Picanha is a Brazilian BBQ staple, but don’t let its simplicity fool you. Once cooked and cut from the cow it truly shines with an amazing flavor that will have your mouth watering for more!
Fresh Kosher Salt (for seasoning the meat)
For The Thyme Garlic Butter:
1 Stick Unsalted Butter
3 Cloves of Garlic (minced)
1T Fresh Chopped Thyme
Using sharp knife, trim the fat cap of the R-C Ranch Wagyu Coulotte down to 1/2 thickness.
Slice the Wagyu Coulotte (Picanha) across the grain in the 2.5" strips and then curl each strip in to a "C" shape with the fat cap on the outside.
Thread each "C" shape strip on to a skewer. Make sure you first pierce the fat cap side, then through the meat, and out the fat cap on the other side. Repeat this step for each of the other strips.
Season all side of the skewered meat with the Kosher Salt
Place the skewers on the grill over direct heat. When the meat is browned and you can see some nice char, then flip the skewer over and brown the other side.
Once the other side is browned, then transfer the skewer to the indirect heat area of the grill and cooking until the internal temperature reaches 125°F.
Remove and rest the meat for 3-5 minutes.
While the steak finishes cooking over indirect heat, place a small cast iron skillet on the cooking grate.
Add the garlic butter ingredients, and allow to cook until lightly browned. Keep a watch on this as you don't want to have burned butter. Remove from the grill.
With the steak still on the skewer, slice thin slices across the grain and serve immediately with the warm garlic butter on the side. You can deep your beef in the butter or drizzle it on top.