Sous Vide Picanha Brazilian Steak by Sous Vide Everything

As a Brazilian myself, I can honestly say. This sous vide thing is really amazing! After cooking my favorite protein in the world, sous vide 100% my approval and the approval of my buddies. I have no words to describe how amazing this picanha was. Picanha the brazilian most famous steak has just been elevated by sous vide. I am speachless.
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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[@GlobalNotes]

you can tell this was early on. You can see the difference in the shooting and even the cooking styles you guys use have improved. Good stuff.

[@deveus1]

"Now they don't look that good, but we're gonna sear it. Watch!" Man, that sounded really different.

[@jackdillon7565]

now I KNOW,,, they dont look that good right now... but watch this !

[@TimLeeLetsGo]

After watching your videos for months, finally I tried my first Picanha! My mind was blown -- it was truly the best cut of beef I've ever had!!! I would never have believed how tender it was and that strip of fat just transcends decadence through space and time. Keep up the great work guys! We need to make Picanha mainstream!

[@mattiasklement4625]

I bought my first picanha last week and made it with the sous vide yesterday, and i tried a seasoned version and pure salt version. And I have to say the salt version was the best, it was DEEEEEEEEEEEEELICIOUS! Thank you for all the videos, they make me life easier while I am here in China.

[@sevenmile24]

Wow. As a new fan I can tell you , the growth is REAL.

[@DondeRob]

Such a difference when compared to more recent videos. I love how you guys have developed. Keep up the good work. Keep enjoying your good foods!

[@mauriciosandoval9119]

Who is here in 2019!!! Gone a long way guys. Gj

[@Ass_Burgers_Syndrome]

Yes !!

[@blakfloyd]

I shat my pants when I heard him say "Let's do it." instead of "Let's dew it." in this video. I always just thought it was a lingering Brazilian accent instead of intentional stylistic flair.

[@jeffdillon3517]

Your videos have come a long way guga!

[@stevenbondx]

Mauricio Sandoval 2020 baby

[@matthiasoverley4685]

2020

[@dominicdagostino3083]

I’ve never watched any of your videos until about two months ago. Your personality is so much more vibrant as well as the content as well! Congratulations to you sir, a job well done

[@SmokinJoesPitBBQ]

Wow! A very young Guga! I'm watching your videos as I'm new to this sous vide style cooking. I live the simplicity of this recipe. The reactions tell me this picanha was deeeeelish!👍🏼

[@marcusaurelius652]

Man the video quality is miles better than it was. Good job guys

[@ifyouvemadeitthisfarcongra7701]

I really love the evolution of this channel. the presentation is so polished now. awesome channel.

[@legalbeagleproductions5514]

You guys are too adorable for words! love watching all your videos and your enthusiasm for Sous Vide and food is priceless!!!! Thanks for great informative videos.

[@NoritaCruz]

I've watched y'all for a couple years and just saw my first picanha in the store the other day. I'm so excited to finally try it this weekend! Thank you for all your content and experiments!

[@ivanwong1304]

Just cooked my first sous vide picanha steak yesterday. It was amazing! Thanks for all the inspirations throughout my home culinary journey!

[@MsHeart2009]

I just started this way of cooking a few days ago and we love it . I was turned on to Sous vide Anova Precision cooking by my step father it's the only way my mother and him eat there food now.....

[@boxeehtpc1]

found some today and followed the recipe. it was Amazing. Thank you guys, Michael

[@tehmeggery]

After watching your channel for a few months we finally did our first Picanha last night and it did not disappoint! Seriously the best steak I've ever had. Amazing.

[@laviniacook6861]

OMG we are so happy. We just found Picanha in the SF Bay Area. Our lives are now perfect ;-)

[@jekoytv8146]

Watching this after watching their latest video. I'm so impressed! Keep it up guys!

[@edmilham4172]

Love your channel! I had never tried picanha, as it's not the easiest cut to find up here in New England. But there's a supermarket near me that really caters to the Portuguese and Brazilian communities, and I like to get there whenever I can. I was there, today, and remembered to pick up a nice, four-pound choice picanha. Based on what I learned from your vids, I trimmed it, myself cut it into steaks (with the grain, of course!) oven-roasted it slow to a perfect medium rare (I don't have a sous vide), seared it in a hot cast-iron pan, and my son and I had it for dinner. Wow! So tender, yes, but what I said about it is that it is probably the most beefy-tasting cut of beef I've ever had! Cheers to you guys, and thanks!

