Sous-vide Brazilian Picanha (Rump cap)
- 1 picanha (rump cap cut) - with fat intact
- 2 Tbsp butter
- 4 cloves garlic - minced
- 2 Tbsp coarse rock salt
Set your water bath to 55ÂºC (131ÂºF).
In a cast iron set to medium-high, sear the picanha fat-side down for 30 seconds to get a nice char and render out some of the fat. Remove from heat.
In a freezer-safe zip bag, seal the picanha and butter using the water displacement method. Sous vide for 7 hours.
After 7 hours, remove from water bath and pat dry with a paper towel. Then rub the fat with rock salt and minced garlic.
In a cast iron pan with some oil or butter, sear the steak for 30 seconds on each side to get a nice crust.
Let the steak rest for five minutes before you thinly slice and serve.