Sous Vide Picanha
Precise temperature control transforms this prized Brazilian cut into edge-to-edge perfection with a crispy, seared fat cap.
Ingredients
- 1 (2 to 3 pounds) picanha roast (with fat cap, whole or individual steaks*)
- kosher salt
- Neutral cooking oil for searing (avocado, grapeseed, canola or beef tallow)
Instructions
- Prepare picanha: Keep whole or slice WITH the grain into 1 1/2 to 2 inch steaks.
- Season: Pat dry and score fat cap in crosshatch pattern. Season all sides generously with kosher salt. Optional: Dry brine uncovered in refrigerator overnight.
- Seal: Vacuum seal picanha or use water displacement method with zip-lock bag.
- Cook sous vide: Heat water bath to 130°F to 133°F (medium-rare). Cook steaks a minimum of 3 hours, or up to up to 24 hours for ultra-tender results..
- Rest: Remove from water bath. Either chill in ice bath for later use or rest sealed at room temperature 10 to 15 minutes before searing.
- Dry thoroughly: Remove from packaging and pat completely dry with paper towels.
- Sear: Heat a large heavy-bottomed skillet or grill until smoking. Add thin layer of oil if using a skillet. Sear fat cap side 90 to 120 seconds, remaining sides 45 to 60 seconds until golden brown.
- Serve: Slice AGAINST the grain. Sprinkle with coarse finishing salt.
- Slice against the grain and enjoy with a sprinkle of coarse finishing salt.
Notes
- Searing Warning: Expect significant smoke. Sear outdoors if possible. If indoors, maximize ventilation by turning your hood fan on to highest setting and opening windows/doors.
- Temperature Guide:
- Medium-Rare: 133°F
- Medium: 140°F
