Sous Vide Picanha Steaks – Amazing Results in 6 Hours
Sous vide picanha steaks are juicy, richly flavorful, and simple to prepare. With a 6-hour sous vide cook and a quick sear, they deliver restaurant-quality results at home.
- 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 or rump cover)
1 tablespoon salt
Lime Juice Dipping Sauce
Juice of 2 whole limes
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Preheat sous vide water bath to 131°F for medium rare.
2. Rub salt evenly onto the picanha.
3. Vacuum seal or use zip-top bag with water displacement method.
4. Sous vide for 6 hours.
5. Remove from bag and pat dry.
6. Heat skillet or grill over high heat.
7. Sear fat side down for 1–2 minutes.
8. Flip and sear other side for 45–60 seconds.
9. Let rest 5 minutes, then slice against the grain.
10. Serve with lime juice or chimichurri sauce.
Notes
Cut against the grain for maximum tenderness.
You can chill picanha after sous vide and sear later if needed.
Optional: Reduce bag juices into a sauce or add to mashed potatoes.
Nutrition
- Serving Size: 6 oz
- Calories: 410
- Sugar: 0g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 105mg
Find it online: https://sousviderecipe.com/sous-vide-picanha-steaks/