Sous Vide Picanha

Sous Vide Picanha

(Coulotte Steak)


Picanha (Sirloin Cap) Steak - 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. – 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.

What You'll Need

Go to the recipe link for full ingredients list.



Leave the picanha roast whole or slice into 1.5 to 2-inch steaks, slicing the steaks with the grain. Dry picanha and score fat cap in cross-hatch pattern (if leaving whole). Season all sides with plenty of kosher salt. Optionally dry brine in the fridge overnight for even more flavor.



Seal the seasoned picanha using a vacuum sealer or the water displacement method if using ziplock freezer bags..



Cook in a 130°-133°F water bath (for medium-rare) for 3 to 24 hours. The longer it cooks, them more "tender" the texture will be.



Unwrap the picanha and pat it extremely dry with paper towels. Sear in a ripping hot skillet or grill for 1-2 minutes per side until crust forms. Slice against the grain and finish with coarse salt.

Get the full recipe guide  at the link below.