Sous Vide Picanha (Sirloin Cap)

Picanha. Ever heard of it? Yeah, me neither. That is up until a couple months ago from the guys over at Sous Vide Everything. They call her the “queen of all meats.” Picanha is a sirloin cap and is supremely popular in Brazil. Now everywhere I look on Instagram, that’s all I see. Picanha this, Picanha that. Is it worth the hype? Well, when I saw it at the market I had to at least give it the old college try.

🔪Prep Time 5 minutes

👨‍🍳Cooking Time 5 minutes for the sear

🛁Sous Vide Time 1 hour @132F/56C

🥩 Total Time 1 hour 5 minutes

Ingredients

Picanha

  • Picanha Roast (Cut into steaks)
  • Salt and fresh ground pepper to taste
  • 2 tablespoon avocado oil (any high smoke Point will do)

Instructions

This is how it came. Nice fat cap on the top and trimmed underneath. Following a video in which the Sous Vide Everything guys butcher this cut of meat, I cut the Picanha into steaks.

From here your going to want to generously season all sides of the meat with your fresh ground pepper and salt. Some times I will throw some aromatics in with my ribeyes but it is recommended the first time you have picanha to keep it simple. After they’re all seasoned you are going to put your steaks in your bag. Im still using the gallon size ziploc type bags.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 132F/55C and place bags in bath.

Finishing

After an hour, your steaks are ready to be seared. Remove the steaks from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear.

For searing these steaks I used a combination of Cast Iron Skillet and Searzall torch attachment. Heat up the skillet on medium high and when it just starts smoking add the oil. With a piece of meat with a fat cap like this I usually start there on my sear till the fat starts crisping. I then Sear the first side for 60-90 seconds depending on steak thickness. For this steak I seared for 60 seconds a side. Remove from pan and hit the remaining edges with the searzall. Or just continue to torch it because you can and you like fire. Looking at you Evan.

And Now your perfectly cooked Picanha is ready to enjoy and dinner is served.

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Conclusion

Was it good? …of course it was deliciou, it was a steak cook sous vide. duh. Was it the best steak I have ever had? No. It was not. Im not ready to put Picanha up there as my queen yet but I wont give up on her. After all, this was only a packaged cut at my secondary meat market so the quality may not have been amazing. But still, it was very good. So tender and juicy. Full of flavor and that fat cap crisped up well. Would def recommend you give it a shot. I will be giving it another go.

Thank you for checking us out. Now go ahead and try this one! You’ll love it. And when you do, go ahead and drop me a comment and tell me how it went, I want to know! If you enjoyed this, check out our social media’s and go ahead and share this blog with a friend. If you want to be the first to see our new cooks, subscribe to the blog through the bottom of this page. See ya next time!

Equipment List Links:

Meat Tenderizer: Equipment List Links:

Vacuum Sealer: Anova Vacuum Sealer

Vacuum Seal Bags: Anova Pre Cut Vacuum Sealer Bags

Vacuum Seal Rolls: Anova Rolls Vacuum Sealer bags

Sous Vide Circulator: Anova Nano 

Sous Vide Circulator: Anova Pro

Sous Vide Container: Anova Sous Vide Container

Chef KnifeWustoff Chef Knife

Meat Church Rub: Meat Church Rub

BBQ Sauce: Lillies Smokey Hot

Sheet Pan With Wire Rack: Sheet pan with a rack

Skillet: Skillet

Meat Tenderizer: Meat Tenderizer

About The Author


jbsousvide

This is me. I am Groot.

4 Comments

    1. When I wrote this I wasn’t sure if I had good enough quality Picanha to do it justice. The verdict is still out. I would say my favorite cut I did this year was either the carne Asada or prime rib

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