Picanha was sous vide at 135F for 4 hours, then started with a quick pan fry with butter for the fat cap then torched seared the rest. Served on a Sumac Onion & Greens Salad.
by SexyN8
6 Comments
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6 Comments
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Well. Freaking.Done! 👍🔥🫡
Nice 👍 🙌
What torch did you use?
yes please.
I salute you.
I’ll take 12