Just got a sous vide. Any suggestions for cooking a 1 inch thick steak – should I take the fat cap off this and render it separately? What time and temp would you recommend for this?
by youre_so_enbious
5 Comments
AutoModerator
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Apptubrutae
I’m an idiot, I thought you were cooking “steak tips” with this and was excited to see more.
Vape_Lord_Peppi
Leave the fat cap. That’s pretty standard size for a picanha fat cap and one of the main selling points.
Since it has a lot of fat, I would personally go 58°C (137 club) to render it down. Typically, Brazilians just use salt on picanha but do whatever you like. Ensure you get a good sear on the cap once it’s finished in the sous vide.
Enjoy!
Vaughnye_West
When I do full picanhas I do 137 for 4-5 hours. Score fat cap before sous vide and then sear. Doing a single steak of that size may be better some other way tho
Booyakasha1201
Hot take is that you shouldn’t sous vide picanha. It should be cooked over an open flame preferably on a rotisserie so that the fat cap renders and flavors the meat. Should also be dry brined overnight with salt and pepper. Most steaks are great for SV I just think this is better served to cook the traditional way.,
5 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
I’m an idiot, I thought you were cooking “steak tips” with this and was excited to see more.
Leave the fat cap. That’s pretty standard size for a picanha fat cap and one of the main selling points.
Since it has a lot of fat, I would personally go 58°C (137 club) to render it down. Typically, Brazilians just use salt on picanha but do whatever you like. Ensure you get a good sear on the cap once it’s finished in the sous vide.
Enjoy!
When I do full picanhas I do 137 for 4-5 hours. Score fat cap before sous vide and then sear. Doing a single steak of that size may be better some other way tho
Hot take is that you shouldn’t sous vide picanha. It should be cooked over an open flame preferably on a rotisserie so that the fat cap renders and flavors the meat. Should also be dry brined overnight with salt and pepper. Most steaks are great for SV I just think this is better served to cook the traditional way.,