Big Poppa’s Double Secret Wagyu Picanha
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With only two ingredients and a simple cooking technique, this steak recipe is sure to impress.
Course:
Dinner
Cuisine: ,
Argentinian
Brazilian
Makes:
Servings: people
Takes:
Ingredients
- 2 pounds Picanha (Wagyu Sirloin Cap) steaks about 2 inches thick
- 3 tablespoons Big Poppa’s Double Secret Seasoning
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Fire up. Begin by preheating your grill to medium-high heat. This will ensure that your steaks cook evenly and develop a nice sear.
- Prep. Leave a 1-inch fat cap on the Wagyu beef, trimming the fat only if necessary to make it even. If you're starting with a whole picanha, cut the meat with the grain into steaks about 2 inches thick, ensuring even thickness for uniform cooking.
- Coat the steaks liberally with Big Poppa’s Double Secret Seasoning. This step is crucial for infusing the meat with bold, savory flavors.
- Cook. Start by placing the steaks on the grill over indirect heat or high above the fire. This method allows the meat to cook slowly and evenly. Cook until all sides are lightly browned, 5 to 6 minutes per side, plus a couple minutes on the fat side (about 20 minutes total). Check the internal temperature periodically and if one steak is cooking faster than the others, move it further away from the heat.
- When the steaks reach about 115°F internal temperature, move them directly over the heat or close to the fire to sear and deeply brown them all over, 2 to 3 minutes per side. Make sure to sear all sides, including the fat, to achieve a beautiful, caramelized crust.
- Cook the steaks to your desired level of doneness. Use the following internal temperature guide for reference.
- Serve. When ready to serve, slice the steaks against the grain about 1/2-inch thick. Slicing across the grain (the muscle fiber) helps to break down the muscle fibers so the meat tastes more tender.