Picanha Sandwich with Garlic Aioli
This post is supplemental to the video I posted on youtube..... LINK . I've found that sometimes it's easier to read about a method than watch a video. To read about Picanha and the different ways to prepare, Click HERE . Dry-Brined with 1% Fish-Salt (can be bought HERE ) for 5-Days. To read about Fish-Salt/Sauce and the advantages of using click HERE . The short version of the reasons: Fish products enhance Beefiness and Umami. Processed using Sous-Vide: 113f for 4-Hrs and finished at 131f for 6-Hrs. Why 113f? Click HERE. After it was processed, I let it rest on the counter for 30-Minutes to allow juice and fat to be reabsorbed. After the elapsed time, it was shocked using water and a lot of Ice. Placed in the refrigerator until ready to use. Food Safety LINK . The Picanha was rethermed at 128f for a couple of hours. Pan-seared using a Carbon Steel Pan. This is very spicy over the top sauce. I would start out with 2-Cloves of Garlic for your first go around. I would al