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Recipe: Slow-Roasted Picanha Steak

culinaryteam

Go to the Recipe: Slow-Roasted Picanha Steak

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kautry

I have a two 8 oz picanha steaks from Porter Road. The first one I did a high heat cast iron skillet method per their webpage and it was rare but extremely tough. They recommended to me to do the other 8 oz sous vide at 130 for 4 hours. I questioned the temp and time saying I also use the Turbo Joule but they could not comment any further. So my question is what is your recommendation to turbo sous vide the 8 oz picanha ?

sasha.marx

You can use this method with tri-tip, too. Just make sure it has an intact fat cap, and remember when carving that the grain on tri-tip changes direction, so adjust your cutting angle accordingly to slcie against the grain.

ChefSteps_User_1647472

This is now my favorite steak!

What other cuts of meat can be cooked this way, with similar results?

sasha.marx

It's a carbon steel Darto n.27 paella pan. We're big fans of Darto! They make fantastic carbon steel pans.

natesimon7

That pan he's using is super dope. Details on this?

6vpd9d4dcz

This is a sin, picanha should not be spiced with anything else, other than salt! You can also do garlic, I am hesitant to add star anise and cinnamon. What flavors are you trying to develop with these spices, also, what does fresh bay leaf do to the steak?

sasha.marx

Let us know how it turns out!

charlesabrooker

Trying this tonight!

oldrobthatcher

Kevin’s not afraid of a little cholesterol 😂

As always, looks tasty.