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Sous Vide Picanha

Sous Vide Picanha
Sous Vide Picanha

Sous Vide Picanha

SERVES: 8

PREP TIME: 15 minutes

COOK TIME: 6 hours

Mastering the Picanha Sous Vide Temperature

Unlocking the secret to the ideal picanha sous vide temperature can transform your culinary experience. While 132 degrees F is a suggested starting point for a medium-rare finish, temperatures can vary slightly depending on your desired doneness. For those who prefer their picanha on the rarer side, a temperature of 126 degrees F may be more suitable, whereas a temperature of 140 degrees F will achieve a medium finish. The precision of sous vide cooking allows you to dial in the exact picanha sous vide temperature to suit your preference, ensuring a tender, juicy sirloin cap every time.

Exploring the Perfect Sous Vide Picanha

The sous vide picanha is a dish that epitomizes the art of precision cooking. By maintaining a consistent picanha sous vide temperature throughout the cooking process, the sous vide method ensures that the fat is rendered perfectly, infusing the meat with rich flavors and achieving a texture that is unparalleled by traditional cooking methods. The sous vide technique, coupled with the right temperature, can elevate your picanha to restaurant-quality levels.

INGREDIENTS:

  • 1 3-5 pound picanha (sirloin cap)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp ghee

PREPARATION:

  1. Start by setting your Vesta Precision sous vide machine to the precise picanha sous vide temperature of 132 degrees F. This temperature is essential for achieving the perfect balance of tenderness and flavor.
  2. Generously season the picanha with kosher salt and freshly ground black pepper. With the help of a Vesta Precision vacuum sealer, create an airtight seal around the picanha, then submerge it in the water bath. The extended cook time of 6-8 hours allows the picanha sous vide to fully absorb the seasoning, resulting in a depth of flavor that is truly exceptional.
  3. Upon completion of the sous vide process, remove the picanha from the vacuum seal. Pat the meat dry with paper towels to prepare for searing, and apply an additional sprinkle of salt and pepper to enhance the flavor profile.
  4. Preheat a cast iron skillet until it's smoking hot, then add the ghee. The ghee not only contributes a rich, nutty flavor but also aids in forming an irresistible crust. Begin by searing the picanha on the fat cap side, achieving a deep golden brown before rotating and searing the remaining sides to perfection.
  5. After searing, let the picanha rest on a cutting board for a full 5 minutes. This rest period is critical for the juices to redistribute, ensuring that each slice is as juicy and flavorful as possible. Proceed to slice the picanha into 1/2 inch thick pieces and serve promptly, allowing your guests to experience the pinnacle of sous vide precision.