What exactly is picanha?

Picanha is a cut of beef from the top of the rump. It's known for its triangular shape and generous fat cap. In the U.S., it's sometimes called the top sirloin cap, rump cap, or coulotte.

Can I sous vide picanha from frozen?

Yes, but add 1 hour to the cooking time. Season before freezing if possible, or season after cooking before the searing step.

What's the best internal temperature for medium-rare picanha?

For medium-rare, set your sous vide to 129°F (54°C). This provides the ideal balance of tenderness and juiciness that highlights picanha's natural flavor.

Where can I buy picanha in the US?

Check Brazilian markets, specialty butchers, or online meat retailers. Sometimes traditional butchers carry it but may know it as "top sirloin cap."

What sides pair best with picanha?

Traditional Brazilian sides include rice, beans, and farofa. For a lighter meal, grilled vegetables or a simple salad work wonderfully.

Sous Vide Picanha: 5 Reasons This Recipe Makes Steak Night Epic

Name: Sous Vide Picanha Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2-3 pounds picanha (top sirloin cap); 2 tablespoons kosher salt; 1 tablespoon freshly ground black pepper; 4 garlic cloves, minced; 2 sprigs fresh rosemary; 2 tablespoons olive oil

Description

Sous vide sirloin transforms steak preparation by guaranteeing perfect temperature control, ensuring restaurant-quality results from edge to edge every time you cook.

Ingredients

Scale

2 sirloin steaks (1.5-inches thick, approximately 8 oz each)
2 tablespoons extra virgin olive oil
3 cloves garlic, crushed
2 sprigs fresh rosemary (substitute with 1 tablespoon dried rosemary if fresh is unavailable)
2 sprigs fresh thyme (substitute with 1 teaspoon dried thyme)
2 tablespoons unsalted butter
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika (optional for added depth)

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Instructions

1. Pat the sirloin steaks dry with paper towels. Season generously with salt, pepper, and smoked paprika if using.

2. Fill your container with water and set your sous vide immersion circulator to the desired temperature (130°F/54°C for medium-rare).

3. Place each sirloin in a separate vacuum-seal bag or ziplock bag suitable for sous vide. Add one crushed garlic clove, a sprig each of rosemary and thyme, and a small drizzle of olive oil to each bag.

4. Submerge the sealed bags in the preheated water bath, ensuring they’re fully underwater. Cook for the recommended time based on thickness (1.5-inches thick: 1.5 hours minimum).

5. Once the cooking time is complete, remove the bags from the water bath. Carefully remove the steaks and pat them thoroughly dry with paper towels.

6. Heat a cast-iron skillet over high heat until it’s smoking hot. Add 1 tablespoon of olive oil and the butter. Once the butter has melted and begun to foam, add the steaks and sear for 45-60 seconds on each side until a golden-brown crust forms.

7. Let the steaks rest for 5 minutes before slicing. Slice against the grain for maximum tenderness and serve immediately.

Notes

The quality of the sirloin significantly impacts the final result. Look for steaks with good marbling.

A recent survey found that 68% of steak enthusiasts prefer medium-rare when using sous vide.

For those watching their fat intake, substitute butter with olive oil completely.

Cooked but unseared steaks can be refrigerated in their sealed bags for up to 5 days.

Inadequate drying before searing results in steaming instead of searing.

Using too much seasoning can overpower the meat as the sealed environment intensifies flavors.

Prep Time: 10 minutes
Cook Time: 1-2.5 hours
Category: Main Dish
Method: Sous Vide
Cuisine: French

Nutrition

Serving Size: 1 steak (8oz)
Calories: 420
Sugar: 0g
Sodium: 680mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 48g
Cholesterol: 0mg