[@SuelyBrazCosta]

Tudo deve ser aproveitado! Voce é maravilhoso e competente. Rumo ao Sucesso.

[@ugner]

valeu

[@nancyalfaro5074]

The butcher at my local supermarket had to go into the back to get me picanha when I asked for it but he knew what I was talking about and knew how to trim it perfectly. Tried it out with only salt as you recommended and after the sous vide, seared it on my Weber’s searing station (don’t have zearsall) and it came out amazing and delicious! I will be getting this meat on a weekly basis. This is a hidden gem. Thanks for introducing us to it.

[@gamerguy3432]

I am so glad I found your channel. I have been watching your videos and I love them. I cant wait to try this one. Good job and keep it coming.

[@SousVideEverything]

Thank you so much.

[@lowmantequilla]

Still watching Dec. 16th 2020, Guga you da best!

[@markpratt9651]

Love these videos and 5 Picanhas in I am damn sure these guys are the best judge of beef I've seen....

[@MarkRothman]

So after quite a while of watching you guys, I finally found a place down here that sold USDA Prime Picanha. I've been an avid fan of Ribeye for it's flavor and Fillet/Tenderloin for the texture, but this 1000% changed my mind. The best way I could describe it is that myself, my wife and both of my kids 11 and 13 finished up 5lbs of Picanha (fat and all) in a single sitting. Tenderness of Fillet with the incredible flavor of the fat of ribeye. Absolutely blown away, and for 1/4 the cost. Thank you guys for pointing us in the right direction!!

[@terrorfex1611]

Tried these this weekend and I am a 100% convert. Picanha is hands down my new favorite steak. Made it with the rock salt and only a bit of fresh thyme and rosemary and nothing else. I was going to use the torch to finish but opted to use the charcoal chimney with a grill rack on top and natural charcoals. I am glad I did because it gave a nice caramelization to it and beautiful grill marks with a added bit of smoky flavor to it. Beautiful cut of beef I am looking forward to making again and again.

[@SousVideEverything]

awesome glad to hear.

[@Nextbesthing81]

Terrorfex did you trim any of the fat off or did you leave the fat cap on ? i would prefer to use the grill to sear but was wondering about the fat causing major flames. i finally got my anova sous vide and definitely have to try the picanha.

[@terrorfex1611]

Oh no, I left the fat cap on. Pretty sure it is sacrilege to cut off the fat cap. The charcoal chimney worked really well with a grill grate over the end so this way I could get a super hot, fast sear on the outside. Using a grill (unless you can get it super ripping hot) is not hot enough to sear the outside of the steak without beginning to cook the steak further which defeats the purpose of the sous vide.

[@RAM1xoxo]

I tried sous vide picanha for the first time and followed Guga's method 100% and i'm sad to say my reaction wasn't what I was hoping it would be. It was very juicy and tender but I found the flavor quite strange . The flavor was very rich and for lack of a better description tasted bloody. I'm glad I tried it. I love the channel but I'll stick with my favorite... New York strip :)

[@trym2121]

@@RAM1xoxo Quite possible. If you see Guga's video explaining how to butcher into picanha, there's 2 veins. Even when Guga is explaining there's still a little blood in the vein. You should watch it if you haven't.

[@lexwaldez]

I finally found a butcher shop in town that carries picanha! I can't wait to try this Brazilian cut.

[@rodrigocastelao4228]

Caramba! Você é brasileiro!! QUE DEMAIS! Amo o canal! Continuem com o conteúdo! Está SENSACIONAL!

[@SousVideEverything]

+Rodrigo Castelão valeu amigo. Grande abraco. Sou de Uberaba MG.

[@wesleymarshall4846]

Anyone watching this in 2022 because you just bought some picanha and your first thought when you bought it was, “lemme see what Guga thinks about sous vide picanha!”

[@mariofulco9124]

Amazing, love watch you guy! Just started using joule Sous vide and I'm very excited to try this cut of meat! Thanks and keep up the great job & videos

[@Fmontes]

Pretty cool to see how far this channel has come in just a few years. Well done! (not talking steak).

[@EvoIconX]

Wow, looking back at this you have evolved and made so many small changes that made you the star you are now.

