for expensive cuts of beef. Every purchase I’ve made has been high-quality and ready to cook. Plus, you can’t beat their customer service.
- Heath Riles BBQ Hot Rub. This delicious blend of spices helped me bring home the gold at the 2022 Memphis in May Rib Championship. It’ll make you feel like a winner, too! This rub features a warm blend of paprika, garlic, salt, pepper, and a little heat on the back end. It shines in Tex-Mex recipes, but you can use it on anything that needs a kick.
- Salt and pepper. Even though I kept this recipe basic, I still added salt and pepper. These two ingredients bring out the flavor of the beef without altering its natural goodness.
- Chimichurri Sauce. My homemade Chimichurri Sauce comes together in minutes and lasts up to 2 weeks in the fridge. This sauce is pretty easy; it combines fresh garlic, parsley, chilis, olive oil, vinegar, oregano, honey, salt, and pepper to taste. These DIY sauces are so simple you’ll wonder why you haven’t made them sooner!
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.
- Goldens’ Cast Iron Cooker. I used the Goldens’ Cast Iron Cooker for this recipe. I love this setup because it lasts for years and holds its heat. This pit is great for small spaces and has plenty of room for prepping your meat. You'll love the searing plate if you make a lot of steaks or roasts.
- Royal Oak Charcoal. I stoked the Goldens’ with Royal Oak Charcoal and Tumbleweeds. This winning combination creates a pure smoke with no fillers. The Tumbleweeds get the fire hot, fast. If you’re trying to cut down on chemicals. I use them almost every time with great results.
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’ with- Royal Oak Charcoal and Tumbleweed. Then, I created a two-zone fire and got it up to 300℉.
- Trim the Wagyu. I took the Wagyu out of the package and patted it down with paper towels. I flipped the beef and trimmed some of the sinew and fat off the underside. This allows the seasoning to sink into the meat. I didn’t go crazy since I wanted the fat to add moisture to the Wagyu. I save all the trimmings to grind with other meats for burgers.
- Cut and season. Following the grain of the meat, I cut the Picanha into thirds. Then, I added a layer of my delicious Hot Rub. I finished it off with a sprinkle of salt and pepper. I let the meat sweat in for 20 minutes.
- Cook the Wagyu. I set the meat on the cool side of the pit and let it go until it reached 110℉.
- Reverse sear. Once the beef reached 110℉, I increased the Goldens’ heat to about 500℉. Then, I laid the Picanha on the hot zone to sear. I let the meat char for about 3-4 minutes, then started turning it, so it seared evenly. I kept turning the meat until it reached 125℉ internally.
- Rest and serve. I let the Wagyu rest for 15 minutes before slicing into it. I finished it off with a sprinkle of kosher salt.
The 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.
- Make tacos. Serve the beef inside your favorite tortilla with a drizzle of chimichurri sauce, sour cream, and cheese. Gourmet Tex-Mex at your service!
- Make sandwiches. Chop the Wagyu, add your favorite BBQ sauce, and serve on a soft bun. Delicious!
- Make Baked Beans. Add a scoop of my Picanha Recipe to my baked beans. You’ve never had a side dish like this before.
Storing Picanha
If you have any leftovers, keep them in the refrigerator for 3-4 days or freeze them for up to 4 months.
Equipment and Tools
Cast-iron cooker, Royal Oak Charcoal, cutting board, baking tray, instant-read meat thermometer, YETI Tundra 65 Hard Cooler, and insulated gloves for handling meat, ChefAlarm
