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Sous Vide Picanha on a Salt Block
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Mexico Authentic home cooking from Mexico, with US measurements.
Originally published on Cookpad Mexico as Picaña en tabla de sal SousVide
A picture of Sous Vide Picanha on a Salt Block.

Sous Vide Picanha on a Salt Block

Manuel E Lopez Aviles
Manuel E Lopez Aviles @cook_16325007
Culiacan

French technique for perfect cooking

French technique for perfect cooking

Read more

Sous Vide Picanha on a Salt Block

Manuel E Lopez Aviles
Manuel E Lopez Aviles @cook_16325007
Culiacan

French technique for perfect cooking

French technique for perfect cooking

Read more
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Ingredients

  • Olive oil
  • Salt, to taste
  • Pepper, to taste
  • Garlic
  • Rosemary
  • Thyme
  • bagLarge freezer-safe zip-top
  • blockSalt
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Steps

  1. 1

    Pat the picanha dry with a paper towel and place it in the bag.

  2. 2

    Heat water to 149°F (65°C) and submerge the sealed bag with no air for 2 hours for medium doneness, or 158°F (70°C) for 3/4 doneness.

  3. 3

    Remove the picanha from the bag and pat dry.

  4. 4

    Let it rest for 15 minutes, then slice.

    A picture of step 4 of Sous Vide Picanha on a Salt Block.
  5. 5

    Add thyme, rosemary, plenty of sliced garlic, salt, and pepper, and let it marinate for 2 hours.

  6. 6

    Sear the picanha on a salt block that has been preheated for 1 hour.

    A picture of step 6 of Sous Vide Picanha on a Salt Block.
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Manuel E Lopez Aviles
Manuel E Lopez Aviles @cook_16325007
Published in the US on April 15, 2026 14:02
Culiacan

Keywords

Pepper Garlic

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