Sous Vide Picanha
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 Oreg ...
Shop Sous Vide Cookers
Precision® Cookers
Sous vide made easier than ever.
Ingredients for 1
1 picanha (top sirloin cap or rump cap) steak, 1-1.5” thick
1/2 tablespoon kosher salt
GHEE/clarified butter for searing.
Directions
-
Step 1
Set your Anova Sous Vide Precision Cooker to 129ºF / 53.9ºC
-
Step 2
Coat steak liberally with salt. Place in resealable ziplock bag
-
Step 3
Place in water bath and sous vide for 2 hours.
-
Finishing Steps
-
Step 0
Heat pan over medium high heat. Add GHEE.
-
Step 1
Remove steak from bag, dry well. Sear in hot pan for 1 minute per side.
-
Step 2
Slice and serve! We dig it most with crispy potatoes and a runny egg!