● 1 Whole Wagyu Picanha (but even non-angus will still be a treat)
● Himalayin Rock Salt
● Fresh Cracked Pepper
● Garlic Powder
● 1 meat thermometer
● Pure AF Beef Tallow
METHOD 1. Picanha is a distinct shape, almost triangular, Ensuring the silverskin has been removed. Slice into 4 fillets, if you want 5, slice them a little thinner, but try for a close to an inch thick, except for the end tip.
2. Taking your new fillets, season generously with freshly crushed pink rock salt. I don’t have an exact measurement, I just dust it on so it covers all sides including the fat cap.
3. Place on a bakers cooling rack or elevated on a wire rack and place in the fridge (put some paper towel underneath, it might drip a little.
4. Let the Picanha fillets ‘Dry-Brine’ for 24 hours. The salt will have ‘soak’ through into the meat and amplify that wagyu finish!