Pan-Seared Wagyu Picanha / Coulotte (Brazilian Steakhouse Style)

Method

1. 1

   Score the fat cap in a crosshatch pattern, careful not to cut into the meat.

2. 2

   Salt the fat cap heavily — like, way more than feels right. The fat will absorb most of it.

3. 3

   Heat cast iron with tallow over high. Place picanha fat-side DOWN first. Render fat 4 minutes until deeply golden.

4. 4

   Flip and sear meat side 3 minutes. Rotate to sear edges.

5. 5

   Pull at 125°F. Rest 10 minutes. Slice into thick steaks against the grain.