Simple Picañha

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Michael Siegel

Detroit

  • Rate This
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.
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Ingredients for 6

  • 2-3 pound Picañha Steaks (w/fat cap in place)

  • Kosher Salt

  • Fresh Ground Pepper

  • Crushed Garlic Cloves

Directions

  • Step 1

    Score Fat Cap Side

  • Step 2

    Cover liberally with kosher salt and fresh ground pepper (+- 2-3 Crushed Garlic cloves per steak

  • Step 3

    Vacuum seal or place in ziplock bag

  • Step 4

    Sous Vide for 6-8 hours at 55 C (can get away with 2-4 if in a pinch)

  • Step 5

    Sear in cast iron or on hot grill

  • Step 6

    Let rest 10 minutes or more

  • Step 7

    Slice and Serve!

    • Finishing Steps

    • Step 0

      Sear fat cap side 1-2 min

    • Step 1

      Sear non-fat cap side for 1 min

Latest Comments

131 F / 55 C Recipe Temp
Recipe Time
Prep Time