Sous Vide Picanha

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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 ...

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Recipe Temp 129 F / 53.9 C
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`The breakfast of your dreams awaits. Serve stunning sous vide steak with your Anova Precision Cooker.

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 1

      Heat pan over medium high heat. Add GHEE.

    • Step 2

      Remove steak from bag, dry well. Sear in hot pan for 1 minute per side.

    • Step 3

      Slice and serve! We dig it most with crispy potatoes and a runny egg!

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129 F / 53.9 C Recipe Temp
Recipe Time
Prep Time