Picanha

Ingredients for 4

• Rock salt

• Avacado oil

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 142ºF

• 

  Step 2

  Cut Pichanha into 2 inch thin steaks along the grain of the meat. Will be cutting against at the end and this will identify the grain easier.

• 

  Step 3

  Season each piece liberally with Rock salt

• 

  Step 4

  Vacuum seal or use water dispersion method

• Finishing Steps

• 

  Step 0

  Remove steak and pat dry

• 

  Step 1

  Optional: Cut each slice in half. This will give a crispier even crust for everyone. These should not be in perfect cubes.

• 

  Step 2

  Spread thin layer of avacado oil on each side of steak. Add small amount additional salt to fresh cut sides and flat pieces.

• 

  Step 3

  Heat cast iron pan on high heat to around 570-600F for less smoke and a good sear. ~620-650F is better but get your fan ready.

• 

  Step 4

  Sear about 20-30 seconds per side. Rotate each side until crispy waiting for fat side until the end. Each side should have a crispy sear.

• 

  Step 5

  Serve after seared. Cut slices against the grain of the steak which will give shorter slices.

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