Picanha

Straight untrimmed picanha cooked to perfection. Charcoal sear for the win.

Author

Steve Adams

BBQ Pitmaster

Naked picanha in a Foodsaver bag.
Sous vide at 132° for 4 hours.
When ready save the sous vide juice for a future gravy.
Pat the cooked picanha dry with paper towel. Sprinkle Kinder's Buttery Steakhouse Rub over the entire surface and pat in.
Sear fat side down over very hot charcoal to your liking.
Serve with chimichurri sauce. Chimichurri Sauce Make ahead 1 cup cilantro leaves 1 cup parsley leaves Half jalapeno seeded 2 garlic cloves ½ cup red or white wine vinegar ½ cup extra virgin olive oil 1 tsp. Kosher salt or to taste Place all of the chimichurri ingredients into a processor and pulse into a smooth sauce. I like to make ahead to let the flavors meld and serve at room temperature. Store excess in the fridge.
Slice thinly across the grain and enjoy. 132° has been adjusted from my previous 133° for a rarer picanha. I really enjoy the charcoal sear.