Picanha (Top sirloin or rump cap)

Simple and delicious.

Author

Raymund Gerard

I just love good food and sharing the experience of good food.

Prep Time: 00:30

Recipe Time: 02:00

Temperature : 134.6F / 57C

Ingredients

• Picanha (Top sirloin or rump cap)
• Salt

Directions

1. Do the necessary trimmings, do not remove the fat, and cut the steaks minimum 1.5 inches thick. Make sure you cut along the grain. Season with salt and let it dry brine for a few hours or overnight.
2. Vacuum seal the steaks.
3. Place in the water bath for 2 hours at 57°C / 135°F.
4. Make sure you dry the steaks before searing.

Finishing Steps

1. Sear over coals to get a smoky flavour. You can also search with a blow torch or in a car iron skillet, up to you. Just get a good sear.
2. Slice up and serve.