Sous Vide Picanha

[bbq_esq]

Had to make some freezer room, found a smallish picanha I grabbed from Costco a few months back. I cut it into thick steaks and salt brined since yesterday. Normally I’d reverse sear on kettle but won’t be able cook outdoors today for a few reasons but mostly because I’ll be on toddler watch.

I have an Anova so I’m toying with starting them that way and finishing in tallow in a cast iron pan. I could also use my oven, which at least tells
me it holds a low temp pretty well, but I haven’t done an SV steak in a while and I like the idea of the low stress cook.

Thoughts? My biggest concern is fat cap in SV not that my wife eats it anyway, but I want it to render.

[Skip]

I've done a whole Picanha in the SV bath and then seared so I don't know why your Steak method wouldn't work just as well. Good luck with the cook and the toddler watch.

[bbq_esq]

The cook I can control, the toddler, not so much!

[DaveD]

You're right that the fat likely won't render at SV temps but otherwise they should behave like any other steak. Run 'em at 131F/55C for 60-90 min and sear as you describe.

[bbq_esq]

I haven’t done an SV steak in quite some time - this was so good. Just some maldon sea salt at the end. Seared on all sides and crisped up the fat cap a bit. This was a smaller picanha and I cut it into pretty thick steaks, almost cube like. Really really really good