Dry Aged Australian Wagyu Picanha

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.