Argentinian Entrecote & Picanha

Argentinian Entrecote and Picanha, served with a slightly spicy Bali sauce. I paired this with whiskey-glazed carrots and champignons, and floury potatoes with the skin on with onion and parsley from the oven.

Author

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Prep Time: 00:30

Recipe Time: 04:00

Temperature : 129F / 53.9C

Ingredients

• ±1,3kg Argentinian Picanha
• ±1,5kg Argentinian Entrecote
• Rock/sea salt
• Black pepper
• Unsalted butter

Directions

1. Pat the steaks dry and season with rock/sea salt and pepper
2. Vacuum and double seal
3. Pre heat your precision cooker to 49°C (rare)
4. Add steaks and sous vide for 2h
5. After 2h up the temperature to 53.9°C (medium rare) and sous vide for another 2h
6. Remove steaks from vacuum pack, pat dry and season again with rock/sea salt and pepper
7. In a cast iron pan/skillet melt a generous amount of unsalted butter, then turn up the heat to maximum untill smoking
8. Char the steaks on both sides for 1 minute each, then 30 seconds for the shorter sides
9. Remove the steak from the cast iron pan/skillet and turn off the heat
10. Add ±150g sambal brandal to the remaining butter in the pan/skillet and slightly bake to create a delicious Bali sauce
11. Cut the steaks in 1 to 1,5cm plaques and serve
12. Step 0: Get aged (1-4 months) Argentinian or Uruguayan steak

Finishing Steps

1. The Entrecote
2. The Picanha
3. With the bali sauce, whiskey glazed carrots & champignons and floury potatoes with onion and parsley