Read through several threads on how to cook this meat. First time I reverse seared it starting out in the oven and cooked it to 100 degrees or so and then seared it in cast iron. It came out medium rarish but the meat seemed really tough. Seems that many of you are cooking it similarly with much better results.

I was going to try to cook it on the BGE this time low and slow, but is this wise? How should I do it, or if you have a better recommendation, I'd love to hear it.

I made a 3lb cut over Thanksgiving that I smoked at 250 until 110 or so, then seared in butter until medium rare.

Best steak I have ever made myself.

I cut mine with the grain into 1.5" steaks. Season with kosher salt. Put in the oven at 400 until they reach 105-110. Then I put them on a blazing hot grill until the fat starts rendering and a nice crust is formed. Rest and cut across the grain of each steak. Perfection.

You should be able to replicate that on the BGE. Enjoy.

I remove just a bit of the fat. Really just enough to make it even and smooth. Don't remove all of it. Score the fat side then cook it on 350 fat side down for 5-10 minutes. Take it out, crank it up to 450 or so then cut your steaks and season now with whatever you like while it's heating up. I like them bout 1.5". Make sure to go with the grain. When the grill is hot, throw them on and cook them like you would another steak.

I've done them multiple ways. Reverse seared the whole thing then cut it up, cut them immediately then reverse seared… the method above has been the best. It's a great cut.

Have a butcher shop nearby that sells a Tx Wagyu Picaña for about $29/lb. It is def top choice/prime territory.

I salt a day in advance and grill or reverse sear using natural coals.

It's the best. I know it's crazy how you are a better cook with better meat but that's a real key.

Make sure to take the grain into account.

Make a homemade chimichurri to go with it. Awesome.

For those who have cooked Picahna on the BGE, would you guys use the plate setter for indirect heat?

If you cut them into individual steaks, you won't need the plate setter.

If your picanha is tough, cut it thinner. It's not the most tender part of the sirloin to begin with. Cutting it thinner across the grain helps with the palatability.

smstork1007 said:

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You should be able to replicate that on the BGE. Enjoy.

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This is how I do it. Turns out great every time.

Grain is super important with Picanha.

Cut steaks with the grain so each bite of steak is then against the grain.

RightWingConspirator said:

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For those who have cooked Picahna on the BGE, would you guys use the plate setter for indirect heat?

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Yes use the plate setter and cook it at 225 until it gets to about 110-115. Crank up the heat on the egg and sear for 60-90 seconds each side. Let it rest 10 minutes.

I never use a plate setter with Picanha. Slice 1.5" and treat them like any other steak. Lots of heat and when the fat cap is good and caramelized it's done.

You're slicing it before you cook it?

Hewey Calloway said:

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You're slicing it before you cook it?

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Absolutely. It's a steak not a roast. I want as much browning on as many surfaces as I can.

I've been cooking them whole and family steak night has gone from ribeyes or ny strips to picanhas because we all like them so much better. I'm going to have to try this method of cutting them into individual steaks first.

It turned out pretty well. I started second guessing myself so went with the reverse sear and cooked it in the oven to 95 degrees and then cast iron till browned. It turned out pretty good, but I did see that I could have rendered the fat much better. I had some pieces of fat that were not crispy but more fatty like soft. Not my favorite thing. Meat turned out about medium rare to medium rare it was good but next time I'll render the fat a bit better. I pulled it too soon concerned I was over cooking the meat. Next time I'll dry brine for longer. Today I did about four hours. Thanks for the help guys.

I like to do a dry rub, light smoke until 100 internal temp give or take, then put in sous vide at 125-130 depending on your preference of doneness for a few hours. Remove from sous vide, apply salt, and quickly sear in pan, broiler, or grill. Cut into 1" thick steaks.
I typically serve with a horseradish sour cream sauce on the side, but certainly not a requirement.

I didn't quite know what I wanted to do with this being my first picanha, but I think it turned out well. Seasoned liberally with Meat Church's La Fajita blend, smoked on Weber Kettle at about 250 until internal temp hit 130. Pulled it off and let it rest before slicing and serving as a steak sandwich. I'll hope to repeat next go round.