🥩 How to Perfectly Reverse Sear Wagyu Picanha – The King of Steaks
/Few steaks hold the same legendary status as Picanha — the prized Brazilian cut known for its juicy tenderness and signature fat cap. When cooked right, it’s pure magic: buttery Wagyu marbling rendered over a smoky flame, forming a crust that crackles with every bite.
This guide walks you through how to reverse sear Wagyu Picanha, from trimming and seasoning to achieving that perfect internal temp. Whether you’re cooking for a crowd or just treating yourself, this is backyard steak perfection at its finest.
The Story Behind the Recipe
I first cooked Wagyu Picanha after watching a Brazilian pitmaster slice into one like it was butter. The fat cap sizzled, the crust shimmered, and I knew I had to try it Delmarva Backyard–style — on a wood-fired grill with Texas-style seasoning and a proper reverse sear finish.
The key was keeping the fat cap intact while rendering it slowly, letting it baste the meat naturally. Once I nailed the technique, I was hooked. Every time I make this, it reminds me why Picanha truly earns its title as the king of steaks.
Why You’ll Love This Recipe ❤️
🔥 Reverse Sear Perfection: Tender inside, crispy outside — the ultimate steak combo.
🥩 Premium Cut: Wagyu Picanha offers unmatched marbling and flavor.
🌡️ Precision Cooking: The low-and-slow start ensures even doneness.
🍖 Showstopper: Perfect centerpiece for any BBQ or dinner gathering.
Reverse Seared Wagyu Picanha
🕒 Prep Time: 15 min 🔥 Cook Time: 45 min ⏳ Total Time: 1 hr 🍽 Serves: 10+
Ingredients
1 Whole Picanha (2.5–3.5 lbs)
Coarse Salt
Kosmos Q Texas Beef Seasoning
Instructions
1️⃣ Grill Setup – The Reverse Sear Foundation
Prepare your grill for two-zone cooking — one side for indirect heat and one for direct searing.
Start with a low temperature of 250°F (121°C) for the slow cook phase.
2️⃣ Unwrap, Dry & Trim
Pat your Picanha completely dry with paper towels.
Trim away silver skin or excess fat, but leave the fat cap about 1/4 inch thick. This is where all the flavor lives — as it renders, it bastes the meat naturally.
3️⃣ Slice and Season
Cut your Picanha into 1.5-inch-thick steaks, slicing with the grain.
Generously season with coarse salt and let rest for about 1 hour at room temperature — this dry brining step enhances flavor and tenderness.
Before grilling, coat with Kosmos Q Texas Beef rub for that signature savory crust.
4️⃣ Smoke Low and Slow
Place the steaks on the indirect side of the grill, fat cap down.
Smoke until the internal temperature reaches 100°F (38°C) — this ensures the meat cooks evenly while slowly rendering the fat.
5️⃣ Sear for Glory
Crank the heat to 550°F (288°C). Move the steaks over the hot side of the grill and sear for 2 minutes per side, flipping as needed until the internal temperature hits 130°F (54°C) for medium doneness.
Pro Tip: Use a meat thermometer to monitor temps closely — Wagyu cooks faster due to its marbling.
6️⃣ Rest and Slice
Let the Picanha rest for 10 minutes before slicing.
To serve, slice against the grain — this ensures every bite is buttery and tender.
Pro Tips for Perfect Wagyu Picanha 💡
🔪 Trim Smart: Keep the fat cap, but make it even — about ¼ inch thick for balanced rendering.
🧂 Dry Brine Magic: Salt an hour ahead to lock in juiciness and build that crust.
🔥 Use Two-Zone Heat: Smoke low, then sear hot for maximum control and flavor.
🌿 Rest to Perfection: Always rest before slicing to keep juices sealed in.
🥩 Sear by Sight: Watch for the crust to caramelize — that’s where flavor lives.
Why This Recipe Works
The reverse sear technique takes the guesswork out of cooking Wagyu.
By bringing the internal temperature up slowly, you preserve tenderness and moisture. The final sear then caramelizes the exterior, creating that crisp, smoky crust that steak lovers chase.
FAQ
Q: What if I don’t have Kosmos Q seasoning?
A: Any coarse salt and pepper blend works great, but Kosmos adds a deep, smoky richness.
Q: Can I cook Picanha whole instead of slicing it?
A: Absolutely! Cook whole to 115°F internal, then sear to 130°F — it’ll be just as juicy.
Q: What wood works best for Picanha?
A: Oak or cherry wood pairs beautifully with the buttery Wagyu fat.
Q: Can I make this on a gas grill?
A: Yes — just create two zones using one burner on low and another on high for the sear.
Q: How do I store leftovers?
A: Store in an airtight container for up to 3 days and reheat gently to preserve texture.
🔧 Recommended Gear
Meat Thermometer – For accurate temperature tracking and perfect doneness.
Slicing Knife – Essential for clean cuts and showcasing that beautiful Wagyu marbling.