Sous Vide Whole Picanha

Whole picanha, full of taste, tender, delicious, soft.

Author

Ivan Kutija

Prep Time: 02:30

Recipe Time: 02:15

Temperature : 134.6F / 57C

Ingredients

• Whole Picanha
• Salt
• Pepper
• Butter
• Grill seasons
• Garlic

Directions

1. Season Picanha with salt and pepper.
2. Dry seal with vacum sealer whole picanha. Add salt and pepper. Sous vide for 2h and 15 minutes.
3. Cut fat side of Picanha in 2 directions so heat can enter the fat and make it juicy. Add grill seasons.

Finishing Steps

1. Add 150g of Butter, Garlic and when the heat is medium, add whole Picanha first on the side with fat. Turn it and sear other side.
2. Cut in pieces and sear the steakes(optional) or leave it as it is. Soft and tender. Try both. Enjoy!