Picanha Steaks

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Sous vide picanha finished on the grill! Pairs perfectly with a nice chimichurri; otherwise just eat as-is! *** Picanha is a cut of beef that is popular in Brazil, and later also adopted in Portugal. In the United States, it is little known, but referred to as the top sirloin cap, rump cover, rump cap, or culotte. North American butchers generally divide it into other cuts like the rump, the round, and the loin. ***
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Ingredients for 3

  • 2.5lbs Picanha

  • Kosher Salt (be generous)

  • 1Tbsp Oil (pref high heat point oil live avocado or canola)

Directions

  • Step 1

    Cut whole picanha into steaks (5-6 pieces), about 1 inch thick.

  • Step 2

    Cover all sides (other than fat cap) generously with kosher or rock salt and set on baking rack over a paper towel in fridge, uncovered (at least 4 hours, preferable overnight). Flip 1)2 way through of possible.

  • Step 3

    Remove from fridge, pat dry, then vacuum seal.

  • Step 4

    Put in sous vide bath at 129° F for 3 hours.

  • Step 5

    Put bag in ice bath for 8-10 minutes. This will allow you to achieve an incredible crust and also maintain the internal temperature even after the steaks kiss the flames in a short while. *** Now is a good time to fire up your grill and let it pre-head to AT LEAST 500°F ***

    • Finishing Steps

    • Step 0

      Remove steaks from ice bath, take out of bag, pat dry (take great measure to remove all excess moisture as this will help with achieving a great crust), then coat in thin layer of oil of your choice (I used avocado oil, but you could us canola, OO, etc). Do NOT add anymore seasoning as there should be plenty of salt taste from your dry brine overnight. Finish in grill, as hot as you can get it. I had my sear station and two surrounding burners on high for ~10 minutes. We want to see flames, people!

    • Step 1

      Profit

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129 F / 53.9 C Recipe Temp
Recipe Time
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