@delacruzcooks: If you cook Wagyu Picanha, you need to know this. Most people start cooking Picanha fat-side down, but when you’re working with Wagyu, that can actually be a mistake. Wagyu has a much richer, softer fat that melts at a lower temperature. If you put it straight over direct heat, a lot of that fat ends up dripping into the fire instead of rendering properly. Here’s exactly how I do it: Step 1: Take the Picanha out of the fridge 45-60 minutes before cooking so it can come closer to room temperature. Step 2: Lightly score the fat cap in a crosshatch pattern. Be careful not to cut into the meat. This helps the fat render more evenly. Step 3: Season generously with coarse salt on both sides. Keep it simple and let the quality of the Wagyu shine. Step 4: Set up your grill with two zones: one direct heat zone and one indirect heat zone. Step 5: Place the Picanha fat-side up over the indirect heat. Let it cook slowly, allowing the fat to render while the meat gently comes up to temperature. Step 6: Once the internal temperature reaches around 45-48°C, move it over the direct heat and place it fat-side down. Step 7: Sear the fat cap until golden, crisp and beautifully rendered. Then quickly sear the meat side to build colour and crust. Step 8: Remove the Picanha when it reaches an internal temperature of 52-54°C for medium rare. Step 9: Rest for at least 10-15 minutes before slicing. The result is a perfectly rendered fat cap, incredible flavour and a much juicier Wagyu Picanha. When it comes to Wagyu, sometimes cooking it differently makes all the difference.

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Friday 19 June 2026 01:13:46 GMT