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Sous-vide Brazilian Picanha (Rump cap)

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7 hours
Serves 2

Recipe: Monica Lo

Picanha is the only cut I will eat at a Brazilian churrascaria because it's tender and flavorful. The special little fat cap is flavor-packed with salty, garlicky goodness. This cut is also known as a rump-cap. Make sure they keep the fat on!


  • 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 55ºC (131ºF).


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.

Bon Appetit!