Sous Vide Picanha (Coulotte Steak)

Picanha is a popular Brazilian steak known for its tender and flavorful meat. The sous vide cooking method is ideal for this cut as it yields an exceptionally tender steak with a magnificent texture. By cooking the steak to an exact temperature in a precisely temperature-controlled water bath, the meat remains tender and juicy while only needing a quick sear to finish. The results are a perfectly cooked and mostly hands-off picanha with little effort and fail-proof execution.

Introduction to Picanha Steak

Picanha is a flavorful Brazilian cut of beef from the top of the cow’s rump cap prized for its generous marbling and thick fat cap. The tender yet slightly firm steak has a unique marbling pattern and is considered the most savory, succulent cut by Brazilian churrascaria chefs. When prepared properly, picanha delivers a melt-in-your-mouth tenderness with magnificent crispy fat contrast.

The Benefits of Using Sous Vide Method for Picanha

The sous vide cooking method allows the picanha steak to remain exceptionally tender thanks to the precise and low-temperature cooking, while still maintaining the slight chewiness that provides desirable texture to this prized cut. Sous vide enables an exact control of the water bath temperature so the meat can cook to a perfect medium rare from edge to edge. Lastly, the lengthy sous vide process renders the fat cap slowly over time, culminating in a fantastically thick and crispy layer of salty, fatty goodness that provides the ideal counterpoint to the super tender interior meat.

Ingredients & Equipment Needed

• Picanha (Sirloin Cap) – Whole with fat cap still on. Available online from Snake River Farms and Crowd Cow.
• Coarse Salt – In Brazil, they use coarse rock salt, but my preference is to use Diamond kosher salt because of how easily it dissolves and is absorbed into the meat.
• Immersion Circulator (sous vide cooker)
• Vacuum sealer or ziplock freezer plastic bags
• Cast iron skillet or a carbon steel skillet for searing the steak after sous vide.

Sous Vide vs Grilled Picanha

The traditional preparation for picanha is to cook over an open grill, rotisserie style, allowing the fat cap to slowly render while imparting smoky charcoal flavor. This method connects to the Brazilian roots of churrasco culture.

However, sous vide offers superior convenience and reliability. It requires no constant monitoring or rotating, just simple sealing followed by brief searing at the end. The sous vide results also excel with guarantee of edge-to-edge medium rare doneness, supreme tenderness achieved from lengthened low-temp cook, and wonderfully thick and crispy fat cap, though some smoky charcoal nuance is lost.

So while grilled picanha aligns with tradition, picanha steak cooked sous vide triumphs on convenience and foolproof execution.

Another great option is to combine sous vide and barbecue, where you first cook the meat sous vide, chill it, then warm it up in the smoker before searing it. You get amazing texture and that smoke flavor we crave.

Serving Suggestions

The rich beefiness of picanha pairs wonderfully with starchy sides that soak up the tasty meat juices. Crispy roasted or smashed fingerling potatoes are an easy choice that also adds textural contrast. Buttery carrots or tender broccolini brighten the plate with hits of sweetness and green colors. Simple options like fries or creamy mashed potatoes are classic pairings as well. And no picanha would be complete without a spoonful of vibrant herby chimichurri sauce, the quintessential accompaniment in Brazilian steak culture.

And the leftovers are delicious in a steak sandwich.