Wagyu Roast Picanha
Delicious flavorful tender and juicy
Servings
8-12
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
65 minutes
About this Recipe
Picanha (sirloin cap) is one of those tender cuts of beef that can be either roasted or grilled. This picanha roast recipe is cooked in the oven using just a little salt and olive oil. The result is a tender and juicy cut of beef with a crispy and golden brown cap of fat that melts in the mouth.
Using a meat thermometer probe is the most reliable method of telling when the picanha is cooked and avoids releasing the heat and juices.
It’s important to let the picanha rest after cooking to allow the juices to redistribute evenly throughout the beef.
It’s important to make your slices against the grain to make sure the bites you serve are tender and have the right texture.
Beef should be cooked to a minimum of 145°F for optimum food safety.
Enjoy!
Ingredients
- 3-4 lb cut Wagyu Picanha
- Olive Oil
- Coarse ground sea salt
Doneness Temperatures & Cooking Times
Rare Picanha (125ºF), 20-25 mins
Center is bright red; pinkish towards the outside
Medium-Rare Picanha (135ºF), 25-30 mins
Center is very pink; slightly brown towards the outside
Medium Picanha (145ºF), 30-35 mins
Center is light pink; outer portion is brown
Medium-Well Picanha (155ºF), 35-40 mins
Center is slightly pink; outer portion is brown
Well Done Picanha (165ºF), 40-45 mins
Uniformly brown throughout
Wagyu Picanhas are available directly from
the Ranch Store
Step 1
Be sure to completely thaw the beef before cooking.
Thaw frozen beef in the refrigerator, never at room temperature or under water.
Once thawed, remove the beef from the refrigerator, 30 – 60 minutes before cooking. Pat dry the beef.
Step 2
Do not trim the fat. Score the fat cap, cutting about halfway through the cap, in a diamond pattern, with a sharp knife.
Moisten the beef on all sides with olive oil and then coat liberally with coarse ground salt.
Place in a baking pan, fat side up, and cover and allow to rest to reach room temperature (65F+/-).
Step 3
Preheat the oven to 400F.
Step 4
Place the beef in the oven.
Continue cooking until the internal temperature reaches the desired internal temperature, medium 145F recommended. Remove from pan when done.
Use a thermometer probe to monitor internal temperature to avoid under or over cooking.
Step 5
Let the Picanha rest for at least 10 minutes after removing from the oven.
The internal temperature will continue to rise after removing the beef from the oven.
Step 7
The Picanha is carved to order leaving any remainder whole. Slice the Picanha against the grain for maximum tenderness.
Serve with lime wedges, favorite condiment or sauce.
Wagyu Picanhas are available directly from
the Ranch Store
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