I think I’ll be attempting this again. Side note, I never learned the proper way to slice.
by CommandNeat5580
8 Comments
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CommandNeat5580
129 for 4.5 hours. It was very tender.
mission_to_mors
Why Cut it with the grain though?
piles_petko
The muscle looks perfect, but the fat cap doesn’t look rendered. Also don’t understand the decision to score it
Specvmike
Highly suggest cutting the picanha into steaks about 2 fingers wide before the sous vide step. Cut the steaks with the grain. When you sear, make sure you really sear the fat cap. After searing, let rest for a couple minutes, then slice each steak into bites.
I’d personally have trimmed that fat cap a bit more but that’s personal taste.
Jkelmusic
I sous vide 131 for 4 hrs and the. Pizza oven…. Easily the best cut
ThisSideOfThePond
Looks good’ish. Sorry, but this is a perfect example of why sometimes sousvide isn’t the best method. A slow cook in the oven or on the bbq with a finish on the hot side or under the oven grill renders the fat so much better. And the fat is the best part.
8 Comments
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129 for 4.5 hours. It was very tender.
Why Cut it with the grain though?
The muscle looks perfect, but the fat cap doesn’t look rendered. Also don’t understand the decision to score it
Highly suggest cutting the picanha into steaks about 2 fingers wide before the sous vide step. Cut the steaks with the grain. When you sear, make sure you really sear the fat cap. After searing, let rest for a couple minutes, then slice each steak into bites.
https://preview.redd.it/qzh9pycbu2lg1.jpeg?width=1320&format=pjpg&auto=webp&s=d256e688090c2c8e09cb9f21b3514ee6543a737d
Looks brilliant.
I’d personally have trimmed that fat cap a bit more but that’s personal taste.
I sous vide 131 for 4 hrs and the. Pizza oven…. Easily the best cut
Looks good’ish. Sorry, but this is a perfect example of why sometimes sousvide isn’t the best method. A slow cook in the oven or on the bbq with a finish on the hot side or under the oven grill renders the fat so much better. And the fat is the best part.