Picanha is the tail end of the beef and is a very popular piece of meat, especially in South America. You can recognize the picanha by its clear fat edge. With the sous vide preparation you guarantee yourself of a perfect cooking.
- 400 gr picanha
- knob of butter
Set the device to 55 degrees and let the water get warm. Sprinkle the picanha with plenty of salt and pepper and vacuum bag it. Place in the bath and let cook for 2 hours.
Remove the picanha from the bag and pat dry with kitchen paper. Heat a pan on hot fire with some olive oil and a knob of butter. Add some thyme and cook the picanha for 1 minute per side for a nice brown layer. You can also prepare the picanha traditionally on the BBQ.