Dining and Cooking
Sous vide picanha, first time making this particular cut. 131F for eight hours, seared in cast iron. It was tremendous.
In Steak

Sous vide picanha, first time making this particular cut. 131F for eight hours, seared in cast iron. It was tremendous.


Sous vide picanha, first time making this particular cut. 131F for eight hours, seared in cast iron. It was tremendous.

by Durchii

13 Comments

  1. -VatoLocos-

    Finally seen this at my local store, now i gotta try! is the cut like a prime rib? Look delicious!

  3. orcKaptain

    I don’t like blackened steak, the crust looks over for me.

  5. RedRaiderSkater

    I think it’s supposed to be cut the opposite direction, but good work

  7. rush2sk8

    First time I’ve said out loud to myself: “fuckin hell that looks great”

  8. resnepS0

    8 isn’t necessary but it looks great regardless, echoing red raider you are cutting against the grain.

  9. timothybhewitt

    I do 24 hours Give it a try, the fat is rendered amazingly.

  10. CommercialSpray254

    I find when I sous vide for too long I get a mealy texture

Write A Comment