Picanha

Not only the best Pichana of your life but the best steak you will ever taste.

Author

5d65b6cc-5570-4c3d-9929-1958ac1f1715

Prep Time: 00:10

Recipe Time: 01:30

Temperature : 142F / 61.1C

Ingredients

• Rock salt
• Avacado oil

Directions

1. Set your Anova Sous Vide Precision Cooker to 142ºF
2. Cut Pichanha into 2 inch thin steaks along the grain of the meat. Will be cutting against at the end and this will identify the grain easier.
3. Season each piece liberally with Rock salt
4. Vacuum seal or use water dispersion method

Finishing Steps

1. Remove steak and pat dry
2. Optional: Cut each slice in half. This will give a crispier even crust for everyone. These should not be in perfect cubes.
3. Spread thin layer of avacado oil on each side of steak. Add small amount additional salt to fresh cut sides and flat pieces.
4. Heat cast iron pan on high heat to around 570-600F for less smoke and a good sear. ~620-650F is better but get your fan ready.
5. Sear about 20-30 seconds per side. Rotate each side until crispy waiting for fat side until the end. Each side should have a crispy sear.
6. Serve after seared. Cut slices against the grain of the steak which will give shorter slices.