Picanha Sous-Vide

Cooking Picanha sous-vide style is a great way to enjoy this cut at home. I was first introduced to the picanha cut in Rio de Janeiro when I went to one of the churrascarias over there. I had never seen this cut before, but my host deeply recommended it — and since then it's been one of my favorite steaks. The picanha is traditionally charred over a charcoal grill, usually cut into big chunks and grilled on skewers. At home, we'll have to make the meat tender first, sous-vide style, then sear it in a pan to create a crusty fat cap and let the fat absorb into the meat. Picanha (rump cap or rump cover in the U.S.) is perhaps the most popular cut in Brazil. It's full of flavor and covered with a fat cap that keeps it moist and tender. Picanha is not an active muscle, so it's a very tender cut — full of flavor, just like the rump steak we're all familiar with. Dealing with picanha indoors is quite a challenge since it's usually slow-roasted over fire for a few hours. The best method I think suits this cut is sous-vide. I use a 7-hour cook at a low temperature of 55°C/131°F, then sear it on an iron skillet to get that fat cap nice and crispy.

why should you make picanha sous-vide at home

Let's admit it — most of us aren't barbecuing twice a week. It's something we do when family or friends drop by. But when you are entertaining, making picanha sous-vide style will be the star of the party. It's a great alternative to roast beef and a refreshing change. If you love meat, this is the cut for you — 100 million Brazilians can't be wrong. This cut is all about the natural flavors of the meat. We use only salt and pepper and let the meat do the talking, so whenever you make picanha sous-vide at home, you'll enjoy it a lot.