[@johnwohlwend4315]

You are turning me into a steak expert! Thank you for the videos.

[@edrdrgz]

I thoroughly enjoy your videos

[@knugie87]

i had to sort the videos from first uploaded since ive seen all of the newer ones Ive bought a circulator, a huge container (the one guga has) and a sealer ONLY because of this channel! Dont regret it one bit, best thing i ever bought, its so much fun testing and evaluating! I also love that i have a 3lbs picanha in my refrigerator just waiting for the weekend

[@RaulPerez-rz4oo]

It's amazing how you upgrade they Quality of the channel, keep doing this until KZbin giveyou the smell or taste experience

[@stevenvee11]

You are without question the best Pichana chef in the world. No one has prepared them in more ways than you Guga. The plethora of pichana recipes and methods on your Guga website are incredible. Please be honest with us, though pichana may have a better texture with sous vid, it cannot compare to your wonderful reverse grilling on open fire. The crispy texture, the rendering of the fat, the color and the presentation are hands down better reverse seared. Keep up your incredible as videos I watch them all the time. I spent a lifetime in the restaurant business and I know passion and talent. You have both in a very high degree.

[@MiguelLunaJaramillo]

i am from Venezuela ... And your videos are awesome. Thanks

[@johnstroup3191]

Cooked my first Picanha. You made a believer out me and my family. Picanha is the Queen of all meats! They all asked what marinade I used: salt. 😁 Btw, the flamethrower is a blast

[@cronoesify]

Man, it is great to see how much they stepped up their cooking video game in such a relatively short amount of time.

[@Chaspickle]

Fantastic video !! Thank you

[@Uncle_Chuck]

Bro I happened to stop in at some random shops here in Australia and there’s this little butcher shop and got talked and we about this cut she said you know your the second person to ask for it and she sold me one smallish one and wow bro I seasoned with salt pepper and bagged it in zip lock bags squeezing air out under water technique and put in pre warmed water in pot in oven for 2 hours at about 50 Celsius Then pan seared in cast iron pan wow my daughter gave me the thumbs up wife loved it and man I will definitely cook this again and again I wish I could load pictures up

[@catgirl4499]

Nice

[@yingdong9175]

OMG you are making me hungry every time I watch your videos.

[@elporker1372]

Finally found a local butcher that could order me picanha...cooked as shown in the video and it turned out AMAZING. Thank you for the detailed video.

[@wadehill6603]

Thanks for the Sous Vide Everything video. Had my first pichana last week (on my Weber). Have to try this method.

[@wadehill6603]

*picahna

[@ChristianCoulombe]

Awesome guys, no BS, its all in the taste. Keep doing it.

[@vinim6530]

That looks deeeeliiiiiiciouus🙌🙌

[@snookman9920]

Keep up the good works guys! You are really entertaining and have inspired me to begin sous vide cooking.

[@SousVideEverything]

Awesome glad to hear. 👍👍👍

[@zalfabarsha5663]

You guys are ammmmaziiiiiiinggggg

[@blkcrown1973]

Your production has improved exponentially.

[@psibiza]

blast from the past in 2020. Guga - it's time for Sous Vide Everything Classics :)

[@kristijantomic2705]

70% of the commands: wow!! The channel improved itself by a tremendous amount of time. 30% of the commands: I found a picanha steak at the butcher nearby. Best steak hands down.

[@Mrcloc]

4:02 is just pure, raw reaction to tenderness. I love it!

[@markpratt9651]

Seeing this and the slicing through the 2nd vein is AmAzing bro

[@bismillahmashallah]

U guys are the best

[@Y0uAdrian]

Really enjoy the videos very much. Very informative. One question that I have been meaning to ask is if you have the plans for the custom cart you made for the pellet grill?

[@jamin8901]

Here in Texas we have a chain of restaurants called Texas Land and Cattle. They are well known for there smoked sirloin. It is AMAZING! I have recreated it by putting a very thick layer of coarse salt and coarse cracked peppercorns on the fat side of the Picanha. Cold smoking it at no more than 90 degrees for 3 hours with hickory. Keep a nice clean but constant plume of smoke. Than vacuum pack it and sous vide for 3.5 hours at 135. I personally sear both sides in a cast iron skillet for 1-2 minutes than slice and serve... it's AMAZING!

