Hey all! I picked up this large Picanha and am wondering if I'm better off cooking it sous vide as is or cutting it up into steaks. It's a big piece but not very thick. Any feedback would be appreciated
Thanks !

by CuthbertAllgood20

6 Comments

  1. Up-Your-Glass

    I cut mine into steaks and sous vide them all the time

  2. BreakfastBeerz

    I just can’t believe how much they are getting for top sirloin now

  3. Relative_Year4968

    Cutting into steaks creates so much more opportunity for browning, Maillard, seasoning and crust.

    Roasts are fine. They taste good, but they’re, you know, roasts.

  4. Zealousideal_Way_395

    I did crosshatch cuts into the fat, salt, pepper and garlic powder. Vacuum sealed and sous vide for 6 hours 137. Then seared on the grill. It was divine.

  5. stevenjc987

    I just did this tonight, 1.5 hour sous vide at 130°F (I wish I made a chimichuri) the. I seared/based the cuts, rested and sliced it. It was phenomenal! You’re gonna have a great dinner my friend.

    Edit: also overnight dry salt brine in the fridge
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