Picanha

Straight untrimmed picanha cooked to perfection. Charcoal sear for the win.

Perfect results in a few simple steps.

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Step 1

Naked picanha in a Foodsaver bag.
Step 2

Sous vide at 132° for 4 hours.
Step 3

When ready save the sous vide juice for a future gravy.
Step 4

Pat the cooked picanha dry with paper towel. Sprinkle Kinder's Buttery Steakhouse Rub over the entire surface and pat in.
Step 5

Sear fat side down over very hot charcoal to your liking.
Step 6

Serve with chimichurri sauce. Chimichurri Sauce Make ahead 1 cup cilantro leaves 1 cup parsley leaves Half jalapeno seeded 2 garlic cloves ½ cup red or white wine vinegar ½ cup extra virgin olive oil 1 tsp. Kosher salt or to taste Place all of the chimichurri ingredients into a processor and pulse into a smooth sauce. I like to make ahead to let the flavors meld and serve at room temperature. Store excess in the fridge.
Step 7

Slice thinly across the grain and enjoy. 132° has been adjusted from my previous 133° for a rarer picanha. I really enjoy the charcoal sear.