I splurged for a special event coming up and ordered some A5 Wagyu picanha steaks. 12 ounces each.
Last time I did Wagyu, I had a small 8oz steak and did it in a carbon steel pan. It turned out fantastic.
This will be 4 steaks that are a bit bigger and the biggest carbon steel pan I have is a 12" for this go around. Pretty sure all 4 will not fit.
Over charcoal in the kettle? My Weber natural gas grill? Go buy another 12" carbon steel pan?
Thanks in advance.

I'd do it like the Churrascarias do it; over charcoal and preferably lump charcoal as that gets much hotter than your typical briquettes.

Is this more about the equipment than the how to cook the Picanah A5 Wagyu (which I am jealous as shit, BTW)?
These deserve to go over coals for sure.

I always do mine on a rotisserie on the Weber kettle. That way the melty fat from the fat cap side can continuously baste the rest.

A little bit of lump charcoal for the base, but mostly tiny wood splits to get plenty of live fire smokey goodness into the meat!

I've had A5 several ways. To be honest it's a little too rich and I don't care for the mouth feel texture I get from it. I could never sit and eat 12 ounces of it at once. I feel it's best served in small strips or bite size pieces where it's showcased as part of a meal rather than the entree but that's me. I consider myself lucky that I didn't fall in love with it given the price. Now as far as cooking it I always low and slowed it on the smoker at about 225 giving it that smoke flavor and allow the fat to start to soften and render and then reverse sear it. You can accomplish the same thing on a grill using a indirect method. Good luck and let us know how it goes.

quote:

Originally posted by smschulz:
Is this more about the equipment than the how to cook the Picanah A5 Wagyu (which I am jealous as shit, BTW)?
These deserve to go over coals for sure.

Hahahaha, not about the equipment.
The last Wagyu I did was a small piece and it was recommended on the site that it be cooked in a carbon steel pan or cast iron at the very least. Reason stated was that it needed no oil and the natural fat content would be enough. It was and I seared it in the small pan flipping once to get a good crust on each side.
I'd like to do that again but lump charcoal is my favorite for searing steaks on the kettle.