– 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.
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.