🥩 How to Cook Wagyu Picanha: The Ultimate Steak Experience
/Few cuts of meat command respect like Wagyu Picanha — known for its buttery marbling, juicy tenderness, and unmatched flavor. This isn’t just another steak cookout; it’s a masterclass in grilling one of the world’s most luxurious cuts the right way.
In this recipe, we’ll walk through the reverse sear method on a charcoal grill to unlock that signature crust and melt-in-your-mouth interior. With the right seasoning, patience, and technique, you’ll experience the holy grail of backyard steak cooking.
The Story Behind the Recipe
I first discovered Picanha at a Brazilian steakhouse — the kind where skewers come out sizzling and every bite feels like an event. It was simple yet unforgettable. That fat cap dripping flavor, the smoky crust, and the tender center stuck with me.
Fast-forward a few years, and I wanted to recreate that same experience on my own grill — but with Wagyu. The result? Pure magic. Charcoal smoke + Wagyu marbling = a steak that doesn’t just taste incredible, it feels like an occasion.
This is the kind of steak that reminds you why we fire up the grill in the first place.
Why You’ll Love This Recipe ❤️
🔥 Reverse Sear Mastery: The most reliable method for edge-to-edge perfection.
🥩 Pure Wagyu Flavor: The marbling creates unmatched tenderness and richness.
🔥 Charcoal Grilled Goodness: That kiss of smoke you can’t get anywhere else.
🧂 Simple Seasoning, Bold Taste: Salt, pepper, and Kinders Woodfired Garlic — that’s all you need.
👨🍳 Backyard Gourmet: Steakhouse quality without leaving your patio.
Wagyu Picanha – The Holy Grail of Steaks
🕒 Prep Time: 15 min 🔥 Cook Time: 15 min ⏰ Total Time: 30 min 🍽 Serves: 6
Ingredients
4 lb Wagyu Picanha (Sirloin Cap)
1 Tbsp Coarse Salt
1 Tbsp Cracked Black Pepper
1 Tbsp Kinders Woodfired Garlic Seasoning
Instructions
1️⃣ Prep the Picanha: Pat the Picanha completely dry with paper towels. Moisture is the enemy of a great crust. Trim any excess fat or silverskin using your boning knife, but leave that thick fat cap — it’s liquid gold for flavor.
2️⃣ Season with Confidence: Apply salt and pepper evenly across all sides, then coat generously with Kinders Woodfired Garlic. Think of it as layering armor — even, consistent, and bold.
3️⃣ Bring to Room Temperature: Let the steak rest on your wire rack sheet pan for about 45 minutes before grilling. This helps it cook evenly from edge to edge.
4️⃣ Fire Up the Grill: Light your charcoal with a charcoal torch and set up a two-zone fire on your PK360 Charcoal Grill — one hot side for searing and one cooler side for indirect cooking. Target around 550°F on the hot side.
5️⃣ Indirect Start: Place the Picanha fat-side up on the cooler side of the grill. Close the lid and let it cook until it reaches 110°F internal temperature. This is the foundation for the perfect reverse sear.
6️⃣ Sear for Glory: Move the steak over the hot coals. Press it down gently for full contact and sear for 2–3 minutes per side, rotating 45° halfway through each side to create those perfect diamond grill marks.
7️⃣ Rest Before the Finish: Once the steak hits 125–135°F internal (depending on your doneness preference), remove it from the grill. Set it on a wire rack and let it rest for 10 minutes while the juices redistribute.
8️⃣ Slice Like a Pitmaster: Using your Dalstrong Pitmaster Knife, slice the Picanha against the grain for tender, juicy bites every time.
Additional Tips 💡
🔥 Use Briquettes: For reverse sear cooks, briquettes burn longer and maintain consistent heat better than lump charcoal.
🥩 Rest Before Slicing: Don’t rush it — resting ensures maximum juiciness.
🌡️ Temperature Matters: Pull the steak 5°F before your target temp. It’ll rise slightly as it rests.
🧂 Keep It Simple: The flavor of Wagyu doesn’t need much help — salt, pepper, and garlic are perfection.
🔥 Torch Trick: For an extra crispy fat cap, hit it with a quick blast from the charcoal torch before serving.
Why This Recipe Works
Cooking Wagyu Picanha with the reverse sear method gives you total control. The slow indirect heat melts the intramuscular fat (that’s where all the buttery Wagyu flavor lives), while the final sear locks it all in with that irresistible crust.
It’s simple, primal, and unbelievably good — everything that backyard steak grilling should be.
FAQ Section
Q: What is Picanha?
A: Picanha, or sirloin cap, is a prized cut from the top of the rump. It’s tender, flavorful, and famous in Brazilian BBQ.
Q: How do I know when it’s done?
A: For medium-rare, aim for 125–135°F internal. Always use a thermometer for accuracy.
Q: Can I use a gas grill?
A: Yes — but charcoal brings the smoke and depth that truly elevates this cut.
Q: How should I slice it?
A: Always slice against the grain to keep it tender.
Q: Can I experiment with other seasonings?
A: Absolutely! Try smoked salt, black garlic, or your favorite steak rub — but keep it simple to let the Wagyu shine.