Sous Vide Picanha

`The breakfast of your dreams awaits. Serve stunning sous vide steak with your Anova Precision Cooker.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:05

Recipe Time: 02:00

Temperature : 129F / 53.9C

Ingredients

• 1 picanha (top sirloin cap or rump cap) steak, 1-1.5” thick
• 1/2 tablespoon kosher salt
• GHEE/clarified butter for searing.

Directions

1. Set your Anova Sous Vide Precision Cooker to 129ºF / 53.9ºC
2. Coat steak liberally with salt. Place in resealable ziplock bag
3. Place in water bath and sous vide for 2 hours.

Finishing Steps

1. Heat pan over medium high heat. Add GHEE.
2. Remove steak from bag, dry well. Sear in hot pan for 1 minute per side.
3. Slice and serve! We dig it most with crispy potatoes and a runny egg!