Originally published on Cookpad Mexico as Picaña en tabla de sal SousVide
Sous Vide Picanha on a Salt Block
Manuel E Lopez Aviles @cook_16325007
French technique for perfect cooking
Sous Vide Picanha on a Salt Block
French technique for perfect cooking
Steps
- 1
Pat the picanha dry with a paper towel and place it in the bag.
- 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
Remove the picanha from the bag and pat dry.
- 4
Let it rest for 15 minutes, then slice.
- 5
Add thyme, rosemary, plenty of sliced garlic, salt, and pepper, and let it marinate for 2 hours.
- 6
Sear the picanha on a salt block that has been preheated for 1 hour.
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