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
Up-Your-Glass
I cut mine into steaks and sous vide them all the time
BreakfastBeerz
I just can’t believe how much they are getting for top sirloin now
gimpydingo
Where’s the beef??
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.
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.
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 *
6 Comments
I cut mine into steaks and sous vide them all the time
I just can’t believe how much they are getting for top sirloin now
Where’s the beef??
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.
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.
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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