Sous Vide Picanha

For perfect steak at home, don't miss this Sous Vide Picanha. Whether you want to serve the whole roast or individual picanha steaks, this recipe is your ticket to perfectly juicy and tender picanha without any fuss. Sous vide cooking will transform your dinnertime game, whether you are a beginner or a seasoned cook. Get ready to impress!

Course Main

Cuisine American

Prep Time 5

Cook Time 7

Total Time 7 5

Servings

Calories 182kcal

Author Wendy Polisi

Equipment

sous vide

Ingredients

3 pounds picanha roast
1 tablespoon sea salt
1 teaspoon fresh ground black pepper
2 tablespoons avocado oil plus more for searing
2 tablespoons soy sauce

Instructions

Preheat a water bath to 130°F.
Rub the salt and pepper into the meat, and then place it into a vacuum sealer bag. You can also use a heavy-duty zip-top bag. (I recommend doubling up.)
Pour in the avocado oil and soy sauce, and vacuum seal the bag or seal using the water displacement method.
Place the roast in the preheated water bath and cook for 6 to 8 hours.
Remove from the water bath, and take out of the bag. Dry thoroughly, and allow to rest for 20 minutes.
Slicing and Searing
Depending on how you wish to serve the piranha, you can sear the roast before slicing or after. If you wish to cut into individual steaks, you will want to cut them WITH the grain. (So that the final cuts will be made against the grain) Otherwise, sear the roast whole.
To sear, preheat a cast iron skillet, grill, or Blackstone griddle to medium-high heat. Add avocado oil if using a skillet or griddle. Cook for about 2 to 3 minutes per side or until the steak is golden brown.

Nutrition