What in the World is a Picanha? Let alone a Full Blood Wagyu one? If you've ever been to a Brazilian steakhouse, chances are you've enjoyed this delectable cut without even knowing it. Picanha is Brazil's prized cut for BBQs, skewers, pit, or open fire cooking. It's a true meaty delight, with the robustness of sirloin, the shape of tri-tip, and the tenderness of brisket. The Picanha is perfect for embracing strong flavors, glazes, rubs, or marinades. Just remember, keep it simple: don't overcook, roast fat cap up, and pair with bold sauces or salsas for the perfect feast.
Yield: 6 to 8 Servings
Time:
Ingredients:
Instructions:
- The Picanha should be completely thawed in the refrigerator for 24 to 48 hours.
- Pat the meat dry with paper towels, rub with freshly cut garlic, and season generously with salt and pepper.
- Place the Picanha on a cooling rack over a lined sheet pan in the refrigerator, uncovered, for 24 hours.
- Bring the Picanha to room temperature before cooking.
- Combine lime juice, cayenne, olive oil, cumin, and granulated garlic to make the dressing. Whisk well.
- Brush the dressing over the Picanha, allowing it to rest for 30 minutes.
- Heat your grill or smoker to 275 degrees. Cook the Picanha fat side up, turning every 5 to 7 minutes, until the internal temperature reaches 115 degrees.
- Remove the Picanha, increase the grill or smoker temperature to 425 degrees, and then finish cooking until the internal temperature is 130 to 135 degrees.
- Let the meat rest for 10 to 15 minutes before slicing against the grain.
The Picanha can be cooked whole or sliced for skewers. If skewering, cut the meat lengthwise into three pieces and adjust the cooking time accordingly, monitoring the internal temperature closely.
Serving Suggestions: Accompany with limes, tortillas, black beans, and fresh salsa for a festive and flavorful meal.
