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 ...
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Anova
Pro-level cooking techniques made simple.
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
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Step 1
Set your Anova Sous Vide Precision Cooker to 129ºF / 53.9ºC
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Step 2
Coat steak liberally with salt. Place in resealable ziplock bag
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Step 3
Place in water bath and sous vide for 2 hours.
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Finishing Steps
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Step 0
Heat pan over medium high heat. Add GHEE.
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Step 1
Remove steak from bag, dry well. Sear in hot pan for 1 minute per side.
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Step 2
Slice and serve! We dig it most with crispy potatoes and a runny egg!