Sous vide picanha is a Brazilian steakhouse classic made tender and evenly cooked by holding whole steaks at 135°F for 2 hours, then finished with a hard sear to develop crust. Sliced thin against the grain and served with traditional sides, it delivers restaurant-quality results at home.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Cut Picanha into 1.5" steaks and salt generously.
Bag and seal picanha into vacuum seal bags, about 2 steaks per bag.
Place in water bath for 2 hours at 135°F (57.2°C) for medium rare steaks.
Remove from bath and place on wire racks. Pat dry.
Sear by one of the following methods: 1) Culinary torch, 2) Grill, or 3) Cast iron skillet with beef tallow.
Cut into 1/2" strips against the grain and serve.
Refrigerate cooked picanha for up to 3 days in an airtight container; reheat gently in a 250°F oven or slice cold for sandwiches.
sous vide immersion circulator · vacuum sealer and bags · wire rack · culinary torch, grill, or cast iron skillet
Cook picanha sous vide at 135°F (57.2°C) for 2 hours to achieve medium-rare doneness with an edge-to-edge pink center.
Pat the steaks dry after the water bath, then sear using a culinary torch, grill, or cast iron skillet with beef tallow until a dark crust forms.
Slicing against the grain shortens muscle fibers, making thin 1/2" strips more tender and easier to chew.
Yes; complete the sous vide step up to 8 hours ahead, refrigerate, then sear and slice just before serving for best crust.
Picanha is a premium Brazilian cut from the top sirloin cap with a fat cap; it's rich and flavorful when cooked whole or cut into steaks.
