In this one we're trying Wagyu Picanha steaks - that's right, this is gonna be a banger. You might know this cut as "rump cap" or "sirloin cap" - a somewhat unusual cut, but cooked right, this Brazilian delicacy might become your next favorite thing.
First, the trimming. This cut of beef usually comes with a lot of silverskin - that chewy membrane that we all hate finding in our food. Use a sharp knife to carefully trim it off without wasting the meat underneath.
Time to separate this baby into steaks - make them as thick as you like, we went for 1 1/2 inch steaks. Cut with the grain of the meat.
Next up, seasoning the steaks! As there's already a good amount of fat in them (especially on the Wagyu-grade ones we got), you don't have to do a whole lot of seasoning to make them delicious. You could go with salt only - we did one of them with our Texas Beef rub.
Let's get cookin'! We got our pit set up so one side benefits from indirect heat, while the other is directly above the hot coal, perfect for the finishing sear.
The picanha steaks go over indirect heat first - we'll let them cook to about 105ºF (40.5ºC) first, maybe flipping them once throughout. Once they hit that point, we'll throw them on the other side, and we are going to flip them every half a minute or so for the perfect sear. Watch out, they cook fast!
Once they are done, get them off the pit - rest at room temperature for 10 minutes, then slice and plate 'em!
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