Argentinian Entrecote & Picanha

Ingredients for 5

• ±1,3kg Argentinian Picanha

• ±1,5kg Argentinian Entrecote

• Rock/sea salt

• Black pepper

• Unsalted butter

Directions

• 

  Step 1

  Pat the steaks dry and season with rock/sea salt and pepper

• 

  Step 2

  Vacuum and double seal

• Step 3

  Pre heat your precision cooker to 49°C (rare)

• Step 4

  Add steaks and sous vide for 2h

• Step 5

  After 2h up the temperature to 53.9°C (medium rare) and sous vide for another 2h

• Step 6

  Remove steaks from vacuum pack, pat dry and season again with rock/sea salt and pepper

• Step 7

  In a cast iron pan/skillet melt a generous amount of unsalted butter, then turn up the heat to maximum untill smoking

• 

  Step 8

  Char the steaks on both sides for 1 minute each, then 30 seconds for the shorter sides

• Step 9

  Remove the steak from the cast iron pan/skillet and turn off the heat

• Step 10

  Add ±150g sambal brandal to the remaining butter in the pan/skillet and slightly bake to create a delicious Bali sauce

• 

  Step 11

  Cut the steaks in 1 to 1,5cm plaques and serve

• 

  Step 12

  Step 0: Get aged (1-4 months) Argentinian or Uruguayan steak

• Finishing Steps

• 

  Step 0

  The Entrecote

• 

  Step 1

  The Picanha

• 

  Step 2

  With the bali sauce, whiskey glazed carrots & champignons and floury potatoes with onion and parsley

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