Rich Wagyu picanha meets the savory bite of Yeti and the bright lemon-rosemary character of Trunko. A hard sear, gentle finish, and proper rest are all this legendary cut needs.
Remove the picanha from the refrigerator about 30 minutes before cooking. Pat it dry
Slice the picanha with the grain into steaks approximately 1½ inches thick
Coat lightly with oil, then season all sides with Yeti
Preheat your grill to a medium high heat
Hold the steaks up with the fat-side down and cook until the fat is deeply browned and begins to render, approximately 3–5 minutes
Sear the remaining sides flipping after 2–3 minutes. Cook until steaks are 5 degrees away from your desired finishing temp. We pull ours around 125 degreese for a carry over to 130
Rest for 10 minutes, then slice thinly against the grain. Finish with a light pinch of Trunko
HCM TIPS
Plan ahead! Dry brine your steaks overnight with your favorite seasoning to build depths of flavor and achieve a restaurant-quality sear.
