Bought for $17/lb, this is a 2 pound prime picanha. Fat cap trimmed a bit (because my family wouldn’t be into it), seasoned with Montreal Steak seasoning, wrapped in paper towels for 24 hr. Into the sous vide at 137 deg F for 8.5 hrs. Taken out and put in the freezer for 15 minutes. Fired up a 3/4 full chimney of charcoal, let the grates get hot. Patted dry the steak and seared on both sides for about 30 sec a side for a total of a few minutes. Cut cross grain. Served with homemade chimichurri, tots, Caesar salad, and Oktoberfest (should have been a Malbec, but I can’t get everything right)
by evaughan
2 Comments
I’m really curious how the the texture/toughness turned out? I cool a lot of picanha but typically cook it for 4 hours.
That seems like an awfully long cook for a $17/lb cut of meat. Picanha is plenty tender as is and shouldn’t need a long cook. Did it turn out okay?