This sous vide picanha is a Brazilian steakhouse-style dish where untrimmed beef is precisely cooked at 132°F for 4 hours, finished with a high-heat charcoal sear for crust, and served with vibrant fresh chimichurri. The fat cap caramelizes while the meat stays perfectly medium-rare edge to edge.
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Place naked picanha in a Foodsaver vacuum seal bag.
Sous vide at 132°F (55.6°C) for 4 hours.
When ready, save the sous vide juice for a future gravy.
Pat the cooked picanha dry with paper towel. Sprinkle Kinder's Buttery Steakhouse Rub over the entire surface and pat in.
Sear fat side down over very hot charcoal to your liking.
Make chimichurri sauce: Place cilantro leaves, parsley leaves, seeded half jalapeno, garlic cloves, wine vinegar, olive oil, and kosher salt into a food processor and pulse into a smooth sauce. Make ahead to let the flavors meld and serve at room temperature. Store excess in the fridge.
Slice thinly across the grain and serve with chimichurri sauce. Enjoy.
Store leftover sliced picanha in an airtight container in the fridge for up to 3 days; reheat gently in a 275°F oven or serve cold with fresh chimichurri.
vacuum sealer and bags · immersion circulator or sous vide machine · charcoal grill or high-heat searing surface · food processor
Yes. Reverse-sear in a low oven at 275°F until the internal temperature reaches 125°F (about 45–60 minutes depending on size), then sear hard on a hot charcoal grill or cast iron skillet. The timing will differ from the sous vide method, but the result will be similar.
This recipe uses 132°F (55.6°C) sous vide, which produces a consistent medium-rare throughout. If using a meat thermometer on the finished seared steak, aim for 130–135°F internal temperature.
Yes. The recipe recommends making it ahead to let flavors meld. Store excess in the fridge for up to 5 days and serve at room temperature.
The creator notes to save it for a future gravy or sauce. It contains rendered fat and meat juices ideal for deglazing or enriching pan sauces.
Yes. Use any coarse steak rub with salt and pepper, or make your own with kosher salt, coarse black pepper, garlic powder, and paprika. The rub seasons the surface before the charcoal sear.
