Dry Aged Australian Wagyu Picanha

smokingal

The only times I’ve had picanha was while dining in Brazilian churrascarias and it’s been years
since I’ve been to one.  I’ve never tried Australian Wagyu, cooked picanha at home nor have I
tried it dry aged.  This cook crossed off three things on my to-do list.  I started off with 3.5 lb
and 4.85 lb Aussie Wagyu picanhas, which after 40 days of dry aging in Umai bags, ended up
weighing 2.59 lb and 3.72 lb respectively.

 

 

 

I took a chance at cooking the steak rare (127F) using sous vide to see how it would turn out.
The steak was liberally seasoned with Maldon sea salt flakes and seared off caveman style.

 

 

 

 

A tomato and spinach salad along with roasted garlic and white cheddar mashed potatoes
rounded out the meal.

 

 

 

 

After dry aging numerous cuts of beef, I have to say that this Wagyu picanha has the strongest
dry aged flavor I’ve ever tried.  If I had cooked it medium rare, my usual preference, it would’ve
been perfect due to increased tenderness and juiciness.

 

Another meal I haven’t enjoyed in a while is a good ol’ dry aged cheesesteak.  This meal started off with homemade, fresh baked hoagie rolls.

 

 

 

 

A deli slicer was used to thinly slice onions and create razor thin slices of dry aged picanha.
The onions were caramelized and the meat browned and chopped.  

 

 

 

 

Cheese sauce was made using white American cheese and then applied to the hoagie roll
and meat in layers.

 

 

 

Dry aged picanha gives ribeye a real run for its money.  This cheesesteak was ridiculous.  The
flavor was so deeply beefy, the cheese so rich, and the tender, fluffy crumb of the bread absorbed all the grease without becoming saturated or soggy.  This was excellent eats.

byrne092

No one should ever open one of your threads while hungry...

yellowdogbbq

I thought your pastrami post was over the top, then I opened this, amazing food! 

johnmitchell

Good grief!!!! Stunning post.

milesvdustin

I cant help but feel culinarily inadequate when I open your posts. 

Photo Egg

No words, just drooling...

lousubcap

I said, "God Da-n, God Da-n."  What a post.  Being partial to caveman steak, you truly nailed the finish on that one.   Wow!  Just Wow! 

DoubleEgger

It’s always a treat to open a post of yours. 

Foghorn

@milesvdustin, "culinarily inadequate".  That's a great phrase that I will likely use a lot going forward.  It definitely applies here.  Great cook and photos.

alaskanassasin

I am speechless.

smokingal

milesvdustin said:

I cant help but feel culinarily inadequate when I open your posts. 

You shouldn't @milesvdustin.  This was just me taking a long time to produce steak & potatoes and a cheesesteak.  Worth every second, but still just steak & potatoes and a cheesesteak.

bucky925

We are in the presence of greatness!

GoooDawgs

Just amazing @smokingal.  Truly in a league of your own here!

The Cen-Tex Smoker

Holy Moley! amazing as usual. wow.

saluki2007

Thatgrimguy

nom nom nom... excuse me while I wipe the saliva off my screen

caliking

I so love the way you think - " well, I want cheesesteak. Gotta make the hoagies first..."

Life is too short to be eating bread unworthy of meat like that.

smbishop

Oh my, please publish a book!  Amazing, yet again!

FaceDance

POST OF THE YEAR!!!  WELL DONE!!!  

marysvilleksegghead

another great cook!

keener75

Amazing as always!!

JohnEggGio

@smokingal. I’m beginning to believe you are a whole team of people!  Hereafter, I shall address you as “Maestra”.

Mattman3969

I had to reread all the post to make sure I hadn’t already commented.  Your on such a roll it’s hard to keep up with which of your cooks I’ve already commented on.  Helluva sammich! 

TideEggHead

Amazing work as usual! Good grief, all these recent cooks by everyone here constantly reminding me that I need to up my game! Meanwhile, I’m sitting here eating Walmart frozen taquitos drooling over your food pictures 😫.

NorthPilot06

  plain awesome

wardo

Whoa!  This just brought a tear to my eye😭

Looks just amazing!