Picanha

Delicious Brazilian special served with rice, black beans, farofa and pan de queso.

Author

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Prep Time: 00:30

Recipe Time: 02:00

Temperature : 135F / 57.2C

Ingredients

• Picanha
• Course salt

Directions

1. Cut Picanha into 1.5” steaks and salt generously.
2. Bag and seal picanha into vacuum seal bags, about 2 steaks per bag.
3. Place in water bath for 2 hours at 135 F for medium rare steaks.
4. Remove from bath and place on wire racks. Pat dry.

Finishing Steps

1. Sear by one of the following: 1- Culinary torch 2- Grill 3- Cast iron skillet with beef tallow
2. Cut into 1/2” strips against the grain and serve.