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How To Cook Wagyu Picanha In The Traditional Way Using The Arteflame Rotisserie

Grilled Wagyu Picanha

Wagyu Picanha on the Rotisserie Recipe


Elevate your grilling experience with this Wagyu Picanha on the Rotisserie recipe. Known for its rich marbling and unparalleled flavor, Wagyu Picanha is a top-tier cut perfect for grilling. Using the Arteflame grill, you'll achieve a steakhouse-quality sear at over 1,000°F, locking in the juices and creating a perfectly tender and delicious dish. This method, known as reverse searing, ensures your meat reaches the desired doneness with an even sear.


  • 1 Wagyu Picanha (2-3 lbs)
  • Coarse sea salt
  • Freshly ground black pepper
  • 2 tablespoons butter (optional, for coating)
  • Fresh rosemary and thyme (for garnish)


  1. Prepare the Picanha:

    • Remove the Picanha from the refrigerator at least an hour before grilling to bring it to room temperature for even cooking.
    • Pat the meat dry with paper towels to remove excess moisture.
    • Score the fat cap in a criss-cross pattern to help render the fat and season it generously with coarse sea salt and freshly ground black pepper. Optionally, coat with butter for enhanced flavor.
  2. Fire Up the Arteflame Grill:

    • Clean your Arteflame Grill to ensure a pure grilling flavor.
    • Start the fire early to get it ready for grilling, allowing it to burn down to a bed of hot coals suitable for both searing and indirect cooking.
  3. Grill the Picanha:

    • Skewer the Picanha on the rotisserie rod, securing it tightly.
    • Sear the meat over the center grill grate at over 1,000°F for about 3-4 minutes on each side to create a rich, caramelized crust.
    • Cook the Picanha indirectly on the rotisserie.  Start on the lower setting until you get a perfect even sear, then move it to the higher setting. Continue cooking until the internal temperature reaches 130-135°F for medium-rare.
  4. Rest the Picanha:

    • Transfer the grilled Picanha to a cutting board and loosely tent with aluminum foil. Let it rest for about 10-15 minutes to allow the juices to redistribute throughout the meat.
  5. Serve:

    • Slice the Picanha against the grain and serve with your favorite sides. Garnish with fresh rosemary and thyme for an added aromatic touch.


  • Season Generously: Wagyu's rich flavor benefits from ample seasoning to ensure flavor in every bite.
  • Monitor the Temperature: Use a meat thermometer to ensure the perfect doneness without overcooking.  Remember that the Picanha will continue cooking even after you remove it from the rotisserie so don't overcook it!
  • Let it Rest: Resting your Picanha is essential for a juicy outcome.
  • High Heat for Searing: Achieve a perfect sear by utilizing the high heat of the Arteflame Grill.
  • Butter vs. Olive Oil: Butter adds a rich flavor that complements Wagyu beautifully.


Grilling Wagyu Picanha on the Arteflame Grill not only delivers unparalleled flavor and tenderness but also turns your meal into an unforgettable culinary event. Embrace the process and enjoy the ultimate Picanha experience.


  1. Herb-Crusted Picanha: Add a mixture of finely chopped rosemary, thyme, and garlic to the seasoning for an herbaceous crust.
  2. Garlic Butter Picanha: Baste the Picanha with garlic-infused butter during the final stages of grilling for a rich, savory flavor.
  3. Spicy Picanha: Incorporate crushed red pepper flakes and smoked paprika into the seasoning for a spicy kick.
  4. Citrus-Marinated Picanha: Marinate the Picanha in a blend of lemon juice, orange zest, and olive oil for a citrusy, tangy twist.
  5. Balsamic Glazed Picanha: Brush the Picanha with a balsamic glaze during the last few minutes of grilling for a sweet and tangy finish.


  • Best Drinks: Pair with a robust red wine like Cabernet Sauvignon or a classic Old Fashioned cocktail.
  • Best Appetizer: Serve with a fresh Caprese salad or grilled asparagus with lemon zest.
  • Best Dessert: End with a rich chocolate lava cake or grilled peaches with vanilla ice cream.

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