Picanha Wagyu - AUS 8+
Delicous directly grilled Picanha Wagyu steak!
Equipment
- Big Green Egg | Direct
- Oven
Ingredients
- 900 gram Wagyu Steak AU 8 +
- pepper
- salt
Instructions
- For this delicious Picanha we use 900 grams of beautifully marbled Australian Wagyu with a score of 8+. This keeps the Picanha somewhat affordable and the taste is hardly inferior to the 12+ real Japanese, which is 5 times as expensive. And you are a little less full of it ;-)
- Accompanying the Picanha is done by home-baked thick fries and a stuffed spaghetti squash.
- Start by letting the Picanha come to room temperature, so you can take a frozen version out at breakfast and one from the fridge at lunch. If it is not vacuum, cover well. Lightly salt with sea salt one hour before grilling.
- Light the Green Egg (or another kamado) and let it go to 160C. We're going to grill the Picanha directly on the cast iron grid. The best thing is to create a hot and cooler part in your Egg by mixing the charcoal on one side.
- When your charcoal glows nicely (on that one side ;-)), place the Picanha with the lowered side up on the cool part, not above the glowing charcoal. We have the Meater + in it and let the Picanha slowly climb to 40 degrees.
- Now that the Picanha is 40C it is time to put it on the fat layer and move it to the hot part. This gives you a nice crispy layer and a lot of flavor in the fat, great! Place the pumpkin on the cool part and let them cook together until the Picanha has reached 47-49C. Keep in mind that the flames do not blacken your fat layer, for me this went well by limiting the oxygen supply and leaving the Egg closed.
- Put the pre-fried fries in the fryer for a few more minutes (2 to 4 minutes, depending on your fryer and the thickness of the fries) until they are a nice golden brown and float on top.
- When the Picanha has the desired temperature (for us 47C) you remove everything from the Egg and let the Picanha rest for a while while you serve the fries and pumpkin nicely. Serve the Picanha as piece de resistance on a nice plank and cut nice slices of ± 1.5 cm.
- We serve a beautiful Barolo from 2014, nice and young and fruity with enough tannins to balance the fatty meat. What a delight Wagyu is, so full, juicy and rich in flavor with a delicious little bite in the fat.
