I purchased this 3.30lbs of picana from a local butcher. I want to slice it into 6 steaks 🥩, so that I can cook 3 separate meals for myself and my wife. I am thinking that I will cook it at 129° for 4-8 hours and then finish it off with a really good sear. Therefore, I want to ask you all:
- What’s the best way to cut this in 6 steaks?
- How long would you cook it for?
- Is 129° enough to render that fat cap?
- Would you dry brine it?
I typically wouldn’t ask such questions and kind of just figure it out, but this was nearly $70 and I want to really get my money’s worth. Thank you.
by jadensemiller
11 Comments
Cooked one 2 days ago. Sliced about 3 finger thick across the grain. Put on a rotisserie spit shaped into a C with the fat outside. Place them all on the spit with salt and pepper. Took about 20 minutes for medium rare. Served with a simple chimichuri sauce. Very tender and juicy. You don’t want to overcook this.
It’s a lean cut. I wouldn’t do 4 hrs.
129 is high enough.
I doubt you’ll get six good thick steaks from one picanha, but make sure you cut with the grain (final cut with steak life on plate will be across the grain ). If you don’t, it’s gonna be super chewy instead of tender
This video is pretty good to follow for the “basic” picanha. https://youtu.be/xdLIOQ3YZhM?si=8N8ZlYNx1rsT4a0U
I did mine for 7 hours, 132 abs 137.
People got upset at me for the 137 but I liked it more than the 132. Maybe 135.
Cut it not 2 inch steaks with the grain. Season with just salt and sou vide at 135F for 2 hours. Sear and cut against the grain for an amazing bite.
Go for stuffed picana, it’s how they rock it in Brazil.
I sous vide the whole piece at 133 for 8 hours slice against grain and it is amazing. Like a filet or prime.
I did one at 5 hour last week and it was too tender imo. I’m probably gonna down to a 3 hour and see how it goes. I probably won’t go lower than 2 hours ever for a steak
Don’t shave the cap.
I love this cut. I pretend i know what I’m doing and slice it up thick, fold it up like a horseshoe and put it over charcoal on the rotisserie.
At my local butcher you can get wagyu picana for a few bucks more than the regular. Also Costco sells it for about $10 a pound in a double pack.
I understand this is r/sousvide, but I always smoke picanhas. I think they pair with smoke flavor really well. I’ve always been disappointed when I sous vide picanha compared to when I smoke it.