Grilled Picanha Steak

• Take the Wagyu Picanha steak and trim any excess silver skin on the back, while leaving the fat cap intact.
• Cut the steak into individual steaks, thickness and size according to your preference. Cut with the grain for this particular cut.
• Season the steaks generously with kosher salt
• Place the salted steaks uncovered in the refrigerator for at least 2 hours, or overnight if you got the time. This allows the salt to penetrate the meat and dry out the exterior for enhanced flavor and texture.
• Fire up the grill and preheat it to a high heat, aiming for a temperature of around 450 degrees Fahrenheit (232 degrees Celsius).
• Arrange the steaks on the grill, positioning the fat cap towards the fire and using indirect heat. This allows the fat to render slowly while avoiding flare-ups from direct flames.
• Grill the steaks until the internal temperature reaches around 120 degrees Fahrenheit (49 degrees Celsius). Use a meat thermometer to monitor the temperature accurately.
• Remove the steaks from the grill and let them rest for a few minutes to allow the juices to redistribute.
• Meanwhile, increase the heat of the grill to create a rip-roaring high heat.
• Place the rested steaks back on the grill, directly over the high heat, and sear them off. Flip the steaks back and forth to develop a beautiful crust on both sides.
• Once the desired crust is achieved, remove the steaks from the grill and let them rest for a few more minutes to ensure tenderness and juiciness.
• Slice up and dive in!

Note: Picanha is traditionally served only with salt in Brazil, but you can add additional seasonings or condiments according to your taste preferences.