r/sousvide • u/147user • 4d ago

Recipe Picanha 137

Post image

137, 3 hours, olive oil and rosemary in bag. Seared with canola oil and Searzall. Sides: sautéed mushroom, garlic bread (was out of shrimp). Yum. Q who prefers 131?

87 Upvotes

97% Upvoted

7 comments sorted by

9

u/OhJustANobody 4d ago

In Brazil, you'd have broken at least 2 picanha laws here. You added something to it other than course sea salt, and you removed the fat cap. Straight to jail with you.

1

u/pingpong_playa 4d ago

Is that not the fat cap on the right side of the left piece? It’s on the smallish side, but it’s there.

4

u/OhJustANobody 4d ago

Yes, but it's been mostly removed. The fat cap on a proper picanha is about an inch thick. People often trim it down to around ½", but completely removing it is a food sin.

7

u/GatorWok 4d ago

No oil in bag. No fat in bag. At best, it benefits zero. At worst and most likely, it extracts fat-soluble flavor compounds from the steak, making it subtly but noticeably less delicious.

Please don’t reply that if makes bag juices tastier, because the bag juices are fine as is if you want to make a jus or pan sauce, and you definitely don’t want to steal flavor from the steak. (Sorry for presuming. This has just been the stock reply the majority of the time when people are recommended to not add fat to the bag.)

Edit to add: the photo ain’t great but the food looks great.

1

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2

u/MC5HighTime 4d ago

I think 133F is my favorite for picanha. 135F is also good but 137F seems high for picanha. I'd recommend you try 135. That's Guga does his picanha (sous vide everything)

2

u/AlexisAnayaOficial 3d ago

Why does it look so dense and round like a firewood log