- Score the fat cap and season however you like.
- Put picanha in the sous vide at 137 for 6
hours. - Sear the picanha on a super hot grill for a couple minutes on each side (including the fat cap side).
- Let it rest for a few minutes, slice and enjoy.
by Carolinavore
3 Comments
Savvy moved scoring the fat cap 🫡
so is picanha just the duck breast of cow?
I usually do a little lower temp and a longer sear on the fat cap side, but this looks great!