Picanha sous vide utilizes precise temperature control to transform the beloved Brazilian steak into incredibly tender, juicy perfection with a crispy fat cap.
2 to 3lbpicanhaindividual steaks or whole. with fat cap see note #1
kosher salt
neutral cooking oil(such as avocado, grapeseed, canola oil or beef tallow for searing)/
Instructions
Leave the picanha whole or slice into 1.5 to 2 inch steaks if desired. Important: IF slicing into steaks, slice with the grain.
Pat picanha dry and score fat cap in a crisscross pattern. Generously season all sides with kosher salt. For enhanced flavor, optionally dry brine uncovered in the refrigerator overnight.
Vacuum seal the seasoned picanha using a vacuum sealer or the water displacement method with a zip-lock bag.
Heat water bath to 130°F-133°F for medium-rare doneness. Add sealed picanha and cook for minimum of 3 hours (steaks) up to 24 hours (whole roast) for ultimate tenderness.
Remove the picanha from the water bath. If not eating right away, chill completely by submerging sealed bag in an ice bath and refrigerating. If eating immediately, let the sealed bag rest at room temperature for 10-15 minutes before proceeding.
Remove the picanha from packaging and thoroughly pat dry with paper towels.
Heat aheavy-bottomed skillet or grill over high heat. When it starts to smoke, add a little neutral oil to the skillet, if using.
Sear the picanha for about 90 seconds to 2 minutes on the fat cap side, and about 45 to 60 seconds on the other sides, or until golden brown.
Slice against the grain and enjoy with a sprinkle of coarse finishing salt.
Notes
Searing Tip: Searing the picanha over high heat will produce lots of smoke. If possible, sear outdoors. If searing indoors, turn your stove's overhead vent fan to the highest setting before putting the meat in the skillet and open any doors/windows to help ventilation.