Picanha Sous-Vide-Processed

 I've wanted to write about Picanha for a while now, but this beautiful cut of meat is not standard in the NW. Albeit, I am forced to order online. However, I could hunt down a butcher and have him cut me off the Rump Cap, but it wouldn't be worth the drive. Most butchers in the NW (not speaking in absolutes) don't know how to trim a Picanha properly. I got lucky once and found a local butcher to cut one for me; he did a poor job (like pulling teeth). Buying them online costs more, but I get them delivered to my door, buying either Wagyu or Prime. I'm somewhat optimistic because I think I've found a source recently. I've been told that the business Costco carries the whole sirloin, which means I can break it down myself. Picanha is to the NW like Tri-Tip is to other regions. 

See Video HERE

Like so many people, I did not encounter Picanha until I went to a Brazilian restaurant. That was a few years back now, and since then, I've been eating Picahna at least twice a year, which does not include my visits to Brazillian Restaurants. I've heard of people getting the Meat-Sweats after visiting a Brazillian restaurant, but I've yet encountered this phenomenon. I think my body is used to consuming significant qualities of meat. These last 2 months, I've made 3 of them just to dial in my Time, Temperature, and finishing techniques. 

I'm going to give you some opinions that you may or may not agree with or even like, so with that, let's begin. I've made Picanha many different ways, and I want to share my thoughts and methods with you. 

Here are some constants or what you can call my SOPS... I always Dry-Brine with either Fish Salt or Kosher Salt. Fish Salt is a Faux Aging technique (1% @72 hours) that brings out the Umami and increases the Protein's Beefiness. Using plain Salt (.60% @24-36 Hours) contributes to flavor, increases moisture retention, and denatures protein strands (Fish Salt, too). I've written a lot about this HERE. I also SV-Process proteins in 2 stages, which are often called Warm-Aging. Discussing Warm-Aging or the other methods listed above is not the article's intention or post, so click the links for more info. 

If you decide to slice Picanha into steaks, SV-Processed at 113℉ for 3 hours, then finished at 131℉ at 3 hours. If processing the whole Picanha, then 113f at 4 hours, then 6-7 hours at 131f. 

Picanha's have so much beef flavor that the Faux Aging (Fish Salt) method may not be necessary. Picanha's (see the shaded box in the picture below) is very tender and beefy by its very nature. Note: Dry-Brining is always an absolute with any protein I SV-Process, but some prefer Nekkid. 

The first thing you have to do when you get your Picanha is Trim it up a bit. Butchers leave superfluous trim (i.e., Silverskin and excess fat) on it to add to the weight so they can charge you more. Note: I've seen ones with lots of meat after the third vein, which is not that tender. See the next photo for an additional explanation. The Picanha in the picture below is adequately trimmed.

From what I have read, true Picanha's (Properly Trimmed) only have two veins. Anyhow, get rid of the excess fat and silver skin.

This picture says it all, and there isn't much more I can tell you. Some great videos online and articles will get into all the details. I created all of these photos to avoid a lengthy post. But I can get wordy sometimes, so I've been told. 

Whether it's Select, Choice, Prime, or Wagyu, you will have to trim the Picanha. Like I said earlier, butchers want to leave excess stuff on the Picanha to add to the weight, which adds to the cost.

This is how I prep my Picanhas'. They are Dry-Brined for 36-96 hours (Salt 36-Hrs and for Fish Salt 72-96 hrs). After processing, I will either sear or store it for later use. And if you want to learn about Pre-Searing, give this a READ. 

Note: All methods below produced excellent-tasting meat, and I ate them all. 

SV-Processed Whole
Seared, then sliced into appropriate servings.
 The lack of Maillard or browning does not make this a fan favorite. Note: Cut with grain because the final cut is across the grain.

SV-Processed Whole
Sliced into Steaks and Seared.
Pretty damn good!! You get the Maillard reaction all over the steak. Note: Cut with grain because the final cut is across the grain.

SV-Processed on Skewers
My attempt to copy the infamous Brazilian Restaurants. 
Lots of work and my least favorite way of serving. Although aesthetically pleasing to the eye. Traditionally, you cut with the grain and then skewer, and I've done it thick and thin for serving purposes. Again, a lot of work did not improve the Picanha. Still damn good eats! 

SV-Processed as Steaks
The ultimate way to SV-Process Picanha. Cut into steaks with the grain (the Final Cut will be against the grain). SV-Process, as described above. Serve and Eat. The advantages are clear. Less time in the bath. Maillard over the entire steak. Steaks can be individually vacuum sealed. (Note: Still Dry-Brined Whole)

NOTE: In my opinion, Picanha requires no other seasonings. If you Dry-Brined, that's all you need. If Processed Naked, you only need Salt. Although this is my preference, I would encourage you to try it your way too. 

Retherming!!!! How I do it......sometimes.
Option 1- Use your Immersion Circulator to retherm the Protein. Use a temp slightly below the original SV-Temp. 

Note: This applies to all proteins. If the Protein is cut very thin or is very small, like Chicken Tenderloins, the searing alone will heat it to a proper serving temperature. 

Option 2- (Reverse Sear) On a Gas/Charcoal/Pellet grill set to the lowest temp, you can control somewhere around 150-160f. Properly loaded, I can hold in the 150f's in my Weber Smokey Mountain. Place Protein away from direct heat. Retherm to a proper serving temp, which I find 120f to be good. Set Protein aside. Crank the heat up and sear. You could also use your oven set at the lowest temp to retherm. The advantage of retherming using Charcoal is distinct.....increased flavor and echos flavors found in the Brazillian restaurants. 

Searing- This is extremely important. The Protein has to be completely dried. I dry with paper towels and sometimes use a small fan to aid in drying. If the protein surface is covered in moisture during the searing process, it will take longer to sear, which means it will most likely overcook. Before it can properly sear, the moisture has to evaporate.