Picanha

Perfect Picanha

Author

Richard Stephen

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 131F / 55C

Ingredients

• 1 x Picanha cut into 1” slices
• Coarse salt
• Butter

Directions

1. Cut Picanha into one inch thick slices
2. Season with coarse salt and seal in a vacuum bag
3. Put in sous vide bath and cook at 55 degrees Celsius for 2 hours

3 Minutes

1. When time is up, remove steaks from vacuum bag and pat dry
2. Sear for 60 seconds per side in a hot pan with butter.
3. Rest for a few minutes and enjoy!