[@MWPeLLe77]

Hey Guga, i‘ve tried this today in the exact same way than you and I have to say that this was the veryy best peace of meat i‘ve ever eaten in my life.... realy, there is nothing better than this. Best Greeting from Germany. Thank you Guga !

[@Prodigious82]

Literally just had my first bite of Picanha, referred to this video for instructions didn't get to sous vide it due to time constraints so I reverse seared it. Holy crap that's good! Happened to see it at the store and bought 2 packs, got 4 steaks prepped to sous vide later in the week and 4 for tonight. That's a good cut of meat, I'll be looking for it again.

[@Injen350z]

Tudo bem! I’m making this tonight. Merry christmas. Feliz natal!

[@mookymoo]

Amazing. Really. Amazing. I didn't imagine that it would be remarkably different from rump, but mama Mia was I wrong!! If you want it even extra amazing, season it with espelette and smoked salt...

[@TinaMo4Sho]

You have come a long way Guga... Looking at this is a reminder of how growth should look since then... It hasn't been that long... But this is definitely is Ninja PreDeeeelishous!!!

[@JohnKimjonjilla]

Inspired to try picanha for the first time based on these videos. My 5 year old daughter even danced to the virtial searing music when I started searing. :). Delicious. Very beefy flavor. You'd be surprised at how much picanha a 5 year old girl can eat!

[@dukainmanning7246]

I need some of this!!!!

[@adamboof6769]

God that looks so amazing

[@nwmrniceguy]

Where can i fine Picanha? Do you know what the cut of meat is called here in the US? I would love to try this, you guys make it look so good. I am trying my first sous vide as we speak on some Ribeyes, Cheers

[@glenbur]

Hi, love your channel. You umai dry ageing be good for picanha? Thanks

[@mordec1016]

That looks amazing! Fiquei só na vontade aqui, 9 da noite. Abraços do Brasil ;)

[@jerrybarbieri8174]

every time i wanna cook something there you guys are and the guitars lmao... so im 42 and all these yrs i have been missing out on picanha... i had no idea what i was missing never really ate it til about a yr ago or so.. now its a go to. best flavor out of any steak inn my opinion... so listen if i ever get out of fort lauderdale miami area and im up by you guys i would love to be a guest and taste test and hang out with you guys if youd have me.. it would be mad fun to chill with you all and do some Mandatory Meats as my friends and i call it when we get together.... thanks for all the vids and always being there when i have a question on how and what im cooking.... last night was the thighs today picanha.. my friened is comin over and never had sous vide steak so this will be his first....

[@feliperosa13]

Muito bom!

[@hassaneeen]

Meu, voce é o cara! to curtindo demais seus videos haha, ja comprei todo o kit na amazon, não vejo a hora de provar minha primeira picanha sous-vide!!!!

[@giginonono1299]

2:42 como se chama este aparelho que ele usa para grelhar a carne? Obrigada @hassaneeen

[@NZZsisters]

Guga, you guys are the best. I wanted to start using Sous Vide. What would be a good starter kit for me for home use?

[@FranksModelAviationWorkshop]

I love your videos! Have you ever tried reverse searing Picanha?

[@ZacHolley]

Tried piconia last night at the Brazilian steak house it wasn't all that great but they grilled it vs sous vide where do you find it at what sort of stores carry it in the states so I can give it another whirl when I get back from vacation in Mexico

[@zozomanx]

Did you salt and let these rest in the fridge overnight or just before placing in the water bath? On a side note, for normal steaks done sous vide do you salt and pepper them overnight too or salt only and then pepper before the bath?

[@sggjose]

You've come a long way in your vids, haha. Keep up the good work, gents.

[@hiltos]

Super happy I found picanha in my supermarket deli section (and I live in sweden), it's in the water as I type and I can't wait for the 2 hours to be up.

[@condor5635]

BTW I can't wait to try doing this! Great video

[@SousVideEverything]

yes do it, you will love it.

[@brianray1086]

Every time you guys make picanha I get jealous so I decided to talk to my local butcher and he had no idea what picanha was so I had him look it up online and he said he would be willing 2 cut me some fresh if I ordered it in advance so I plan on getting at least one to try it looking forward to making it and sharing it with my brothers I can only anticipate how delicious it's going to be from watching your videos I will let you know what we decide as a result of sous vide and a brand-new searzall thank you again for your videos you guys are awesome I love watching you guys cook and I'll be in touch soon

[@chhithsovong5158]

Never get enough 👌

[@nealhauser2258]

what is the difference in cooking times as steaks or as a roast (that you cut up after finished SV cooking). How would the times change?

