Sous Vide Picanha delivers steakhouse perfection at home with minimal effort. This Brazilian cut, known for its robust flavor and signature fat cap, becomes extraordinary when cooked in a precisely controlled water bath and a quick sear in a smokin’ hot skillet.

The sous vide method solves picanha’s typical challenges: it maintains the meat’s ideal doneness from edge to edge while preserving its natural juices. A final high-heat sear creates the perfect contrast between the crispy exterior and tender interior.

Unlike traditional methods, sous vide picanha is nearly foolproof. Set your temperature, walk away, and return to consistently perfect results every time. The lengthy cooking process breaks down connective tissue while preserving the slight chewiness that gives picanha its distinctive texture. Learn more in the quick guide, What is Picanha?

How to Sous Vide Picanha

Follow these detailed steps to transform Brazil’s prized cut into steakhouse-quality perfection.

sous vide picanha seasoned with kosher salt

Prepare the Picanha: Decide whether to cook the roast whole or slice it into steaks. If cutting into steaks, slice WITH the grain into 1½ to 2-inch portions. This counter-intuitive cutting direction ensures you’ll be able to slice across the grain when serving.
Score and Season: Create a crosshatch pattern on the fat cap without cutting into the meat. This helps render fat during searing and creates a crispy texture. Season generously with kosher salt on all surfaces. For maximum flavor development, dry brine the meat by placing the seasoned meat on a wire rack uncovered in the refrigerator overnight.
Vacuum Seal: Package the picanha using either a vacuum sealer or the water displacement method. For subtle flavor enhancement, add a few sprigs of rosemary and/or thyme before sealing.
Sous Vide Cook: Set your water bath to 130°F-133°F for medium-rare. Cook steaks for a minimum of 3 hours or a whole roast for up to 24 hours. The time range affects texture only – longer cooks create progressively more tender results while maintaining the same doneness level.
Prepare for Searing: Remove from the water bath. For immediate serving, rest sealed for 10-15 minutes at room temperature. Then thoroughly pat dry with paper towels. Any moisture will prevent proper searing.
Create the Crust: Heat a cast iron skillet or grill until it’s ripping hot and slightly smoking. Add a thin layer of high smoke-point oil if using a skillet. Sear the fat cap side first until golden and crispy (90-120 seconds), then briefly sear remaining sides (45-60 seconds).
Rest and Serve: Slice the picanha AGAINST the grain. Finish with flaky sea salt just before serving.

sous vide picanha with fries overhead vertical

Ingredients & Equipment

Picanha (a.k.a. Sirloin Cap) – Whole with fat cap still on. Available online from Snake River Farms, Crowd Cow, your local butcher and sometimes from Costco.
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
Heavy-bottom Skillet – Cast iron skillet or a carbon steel skillet for searing after sous vide.

Pro Tips for Success

Choose the right picanha: Look for a piece with a thick, even fat cap and good marbling throughout. The fat should be white and firm.
Dry thoroughly before searing: After sous vide cooking, pat the meat completely dry with paper towels. Any moisture will create steam instead of sear.
Time your sides: Since the sous vide process is so precise, time your side dishes to be ready right after the searing step for a perfect meal.
Combat the smoke: Searing properly means smoke. Either sear outdoors, use a high-powered vent hood, or open windows. A cast iron skillet on a grill outdoors provides the best results.
Sear it Your Way:
Pre-chill for precise control: If you want perfect edge-to-edge doneness with maximum crust, let the sous vide picanha cool slightly for 10 minutes before searing. This prevents overcooking during the searing process.

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Sous Vide Time & Temperature Guide

Temperature

Medium-Rare: 130°F-133°F (recommended)
Medium: 140°F

Cooking Duration

Individual Steaks (1½-2″): 3-5 hours
Whole Picanha Roast: 6-24 hours

Note: Longer cooking times increase tenderness but don’t change doneness level.

Serving Suggestions

The rich beefiness of picanha pairs wonderfully with starchy sides that soak up the tasty 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.

If you’re looking for another way to make picanha, try my grill smoked picanha recipe for a delicious smoky version. And the leftovers are delicious in a steak sandwich.