Got a little too excited to eat and didn’t take the greatest pictures, but this was the best picanha I’ve made yet.
Salt only brine on a wire rack in the fridge for an hour, then into the sous vide at 137.5 for 5.5 hours. Patted dry, into the fridge for 20 minutes, then seared on cast iron with grapeseed oil.
Getting a good sear has been the hardest part since I’ve started using sous vide so I was really happy with how this one turned out. I used a lot more oil than before which seemed to help even things out.
Tasted really good and was perfectly tender. Might use some more seasoning next time to enhance the flavor but overall it was great!
Brave_Nebula_2446
Would you say 1 hr dry brine was worth it? Would you go longer or just skip?
Dramatic-Drive-536
Looks great, and nice sear. Typically I just go for 2 hours at 135.
MasterpieceHot9868
Looks delish! What cut would this be in the US? My research is inconclusive. Looks like London broil to me?
DaftXman
Looks amazing! I sous vide my first picanha last month and it was perfect!
5 Comments
Got a little too excited to eat and didn’t take the greatest pictures, but this was the best picanha I’ve made yet.
Salt only brine on a wire rack in the fridge for an hour, then into the sous vide at 137.5 for 5.5 hours. Patted dry, into the fridge for 20 minutes, then seared on cast iron with grapeseed oil.
Getting a good sear has been the hardest part since I’ve started using sous vide so I was really happy with how this one turned out. I used a lot more oil than before which seemed to help even things out.
Tasted really good and was perfectly tender. Might use some more seasoning next time to enhance the flavor but overall it was great!
Would you say 1 hr dry brine was worth it? Would you go longer or just skip?
Looks great, and nice sear. Typically I just go for 2 hours at 135.
Looks delish! What cut would this be in the US? My research is inconclusive. Looks like London broil to me?
Looks amazing! I sous vide my first picanha last month and it was perfect!