If you’re looking to level up your steak game, you’ll want to bookmark this recipe for Wagyu Picanha Steaks on the Weber Kettle Grill. These steaks come from one of the most luxurious types of beef out there and are packed with moisture. I seasoned the meat with a dusting of Heath Riles BBQ Beef Rub, which kept the flavor simple and let the beef shine.

The cherry on top of a great meal is my Homemade Chimichurri Sauce, infused with garlic, lemon, and a proprietary blend of seasonings. This dinner rivals something you’d be served at a Brazilian barbecue! Try it for your next date night or to treat yourself after a long workweek. 

Wagyu Picanha Steaks | Heath Riles BBQ

Picanha is often used in Brazilian steakhouses, particularly those that grill the food in front of you. Its tender texture makes it great on its own or when tucked into burritos, mac and cheese, or baked beans. When you pair Picanha with the brilliant marbling of Wagyu, you get an unforgettable dish that will make you feel like a king.

Wagyu can intimidate some people because it’s a pricey cut of meat. But if you follow my tutorial, you’ll have a delicious dinner ten times out of ten. Now, let’s get cooking!

The Ingredients

Here’s what you need to make a delicious plate of Wagyu Picanha Steaks on the Weber Kettle Grill. 

 A 6-7 Grade Wagyu Picanha. My Wagyu Picanha came from The Butcher Shoppe in Pensacola, Florida. This is my favorite place to get gourmet cuts of beef. The meat always comes to me in great shape, requiring minimal trimming. Next time you’re in the area, try it out!

Heath Riles BBQ Beef Rub. This rub contains a delicious blend of herbs that bring out the natural flavor in beef without overpowering it. You can also use it to top veggies, casseroles, burgers, hot dogs, or popcorn. A little goes a long way!

Chimichurri Sauce. I created a homemade chimichurri sauce by combining garlic, vinegar, lemon zest, lemon juice, Heath Riles BBQ Beef Rub, and Al Frigoni’s Chimichurri Seasoning. You can also use this sauce to top chicken breasts, shrimp, burritos, or tacos. 

The Grill Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites are in the Equipment and Tools section. 

• Kettle Grill. I cooked these Wagyu Picanha Steaks on the Weber Kettle Grill. This is a great, simple pit without a lot of bells and whistles. Weber is big on quality, so their grills last for ages! This model is easy to store and is small enough to fit in tight spaces. You can jazz things up by purchasing accessories like the Vortex Chimney, a must for two-zone fires. 
• Charcoal. I stoked the pit with Royal Oak Charcoal Super-Sized Briquettes, which gave the steaks the perfect flame-kissed flavor. Royal Oak Charcoal is excellent for purists as they don’t use any fillers. The price is also reasonable! 

The Process for Making Wagyu Picanha Steaks

The video and recipe card provide a detailed demonstration of this recipe. For now, here’s a quick rundown of how I put these Wagyu Picanha Steaks together. 

1. Fire up the pit. I stoked the Weber Kettle Grill with Royal Oak Charcoal Super-Sized Briquettes and fired it up to 350℉, creating a two-zone fire. 
2. Trim the Wagyu. I removed the Wagyu Picanha from the package and trimmed the excess fat. I left a little bit of fat on the meat, as it adds flavor while cooking. Then, I cut the Wagyu into steaks, one of the easiest (and tastiest!) ways to cook this type of meat. Be sure to watch the video to learn how I cut steaks. 
3. Add seasoning. I placed the Wagyu Picanha Steaks in an aluminum pan and drizzled them with a bit of olive oil. Then, I seasoned them on all sides with Heath Riles BBQ Beef Rub and let them rest for 10 minutes while the Weber Kettle Grill heated up. 
4. Start cooking. Once the coals ashed over, I placed Wagyu Picanha Steaks on the cool zone of the fire and let them cook for 15 minutes. This technique is called reverse searing, and it works like a charm to create juicy steaks with the perfect crust. 
5. Make the chimichurri sauce. To make the chimichurri sauce, I whisked the chimichurri seasoning, minced garlic, and red wine vinegar in a large bowl. I let the ingredients reconstitute for a few minutes, then added the lemon zest, lemon juice, Heath Riles BBQ Beef Rub, salt, pepper, and olive oil. I set the chimichurri sauce in the fridge to chill while the steaks finished off. 
6. Sear the steaks. Once the steaks were about 100℉, I set them to sear over the hot zone, fat side down. I like to rotate the steaks when searing so each side sears evenly. Be mindful, because your steaks may appear seared but not be entirely done on the inside. If that happens, finish them off on the cool side of the Weber Kettle Grill. When the steaks hit 125℉-130℉, I knew they were done. 
7. Serve and enjoy. I let the steaks rest for at least 15 minutes, then sliced in. To serve the Wagyu Picanha Steaks on the Weber Grill, I added a good drizzle of homemade chimichurri sauce. The only thing left was to dig in!

The Results

The Wagyu Steaks came off the pit rich and tender. Keeping the seasonings simple allowed the decadent flavor of the beef to shine. This recipe is one for the books, and I know you’ll love it just as much as I did! 

Serving Suggestions for Wagyu Picanha Steaks

These steaks are great on their own, but you can always include one of these tasty side dishes. 

 

• Smoked Bacon Mac and Cheese. This mouthwatering macaroni and cheese is better than anything you can get from a box! It has just the right amount of heat on the back end to make it feel grown-up. 
• Smoked Sweet Potato. This simple sweet potato is an excellent addition to any steak dinner. It features my new glazes, which make the potato taste sticky-sweet. With a hint of pecan, this is one side dish you’ll never forget. 
• Apple Dump Cake. This smoked dessert features juicy apple pie filling that’s warmly spiced with cinnamon and topped with a gooey cake mix. A drizzle of caramel takes this dish to a whole new level! 

Storing Leftovers

You can store leftover Wagyu Picanha Steaks in the fridge for up to four days or refrigerate them for up to four months. You can also vacuum seal your meat to make it last even longer. 

Equipment and Tools

Weber Kettle Grill, Royals Oak Charcoal Super-Sized Briquettes, Royal Oak Tumbleweeds, disposable cutting board, ThermoWorks Thermapen One, tongs, Vortex chimney, Heath Riles BBQ Heat Resistant Gloves.