Sous Vide Whole Picanha Roast
This sous vide whole picanha roast turns a bold, beefy cut into a buttery-soft, restaurant-worthy centerpiece with edge-to-edge perfection and a crisp, golden crust.
- Prep Time: 10 min
- Cook Time: 8 hr
- Total Time: 8 hr 10 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: Brazilian
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
1. Preheat a water bath to 130°F.
2. Rub the salt and pepper into the meat, and place it in a vacuum sealer bag or double bag using heavy-duty zip-top bags.
3. Add avocado oil and soy sauce to the bag, then seal it.
4. Cook the roast in the water bath for 6 to 8 hours.
5. Remove from bag, pat dry, and let rest for 20 minutes.
6. Preheat a cast iron skillet or grill to medium-high. Add avocado oil if using a pan.
7. Sear fat cap first for 2–3 minutes, then flip and sear the other side.
8. Slice either before or after searing depending on preference. Cut with the grain into steaks, then against the grain to serve.
Notes
130°F gives medium-rare results with perfect tenderness.
Double bag if using zip-top bags to prevent leaks during long cooks.
Resting after sous vide and before slicing improves moisture retention.
Nutrition
- Serving Size: 6 oz
- Calories: 480
- Sugar: 0g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 145mg
Find it online: https://sousviderecipe.com/sous-vide-whole-picanha-roast/