I change the recipe of PICANHA and this happened!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley provides a similar flavor profile and is often more accessible.

Remove the silver skin from the back of the picanha using a sharp knife, trying to remove the least amount of meat possible.

Cut the picanha into steaks, cutting with the grain first. Cut them 1 and 1/2 inches thick.

Lightly trim the fat, leaving about 1/4 inch for the perfect ratio.

Vacuum seal the first steak after seasoning it with a good amount of salt only, keeping it traditional.

For the second steak, prepare a marinade with tangerine juice (ensuring no seeds), Korean chili paste, ginger paste, garlic paste, apple cider vinegar, soy sauce, salt, and black pepper.

Blend the marinade on high until well mixed.

Vacuum seal the second steak with the marinade and prepare for sous vide cooking.

Cook both steaks sous vide at 135°F for 2 and 1/2 hours.

After cooking, open the vacuum bag and set the steak on a cooling rack to drain the marinade.

Pat the steak dry to ensure a good sear.

Sear the steak on high heat until a nice crust forms.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary