Sous Vide Picanha Recipe For Tender, Juicy Perfection

If you’re a steak lover looking to elevate your cooking game, the sous vide picanha recipe is a must-try. Picanha, also known as the Brazilian rump cap, is a prized cut of beef that boasts incredible flavor and tenderness when cooked properly.

Traditionally grilled over open flames, this cut can be transformed into a restaurant-quality dish right in your kitchen using the sous vide method. This technique involves cooking the meat in a precisely controlled water bath, ensuring it’s cooked evenly to your preferred doneness while locking in all those succulent juices.

Whether you’re a sous vide newbie or a seasoned pro, this recipe will guide you through every step to achieve a perfectly tender, juicy, and flavorful picanha steak. Imagine slicing into a beautifully pink center with a rich crust, all without the guesswork or risk of overcooking.

Let’s dive into why this recipe will quickly become your new favorite way to enjoy picanha.

Why You’ll Love This Recipe

This sous vide picanha recipe combines the best of precision cooking with the bold flavors of Brazilian cuisine. Here’s why it stands out:

• Consistent results: Sous vide cooking ensures your steak is cooked evenly edge-to-edge.
• Enhanced tenderness: The slow, gentle cooking process breaks down connective tissues, yielding a melt-in-your-mouth texture.
• Flavor infusion: Cooking the meat in a vacuum-sealed bag allows spices and aromatics to deeply penetrate the steak.
• Convenience: You can prepare the picanha in advance and finish it with a quick sear whenever you’re ready.
• Impress your guests: This technique elevates a humble cut into a gourmet experience.

Ingredients

• 2-3 pounds picanha (rump cap) beef roast, trimmed but with fat cap intact
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 2 tablespoons olive oil
• Optional: 1 teaspoon smoked paprika for a smoky flavor
• Butter for searing (about 2 tablespoons)

Equipment

• Sous vide immersion circulator (e.g., Anova, Joule)
• Large pot or sous vide container
• Vacuum sealer and bags or heavy-duty zip-top freezer bags
• Cast iron skillet or heavy-bottomed pan for searing
• Tongs for handling the steak
• Meat thermometer (optional, for double-checking)

Instructions

1. Prepare the picanha: Rinse the meat under cold water and pat dry with paper towels. Leave the fat cap intact, as it adds flavor and moisture during cooking.
2. Season the steak: Generously season the picanha on all sides with kosher salt, black pepper, and smoked paprika if using. Place the smashed garlic cloves and rosemary sprigs on top of the meat.
3. Vacuum seal the meat: Place the picanha into a vacuum bag or zip-top bag. If using a zip-top bag, use the water displacement method to remove as much air as possible before sealing.
4. Set up your sous vide: Preheat your water bath to 131°F (55°C) for medium-rare. Adjust temperature if you prefer rare (125°F) or medium (140°F).
5. Cook the picanha: Submerge the sealed bag in the water bath, ensuring it’s fully underwater. Cook for 4 to 6 hours. Longer times will not overcook but will affect tenderness slightly.
6. Remove and dry: After cooking, carefully take the bag out of the water. Remove the picanha and pat it very dry with paper towels. Drying is key for a good sear.
7. Heat your skillet: Place a cast iron skillet over high heat and add olive oil. Heat until shimmering and nearly smoking.
8. Sear the steak: Add the picanha fat-side down first. Sear for about 1-2 minutes per side until a deep golden crust forms. Add butter and baste the steak with it for extra richness.
9. Rest and slice: Let the steak rest for 5 minutes before slicing against the grain. Serve immediately.

Tips & Variations

“Dry the steak thoroughly after sous vide to get the best crust when searing.”

• For a smoky flavor, try finishing the picanha on a charcoal grill instead of a skillet.
• Add different herbs like thyme or oregano in the vacuum bag for unique flavor profiles.
• Experiment with a coffee rub or chimichurri sauce for a Brazilian twist.
• If you don’t have a vacuum sealer, use heavy-duty zip-top bags and the water displacement method to remove air.
• For a more tender texture, extend the sous vide cooking up to 8 hours without risk of overcooking.

Nutrition Facts

Serving Suggestions

This sous vide picanha pairs beautifully with traditional Brazilian sides and beyond. Some excellent accompaniments include:

• Garlic mashed potatoes or creamy polenta
• Grilled vegetables like asparagus or bell peppers
• Fresh chimichurri sauce for a zesty kick
• Simple green salad with a citrus vinaigrette
• Rice and black beans for a classic Brazilian meal

For a full Brazilian feast, consider trying our recipes for Brazilian Feijoada, Farofa Side Dish, or Caipirinha Cocktail to complement your perfectly cooked picanha.

Conclusion

The sous vide picanha recipe is a game-changer for anyone who loves steak and desires consistent, mouthwatering results without the stress of traditional cooking methods. By using precise temperature control, you unlock the full potential of this flavorful cut, achieving a tender, juicy interior with an irresistible crust.

Whether you’re cooking for a special occasion or a weekend treat, this recipe simplifies the process and guarantees a delicious outcome every time.

Beyond flavor and ease, the sous vide technique allows you to customize doneness exactly to your preference. Pair your beautifully cooked picanha with vibrant sides and sauces to complete the meal.

With this recipe in your culinary arsenal, your next steak night will be nothing short of spectacular!

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