Simple Picañha

You can get away with 2 to 4 hours like most normal steaks but because of the sickness in the fat It’s highly recommended to give it at least 6 if not closer to 8 hours to allow that fat cap to help render. Make sure to score the fat cap before you vacuum seal it. A simple marinade of kosher salt plus minus pepper and perhaps crushed garlic makes this just simple and amazing.

Author

Michael Siegel

Prep Time: 00:10

Recipe Time: 08:00

Temperature : 131F / 55C

Ingredients

• 2-3 pound Picañha Steaks (w/fat cap in place)
• Kosher Salt
• Fresh Ground Pepper
• Crushed Garlic Cloves

Directions

1. Score Fat Cap Side
2. Cover liberally with kosher salt and fresh ground pepper (+- 2-3 Crushed Garlic cloves per steak
3. Vacuum seal or place in ziplock bag
4. Sous Vide for 6-8 hours at 55 C (can get away with 2-4 if in a pinch)
5. Sear in cast iron or on hot grill
6. Let rest 10 minutes or more
7. Slice and Serve!

Finishing Steps

1. Sear fat cap side 1-2 min
2. Sear non-fat cap side for 1 min