Picanha Steaks
Picanha steaks dry-brined overnight with kosher salt, cooked sous vide at 129°F for 3 hours, then seared on a 500°F+ grill to develop a crust while maintaining a precise internal temperature.
Picanha steaks dry-brined overnight with kosher salt, cooked sous vide at 129°F for 3 hours, then seared on a 500°F+ grill to develop a crust while maintaining a precise internal temperature.
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Cut whole picanha into steaks (5-6 pieces), about 1 inch thick.
Cover all sides (other than fat cap) generously with kosher or rock salt and set on baking rack over a paper towel in fridge, uncovered (at least 4 hours, preferably overnight). Flip halfway through if possible.
Remove from fridge, pat dry, then vacuum seal.
Put in sous vide bath at 129°F for 3 hours.
Put bag in ice bath for 8-10 minutes. This will allow you to achieve an incredible crust and also maintain the internal temperature even after the steaks hit the grill. Now is a good time to fire up your grill and let it preheat to AT LEAST 500°F.
Remove steaks from ice bath, take out of bag, pat dry thoroughly (remove all excess moisture to help achieve a great crust), then coat in a thin layer of oil of your choice (avocado oil, canola, olive oil, etc.). Do NOT add any more seasoning — there should be plenty of salt from the overnight dry brine. Finish on grill, as hot as you can get it, for approximately 10 minutes. We want to see flames!
Refrigerate leftover cooked steaks in an airtight container for up to 3 days; reheat gently in a low oven to preserve tenderness.
sous vide immersion circulator · vacuum sealer · grill (charcoal or gas, capable of 500°F+)
Picanha is a popular Brazilian cut also sold in the US as top sirloin cap, rump cover, or culotte. Ask your butcher specifically for the whole muscle or look for it labeled as one of these alternative names.
The overnight dry brine is essential—it seasons the meat deeply and draws out moisture, which is critical for achieving the crust on the grill. Minimum 4 hours; overnight is preferred.
At least 500°F. The hotter your grill, the better the crust. The recipe notes you want to see flame for optimal searing.
Cook for approximately 10 minutes total on the 500°F+ grill after the sous vide and ice bath step. Since the meat is already cooked to 129°F (medium-rare) from the sous vide, you're only searing for crust and color, not cooking through.
This recipe uses 129°F for a medium-rare result. You can adjust slightly for personal preference, but note that longer times may be needed for higher temperatures.
