Picanha - 3.5 Pound

Author

Ron Kashani

Prep Time: 00:30

Recipe Time: 04:00

Temperature : 136F / 57.8C

Ingredients

• Picanha cut 3.5 pound
• Salt and pepper

Directions

1. Clean meat from membranes.
2. Add Atlantic salt only on the meat ( not fat)
3. Vacuum seal
4. Set your Anova Sous Vide Precision Cooker to 136.0ºF / 57.8ºC.
5. Remove and pet dry after 4 hours

Smoking And Grill Searing

1. 1 hour smoking 200f. With apple chunks
2. Grill sear for 5 min each side ( fat first) on high heat .
3. Slice to eat.