Sous Vide Picanha on a Salt Block
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.
Keywords
Similar Recipes
More Recipes
-

Japanese Green Peppers and Enokidake Mushrooms Fry
Aunty Eiko's international cuisine experience
-

naokoyyy
-

Golden Chicken and Autumn Vegetables
Cluelesskitty
-

Pulao with Sprouted Basmati Rice, Coconut Milk and Vegetables
Lakshmi Sridharan Ph D
-

Slow Cooker Spaghetti Bolognese
Cook1999 -

Kulsoom Bukhari
-

Sugar Snap Peas with Squash Noodles
Crock Pot Girl 🤡
-

Maeli -

cindybear
-

alley927cat
-

Shanda
-

Felicia
-

Bacon Chili Cheesedog Casserole
skunkmonkey101
-

White hibiscus leaves soup with tuwan shinkafa
Maryamaminu665
-

Bbq Turkey,sausage and Chips with pepper sauce
anniesquickmeal
-

skunkmonkey101
-

Meenat Kitchen
-

christim Bites
-

ZeeAslam
-

Maryerm Khabeeyr
-

alley927cat
-

Felicia
-

Crispy fried potato wedges recipe
Maryamaminu665








