Meathead is always saying that being friendly with your butcher is better than your stock broker and today that paid dividends. My dude gave me this piece of A5 Picanha as a free sample and I’m over the moon about it but also terrified of messing it up. Any and all tips are welcome- I’m pretty sure you just pan sear it with no oil but do you dry brine first? I seem to remember hearing that these cook way differently than other steaks? 
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What a gorgeous cut of picanha! Normall I cut into steaks and bring to temp then give it a hot sear. But I’d almost say thinner slices and hot and fast. I know gboss has done a number of eats with A5 stuff, and it’s searing for a short second on hot hot rocks or coals - forgot how it was done at the restaurants he visited.
But enjoy that! It looks excellent! -
WoW!
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First off, forget looking for that perfect med rare color finish, personally. That piece looks pretty thin and would be a hot and fast cook for me. General advice when it comes to wagyu as good looking as that, even though the fat is probably close to melty at room temp, take it about 5 degrees higher than if it was a reg picanha. Thats where ive generally found the best sweet spot. But again thats me, honestly its probably gonna be hard work to make that not taste good.Comment
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I cut mine into 1” strips about 4 inches long. Quick cook on medium high heat flipping once. Finish with some Fleur de Sel finishing salt. https://youtu.be/ow6yJN_YORAComment
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OMG! Beautiful! That is VERY rich meat and you will not want to eat more than 6 ounces. So keep that in mind. I agree with the suggestion that you cut it into small pieces. Do dry brine. Sear the everloving snot out of it. I do mine on a salt block but cast iron would be a good choice. Have fun!Comment
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Ok this is the plan. Cut into strips before searing and then sear on all sides or just sear the whole piece and then slice after? Gonna share with the whole fam, The 1 and 4 year olds will have no idea how good they have it but I’d feel guilty not letting them try (the dog however will sit this one out)
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Here's some photos of how I've been served wagyu, teppanyaki style.
Cooked on very hot stainless steel, cut into little mini steak bites. They do not salt the meat ahead of time, and you have a little pile of salt to dip the cooked meat into right as you take a bite.
You could also do it yakiniku style, over coals. When that fat gets a little fire on it... *drool*Attached FilesComment
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Yakiniku styleAttached FilesComment
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The Yakiniku style looks out of this world but I’m too afraid I’d burn this gold. -
GreaseShirt if you do it over coals, make sure they have had time to ash over a bit.
Closing any air intake below the coals will help prevent flare ups. The fat can melt and vaporize without igniting, especially if there are not so many open flames in your coals.
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What a gift! No advice here, only cooked two Picanhas and nothing like Wagyu. I'm sure they will turn out great. Enjoy the taste sensation!Comment
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Here is a video on grilling Wagyu Picanha by Pig's Eye BBQ. This is not A5, which would be BMS of 11 or 12.
The Wagyu shown in this clip is BMS 7 or 8, which is well above prime, with excellent marbling . . . but not level of A5, which is actually too fatty for quite a few people.
Good luck!
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