2.5 pound Picanha. How long at what temp? Thank you!
Dry brined with salt only since last night.
by Livid_Presence6796
12 Comments
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mstrong73
I did one recently similar size. 135 for 5 hours and it was amazing. I dropped it in an ice bath right after then finished it fat side down in a cold pan to render the fat and get a good crust.
I did mine for 6 hours at 130 and a ss pan sear. It was amazing!
mstrong73
Pat it dry and put it fat side down in a cold pan, no oil at all. . Crank the heat to high and let the fat render and start to get a crust. I flipped it multiple times after I had enough fat in the pan so I could sear all sides. I basted with the fat as well. Just salt and pepper and I seared until it hit 135 again then rested for a 5ish minutes before slicing
orfeo12
Tried basically everything and I like 137 for 6-8 hours. I honestly think closer to 8 is better. Have one in the bath now. My favorite use of the sous vide.
OverallComplexities
130 for 6-8 hours, will be tender as filet. Then just score the fat cap (to increase crispness) and stick it under your upper broiler until the fat crisps up and renders down. (Doing it this way is easiest to prevent overcooking)
Slice and finish with salt and a squeeze of lemon and you have got the Brazilian steakhouse right there
Glad_Perception_1204
I’ve done about five of these, and I find the sweet spot for me is 135 for 4 hours. I do in a seasoning mix of MSG PSG. One thing I typically do after the fact is I put it on a rack on top of a baking sheet and throw that in the fridge overnight. At least 12 hours but not longer than 48 hours in the fridge. Basically this is a typical air brine, and make sure this picanha sears up like a mofo. Also, I’ll typically cut it into steaks before I air brine, and I cut lengthwise with the grain. That way, when we eat it, it gets cut against the grain for each bite.
SecretlyHiddenSelf
135F x 4-5 hours.
happykyd
Great info here, another value add option, get a table grill and sear yr slices as you go!
12 Comments
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I did one recently similar size. 135 for 5 hours and it was amazing. I dropped it in an ice bath right after then finished it fat side down in a cold pan to render the fat and get a good crust.
https://preview.redd.it/di10b10s96pf1.jpeg?width=3024&format=pjpg&auto=webp&s=c80fb78fd78738106680f547305c20c4eb941081
I did mine for 6 hours at 131°F, then ice bath and broil.
https://preview.redd.it/xh2hg8wg96pf1.png?width=1080&format=png&auto=webp&s=12180e705e821065e356e22776b0a91c4b36e0d3
https://preview.redd.it/ubgiifoh96pf1.jpeg?width=3000&format=pjpg&auto=webp&s=a688009d91ceedc0583e8f48b85f391f624a79d2
I did mine for 6 hours at 130 and a ss pan sear. It was amazing!
Pat it dry and put it fat side down in a cold pan, no oil at all. . Crank the heat to high and let the fat render and start to get a crust. I flipped it multiple times after I had enough fat in the pan so I could sear all sides. I basted with the fat as well. Just salt and pepper and I seared until it hit 135 again then rested for a 5ish minutes before slicing
Tried basically everything and I like 137 for 6-8 hours. I honestly think closer to 8 is better. Have one in the bath now. My favorite use of the sous vide.
130 for 6-8 hours, will be tender as filet. Then just score the fat cap (to increase crispness) and stick it under your upper broiler until the fat crisps up and renders down. (Doing it this way is easiest to prevent overcooking)
Slice and finish with salt and a squeeze of lemon and you have got the Brazilian steakhouse right there
I’ve done about five of these, and I find the sweet spot for me is 135 for 4 hours. I do in a seasoning mix of MSG PSG. One thing I typically do after the fact is I put it on a rack on top of a baking sheet and throw that in the fridge overnight. At least 12 hours but not longer than 48 hours in the fridge. Basically this is a typical air brine, and make sure this picanha sears up like a mofo. Also, I’ll typically cut it into steaks before I air brine, and I cut lengthwise with the grain. That way, when we eat it, it gets cut against the grain for each bite.
135F x 4-5 hours.
Great info here, another value add option, get a table grill and sear yr slices as you go!
You can add salts, etc on the fly!
*
2 hrs 52c
131 4:30 hours