Grilled Wagyu Picanha

Prep the meat: Score the fat lightly in a crisscross pattern. Rub all over with salt, pepper, and garlic powder.

Preheat the grill: Set up a two-zone fire—medium-high on one side, indirect heat on the other.

Grill fat-side down first: Place picanha fat-side down over indirect heat for 10–12 minutes to render the fat.

Sear to finish: Move to direct heat, searing 3–4 minutes per side until a caramelized crust forms.

Rest: Let the meat rest 5–10 minutes. Slice against the grain in thin strips.

Serve: Serve as steaks or a centerpiece sliced family-style.