MSG has gotten a bad rap over the years, and that’s a shame because there is nothing wrong with this white powder. MSG increases the umami and makes food more savoury and tasty.
I tested it on an already perfect wagyu picanha and sprayed it with my own MSG flavoured liquid. I build up an extra layer of flavour that makes this delicious steak even better.
- A picanha with a nice fat cap
- Coarse sea salt
For the spraying liquid
- 1 part coarse sea salt
- 1 part ground black pepper
- 1 part paprika powder
- 1/2 part onion powder
- 1/4 part garlic powder
- 1/16 part MSG
- 1 litre of hot water
- Cut the picanha in 2 finger thick steaks. Carve the fat cap crosswise and sprinkle on the coarse salt and rub it in the carves.
- Mix up the ingredients for the spraying liquid and stir it until the salt dissolved. You can also use my coffee machine method as seen in the video. Pour the liquid into a spray bottle.
- Fire up your grill with 2 zones and indirect heat of about 140°C (284F). Put the steaks on the indirect side of the grates and stick in a thermometer.
- Heat up the steaks and spray them every 10 minutes until they hit a core temperature of 51°C (124F). Take them out of the frill while you crank it up.
- Sear the steaks to get a nice crust and serve them while hot.
Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
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