Picanha Steak - American Wagyu Black Label

Start by searing the fat edge in a skillet over medium heat to render and brown it, then sear both flat sides over high heat for a deep, flavorful crust. If grilling, use two heat zones and move the steak away from flare-ups as the fat renders. Aim for a finished internal temperature of 130–135°F for medium-rare, allowing for carryover cooking during a 5–10 minute rest. Keep the fat cap attached and slice against the grain for tender bites with rich American Wagyu flavor.