Recommended preparation Picanha

Grill, plancha or pan

The picanha is extremely aromatic and has a melt-in-the-mouth fat coating.

Quick: Fill a large pot with cold water and place the meat in it for about an hour.

Slow: Place in the fridge 1 day before preparation.

Remove the meat from the fridge or water bath, unwrap and pat dry with kitchen paper.
Place the steak on the fat cover and cut out steaks of any thickness against the grain. We recommend enjoying the meat with salt only. To do this, salt the steak heavily on all sides before cooking and allow the salt to "soak in". You should allow 15 - 60 minutes for this process. Place the meat unpacked in the fridge during this time. Room temperature before grilling is not necessary!

Set the grill, plancha or pan to approx. 75% of the maximum temperature and allow to preheat well. Apply a teaspoon of Wagyu fat or frying oil to the frying surface or directly onto the meat. Place the steak directly from the fridge onto the preheated surface and press gently onto the grilling surface with a turner. After approx. 90 seconds, turn the meat onto another side and apply gentle pressure there too. The steak has more than 2 sides! Please repeat this process with all cut sides until they are dark brown. The picanha should be exposed to the direct surface several times from all cut sides. Turn the steak every 90 seconds until a core temperature of 52 (medium/rare) or 56 degrees (medium) is reached.

Serve immediately afterwards, cut diagonally against the grain and enjoy hot. No post-cooking or resting phase is required!

We wish you bon appétit!