Grass fed Picanha at 132 for 4hrs. Did the bath over the weekend then pulled it out of the fridge today and dried with paper towel. Put a carbon steel pan on the infrared side burner on the grill and sat the steaks on the fat end until the pan was filled with tallow then seared away constantly flipping so it would heat the inside without overcooking it more.
by justateburrito
19 Comments
Send it to me so I can dispose of it properly please.
Yes, it is absolutely horrible, you should only eat T bones and NY strips.
What am I supposed to do with my flaming pitchfork now?
This cut is way better cooked to a higher internal temp. I like it at 140.
When I see a headline that says “picanha is terrible”, my first thought is “he cooked it below 137”, and sure enough…
Dial up to 137+, extend the cook to ~8 hrs or more, and most likely you’ll end up with a piece of meat that blows away anything you’ve ever eaten.
That fat cap is not seared at all.
Love Picanha but 137 for 8 hours. Amazing! I sear on gas grill at 600 and slabbed with mayo so big fire for the fat cap.
Stop talking about this terrible steak def don’t need the price of this to go up.
Too bad it didn’t turn out good.
Help a newer Sousvide guy out:
I keep the fat cap on while in the sous vide bath- right ?
Then grill each side to finish?
Thanks in advance
I’ve no idea what is the ideal temp for picanha, but I bet guga (sous vide everything on yt) experimented all kinds of temps and has a guide for sous vide picanha.
I do sous vide Pichana as individual steaks instead
I bought a whole picanha and carved it up with the grain for steaks. I’ve tried a couple of times, each at or very close to 137 for four hours. And yet, the final product was still a bit tough.
There seems to be a bimodal split of people who are doing their picanha for 4 hrs vs 8. I think I have to try 8.
just disgusting and awful to look at. I would eat it because I hate myself.
Yes, sirloin is a great cut for sous vide. Great thin sliced for sandwiches or in a sauce.
Oh, sorry, this is pichana. Marketing is a heck of a thing.
125 for 7hrs and it’s perfect . . .
Delicious
Why not directly above the infrared burner? I’m looking to buy one and is genuinely curious if one is meant to put a pan on top of it or put the meat directly on it?