Reverse Sear Wagyu Picanha
Prepare your tastebuds!
G’day Shedatarians! Today we’re embarking on a culinary adventure few even know exist,
outside of this cut of beef’s Brazilian homeland. Picanha, or rump cap, is deserved of its
reputation as ‘the Queen of all beef’, and when it comes from a Wagyu cut, it really is next
level stuff. The buttery fat cap and crazy intramuscular marbling is what gives this bad girl all
its flavour. Some try to impress their friends with Tomahawk Steaks at a BBQ... but if you
really want to earn your Pitmaster stripes, give this a go and even the snobbiest Beef eater
will be raving about Picanha for the rest of time...
● 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!