Thanks to /u/l0g4rithm for the guidance. 137F for 4 hours then a hard sear using the rendered tallow I trimmed off before vac sealing. Then a 6 minute broil. Paired with some crispy fried onions care of Sohla El-Waylly
by houdinize
Thanks to /u/l0g4rithm for the guidance. 137F for 4 hours then a hard sear using the rendered tallow I trimmed off before vac sealing. Then a 6 minute broil. Paired with some crispy fried onions care of Sohla El-Waylly
by houdinize
7 Comments
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Picanha is my “sleeper” cut. Especially if you have access to an ethnic market, it’s the best bang-for-buck cut, imo (though the secret is getting out and they’re rasising prices across the board).
The best. Found a wagyu picanha at my local butcher and holy crap that was amazing
Please drop that crispy fried onion and sauce recipe my man!
137 gang!!!!!
Can I come over for onion rings? I’ll bring my own beer!
You broiled after the sear? Obviously your results are fantastic, but can you elaborate how you broiled for 6 min without overcooking?