Grilled American Wagyu Picanha with Bourbon Chimichurri
Ingredients
- 1 American Wagyu Picanha
- Big Horn Bison SPG (Salt, Pepper, Garlic)
- Al Frugoni Chimichurri Dry Mix
- Olive oil (2 parts)
- Clyde Mayโs Bourbon (1 shot)
Preparation
Score the fat cap with a light crosshatch pattern to help the Wagyu fat render.
Bind both sides with a binder such as beef tallow or oil, or leave dry, then coat generously with Big Horn Bison SPG.
Insert a wireless thermometer into the thickest part and indirect grill the picanha fat side down until the internal temperature reaches 120ยฐF.
Mix 2 parts olive oil with 1 part Al Frugoni Chimichurri Dry Mix, add a shot of Clyde Mayโs bourbon, stir to combine, and set aside.
Remove the thermometer, slice the picanha against the grain into thick steaks, and sear on a hot griddle at 350ยฐF until the internal temperature reaches 135ยฐF for medium rare.
Rest for a few minutes and spoon the bourbon chimichurri over the top.
Tips
Use code IRONFIRE10 for a discount on the Typhur Sync Gold wireless thermometer.
Follow @iron_fire_cooking for more recipes.
