Sous Vide Picanha
As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.
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Pro-level cooking techniques made simple.
Ingredients for 2
1.25kg Picanha (sirloin cap with fat layer)
Olive oil
Butter
3 garlic teeth
Seasalt
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 54ºC / 129.2ºF
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Step 2
Since it was a aged and quality cut, I as a purist did not want to marinate my Picanha or put it in the bag with spices. Of course, with salt, pepper, olive oil and rosemary, you can always add classic enhancers to the bag, then vacuum it or seal it under water immersion. I just put mine in the water-bath at 54°C for 8 hours.
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Pan-fryed finish
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Step 0
When the time is over, take the bag out of the water and the Picanha out of the bag, dab it dry. Heat a good amount of olive oil in a pan until it starts to smoke, rub the Picanha with the three crushed and chopped garlic ten and some sea salt, then add the butter and the meat after it to the pan. Now you should fry it for 60-90 seconds per side (also on the edges).
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Step 1
Then put it on a chopping board, let it rest briefly and then cut it. I like to serve mine with chimichurri, french fries and salad.