Picanha

Author

0BTk3yw0ZiCNgVmLyAmeV6

Prep Time: 04:30

Recipe Time: 04:00

Temperature : 128.3F / 53.5C

Ingredients

• 1kg Picanha (should have homegeneous thickness, ideally less than 5cm)
• Salt
• Pepper

Directions

1. Perform cross-cuts on the fat side of the picanha piece and season both sides with salt & pepper.
2. Sear on hot skillet, starting with the fat side first, allowing fat to melt and facilitate searing on the other side.
3. Re-season with salt & pepper and quickly vacuum seal in sous vide bag.
4. Set sous vide bath and cook.
5. Open bag, dry the meat with paper and re-sear all sides on a hot skillet till properly browned. Serve immediately with grilled vegetables.

Finishing Steps

1. Open bag, dry the meat with paper and re-sear all sides on a hot skillet till properly browned. Serve immediately with grilled vegetables.