Saw some peak prime picanha at the grocery store so I had to do it again. Better marbling than even I was expecting. Mixed company this time so I sous vide at 137F for 2hr45min.
Pictures in order — sliced with the grain, seasoned all sides (thin unseasoned is for the dog), pre-searing, pre-seared, prep for sous vide, edging, charr-bonized crust, bonus dog’s steak.
Missed out on grill pics because once the charcoal is ready it all happens so fast. Also no in the fridge dry brine pics haha.
by thebaoTheBad
21 Comments
Very nice work
You did an amazing job !!! …and extra bonus points for sharing with the pup (hope you were generous with him, or her). 👍🏼
I’m literally smacking my lips (they won’t let me have the goods while pregnant)
🤤
👏
This looks amazing but please explain why you sear, then sous vide, then grill?
Usually people just straight reverse sear with sous vide.
Not criticizing. Your finished steaks are gorgeous. Just curious.
I saw the last 3 pics and knew exactly who it was.
Fuck off.
Good Job.
Winner winner, steak for dinner. We salute you. 🫡
Too much pepper
Not enough salt
Gawd dayum
Damn bro you steak fr, when’s the next cookout
Looks good. Thought it’d be a little more rare.
Amazing temp. The char on that looks terrible, though. Is it supposed to be black?
Nice marbling on those picanhas.
nice… next time you can save all the effort, by having slightly thinner steaks, covering with coarse rock salt (leaving it on there), and then sear both sides for a few minutes. My Brazilian friends of 30 years have ONLY done it this way and it’s wonderful every time….as in, everybody at the BBQ exclaiming and ooooing and ahhhing, and they aren’t even drunk yet….
Mmm…thrice cooked, 3 hour sous vide picanha, I can already taste the mealiness.
Looks fucking dank! But seriously, I ain’t got time for all that
Looks amazing!
Like at Fyre Festival’s load-in area, not a band in sight. Excellent job.
Looks gorgeous – and you are a good person to treat your puppy so well.