Wagyu Picanha M/S 8-9

In every bite of Australian Wagyu Picanha, Brazilian roots meet marbled perfection. Also called sirloin cap or coulotte, it stands out because of a bold layer of fat that slowly soaks into the flesh when heated. As heat works its way through, richness spreads deep, turning each mouthful tender. 

How to Cook Wagyu Picanha Steak

Wagyu beef picanha doesn’t need much help, so simple works best. Heat brings out the richness, and you’ll notice that most when there’s no interference from other flavors.

• Preparation. Thirty minutes before cooking, take the meat from the fridge. Towel it dry so it browns properly. Salt, just a bit, pulls depth from within. 
• Sear. Use a cold, cast-iron pan, placing the steak fat side down. Turn the burner to medium-high. The thick side will gradually get tender, with crisp edges. 
• The Finish. When the fat hits that golden color, brown each side, about two or three minutes each. Medium rare is a popular choice, though go with what you like best. 
• Resting. Leave the meat alone for ten full minutes. That pause keeps the juices locked inside your wagyu picanha steak. 

Top Tastes and Pairings for Australian Wagyu Picanha

A pinch of salt does everything for wagyu picanha. If you want more, freshly cracked pepper can add some heat. Chimichurri provides an exotic herbal taste. For a side dish, creamy garlic mashed potatoes, grilled asparagus, or a peppery arugula salad with lemon dressing are good choices.