Dining and Cooking
Reverse Sear to 105 Picanha
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Reverse Sear to 105 Picanha

This is about a third of the total picanha, a piece for me and the smaller piece for the dog.

Prime picanha sliced with the grain, dry brine overnight. Reverse sear in a toaster oven with a convection fan on high. 250 degrees until it hit 105. Let it rest for a bit while I heat up a carbon steel pan to smoking, open all the windows, turn on all the fans, close all the bedroom doors, etc. Steaks are at 114-117 when I start to sear. 30-40 secs each side (four sides), hit the fat cap twice. Ending temp 127-132 across the four steaks I cut out of the picanha. Rest a few mins before slicing into mine and dogs pieces, probably could have rested more. Still juicy, very tasty.

by thebaoTheBad