Wagyu picanha with coffee rub
Winner 2024 
Picanha is a Brazilian classic with a thick fat cap and rich beefy flavor. And this Wagyu picanha takes it to the next level: superior marbling, buttery tenderness and incredible depth of flavor. Slow cooking in smoke followed by a short hot sear brings out the very best in this exceptional cut of meat. Siebe Grijpma from @bbqmoods prepared it reverse sear style and used a coffee beef rub for even more flavor. Honestly, this is a steak made to impress.
Preparing the Wagyu picanha
Generously season the picanha with a coffee beef rub — this adds a deep and rich flavor profile.
Indirectly cooking the picanha (reverse sear)
Place the picanha on the BBQ at 100–110°C indirect heat with smoking wood and cook until the meat reaches an internal temperature of 45°C. Expect this to take around one hour.
Resting the meat & heating the BBQ
Let the meat rest (in a thermobox or under foil and a towel). The internal temperature will continue to rise slightly. Meanwhile, convert the BBQ to direct heat and increase the temperature to approximately 200°C.
Finishing the Wagyu picanha over direct heat
Grill the picanha briefly for about 10 minutes. Be careful with flare ups, because Wagyu picanha contains a lot of fat and flames up intensely. Avoid yellow flames by constantly moving the meat around. It looks spectacular, but of course you still want a juicy steak at the end!
Resting the picanha again
After grilling, let the picanha rest loosely covered under foil for another 10 minutes.
Slicing the Wagyu picanha
Slice the Wagyu picanha into slices of approximately 0.5 cm, against the grain. Very important, because even a perfectly cooked steak can become chewy if sliced incorrectly.
Serving the Wagyu picanha
A beautifully marbled piece of meat with a rich, deep flavor. The subtle smoke from oak and walnut creates the ultimate BBQ experience. Perfect for impressing your guests. Serve with chimichurri or garlic butter. Want to go full luxury? Turn it into a surf & turf with lobster in garlic butter or grilled king prawns with garlic.
ENJOY!
