Sous vide Picanha
I’ve found an amazing Picanha from my butcher, so I’ve decided to try it sous vide for 5 hours at 54°C and then quickly seared on a very hot charcoal grill for 5 minutes, flipping on each side every 15 seconds.
I’ve found an amazing Picanha from my butcher, so I’ve decided to try it sous vide for 5 hours at 54°C and then quickly seared on a very hot charcoal grill for 5 minutes, flipping on each side every 15 seconds.