Sous Vide Picanha Brazilian Steak
Bold, tender, and full of Brazilian flavor—this sous vide picanha steak is perfectly cooked edge to edge with a seared fat cap and optional lime dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: Brazilian
Ingredients
2–3 pounds picanha culotte (top sirloin cap)
1 tablespoon kosher salt
Juice of 2 whole limes
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Heat sous vide water bath to desired temp (131°F for rare, 134°F medium rare, 140°F medium, 145°F medium well).
2. Rub picanha with kosher salt.
3. Vacuum seal or use water displacement method to seal in bag.
4. Cook for 6 hours (whole roast) or 2–3 hours (steaks).
5. Remove and pat dry.
6. Sear fat side down in hot skillet or grill for 1–2 minutes.
7. Flip and sear other side for 45–60 seconds.
8. Rest 3–5 minutes before slicing against grain.
9. Mix lime juice, salt, and pepper for dipping sauce.
Notes
Do not over-trim fat cap—leave up to ½ inch for best results.
For extra flavor, serve with chimichurri or garlic butter.
Nutrition
- Serving Size: 6 oz
- Calories: 480
- Sugar: 0g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 110mg
Find it online: https://sousviderecipe.com/sous-vide-picanha-brazilian-steak/