Recipe

Picanha

Picanha is one of the most popular cuts of beef in Brazil and is a truly delicious cut of meat.

In our country, I came across it with the translation flower tip, which is not entirely correct. Although it is a very similar but different cut. Picanha is an external muscle that is sold with a thick layer of fat covering one side of it. When properly prepared, it can be used to make an exceptionally juicy steak. For Sous-Vide, I recommend cutting the fat layer to a minimum, because beef fat only melts at a temperature of about 80ºC. Roughly half a centimeter is ideal, this layer can then be baked in a pan until nicely crispy, without increasing the internal temperature of the meat. The juiciness of this meat allows us to use a higher temperature as well as a longer cooking time without worrying about it drying out. We prepare slices cut to a maximum of 3 cm thick, or whole (thickness should not exceed 5 cm). Season and salt the meat before putting it in the Sous-Vide bag. To improve the taste, we can add fresh thyme.