[@jpaganmusic]

Great videos!! Quick question...where do u order that picanha cut from?

[@paulking2182]

Hi my friend I see that you used used rocksalt. How long do you keep the rocksalt in the package or another way is will the meat get too salty if I leave it from one day to another in the sealed package then cook it that’s my question thank you. This is Paul.

[@FAHDTHEFREDIDAS]

Dude, your videos are great you deserve more subscribers :)

[@SousVideEverything]

+FahdTF thanks. I am humble by you comment 👍👍👍👍

[@thetacticalagenda875]

I cooked a single packaged picanha steak at 135 for 2 hours on the anova. But it turned out relatively tough and tasted like a flank steak. Did I cook it long enough or was it a bad grade of meat. What's your opinion?

[@palomatosta475]

WOW I LOVE THIS VIDEO SO MUCH!!! YOUR THE BEST COOK EVER WOW!!! YOU SHOULD BE MY PERSONAL CHEF!!!

[@SousVideEverything]

LOL, thank you for the support. Sous Vide did all the work. You can do this, its easy, I am no chef..... :-) I just love to eat good food. Thanks for watching.

[@erikruiz5004]

Guga 2017 level 5 Guga 2019 level 127

[@DM.Ae3]

Guga 2021 level 3,225.8

[@betoabreu64]

I love your videos, they are great, just started doing sous vide, have done two things, next want to try picanha...I know people usually eat this medium rare or medium but my wife and I like meat at medium well, what temperature and for how long would I sous vide picanha for two people?

[@bm976]

Can you cook a picanha from frozen. How long and temp you recommend? I want to buy some and freeze for later time. I'm thinking I can season with salt and pack it then freeze it. So later I can just drop it in sous vide and cook.

[@coredv6]

Espetacular

[@jsdunaway]

Im trying this tomorrow

[@Duasmusic1]

Great fan of yours, started sous vide thanks to your videos! When making sous vide Picanha, can you quickly explain the different cuts? I feel like the tenderness is different? Thanks!

[@mohnjadden7841]

I'm thinking of doing picanha for a big family event in a few weeks and was thinking of keeping it whole for sous vide and finishing it on the grill. Is there any logic to keeping it whole so I can slice it tableside?

[@joaquinduarteherrera8618]

can ypu please tell me the name and how to get the machine you use to grill the external part of the meat?

[@sminstudios]

I made my first Picanha last night, of course sous vide. I decided to bag it whole with salt pepper and garlic powder. We like ours really rare at the churrasceria so check this out. I put it in the water while Joule was heating up to 138... When Joule alerted me the 138 temp had been reached, which I wanted for safety and to help kickstart the fat rendering, I turned it down to 123. Set for two hours at 123 and made my chimmichurri so it could mellow while the Queen had her hot spa bath treatment. Sear was done still whole, starting in a cold (yes cold) dry cast iron pan, high burner, fat side down so that fat cap could render some more but not overcook the inside. I made miracle pasta while listening to the fat side heat up. It "told me" when it was hot enough to start turning it around and searing all the sides. I cut half-inch slices against the grain, plated with pasta+pesto and the chimmichurri. Oh boy was it good. No stress like when grilling either, zero worry about overcooking. I might try two degrees higher next time. Just a liiiitle firmer. Which will be SOON baby!

[@nuwang2381]

Next time put only salt

[@Rogjr94]

Wow guga you’ve come really far! This video isn’t even the same

[@rickytom]

Hey, excuse me. I just get a nano anova and I wanna cook a picanha and saw some of your videos and I did some research but how can make the meat crunchy after cook it in the sous vide without torch?

[@tristonfabie9637]

The QUEEN of steaks first air at SVE! 🧐

[@JoaoNeto-oq8kc]

Rapaiz, meu sous vide chegou a 5 dias. Usado, descascado mas serelepe. Já fiz salmão, cupim ( aquele que vc ensinou) e esse FDS vou de Picanha... Tô empolgado demais. Já encomendei mais saquinho por que vou "souvidar" até pedra do jeito que tá indo essa bagaça . Muito Obrigado pelas dicas