I'm sure you have heard this word 'picanha' before. When a friend told my about it, I was not sure what kind of cut it was. Picanha is a cut of beef first made popular in Brazil, and later adopted in Portugal, and in Brazil it is the most prized cut of meat. And, for a reason - it's one of my favorite cuts of meat. In my opinion, sous vide is the preferred technique to prepare it!
1. Use a paper towel to dap the meat dry before searing
2. Allow the meat to cool down quickly for 10 minutes before searing
On this page you'll find a great introduction on sous vide basics and how to turn good into great.
The traditional picanha recipe is also super easy!
It ONLY requires coarse salt - and you can be generous with it!
Cook it at 55°C degrees for a medium rare, and extremely juicy result. Apart from the ingredients - you need a sous vide circulator and perhaps a larger container, but a big pot will work as well.
SV time: 1-2 hours depending on the thickness and weight
SV temperature: 55°C