Sous Vide Picanha Steak - is it actually the greatest steak out there?

If you’ve ever watched the channel Sous Vide Everything then you will have heard of Picanha steak. This cut is most popular in Brazil and other parts of South America. It is also known as rump cap (uk) or sirloin cap (usa).
In this video I cook it both in the sous vide and on a plancha to see if you need to take extra time to cook it sous vide. Also, what should you have to accompany a picanha steak?
Let’s find out!

[@EduardoVega]

kind of a very loss you removed the fat while eating the meat! try the whole thing!

[@Jacklewis1026]

I’ve heard about this specialty meat for some time. Wanted to try it, but could never find it in the store. Last week finally found it at Wild fork.Sous Vide 135-5hr..Would do shorter but steaks frozen. It was amazing . doesn’t need cray seasoning. Salt, Pepper Garlic salt. The flavor of the meat brings it over the top

[@user-in6bq2ki4b]

I love your steak videos Meatster! Your content is so high-quality that I really can't believe how you don't have subscribers in the hundred thousand range. But that is unimportant, keep up the good work. Loved this video.

[@JamesOnGuitar]

Thank you so much. I guess luck plays a part!

[@ASM-vo2nx]

Where did you buy your Picanha from? I bought in London from a Brazilian butcher, it was Irish beef £16 per/k and I thought i'd cooked it quite well in the SV at 125F for 2h then finishing on the BBQ to allow extra sear time for the fat. It was quite tough and disappointing. Maybe I should try again as perhaps was that particular piece but was wondering if it they type of Picanha. Any help appreciated!

[@Ben7seven7]

Nice taste test comparison. I too have seen many videos on Gugas channels. And from what I can tell in general you want to eat it with the fat cap to have the proper full experience. Seems most of your bites were without it which would contribute to why you seemed a bit underwhelmed vs the raving reviews Guga gives it. Also try a non dry aged one as well. According to Gugas channel it is sometimes more juicy than the dry aged variant.

[@alexanderrossi7493]

New sub here, i cant wait for you to be all the way with hundreds of thousands so i can say... Yep ive been following since 600 subs xD

[@JamesOnGuitar]

I hope you are young and healthy then! Cheers 👍🏼👍🏼

[@cliffvictoria3863]

The fat needs to be rendered and eaten with the lean. Tomorrow I am going to sous vide to rare/medium rare and finish on a HOT Weber kettle. Spinning the grate on the direct/indirect sides so the metal doesn't get too hot and burn the meat. Sear, spin, flip, sear, spin, etc. I will make sure to render the fat because that makes it delicious. EDIT: Chimichurri does add great flavor.

[@stevehadfield1164]

Just found your channel. Great video. Subscribed.

[@JamesOnGuitar]

Thank you 👌🏽

[@nal0s0ljah]

I love picanha. Especially since Guga showed how to get it from Costco. And I just found that they sold the cap by itself. Bought almost 4lbs of prime for $27. Cant go wrong for that price as well

[@cheftuan]

When cooking sous vide, you cook a few degrees below what your target is considered that you will be searing it after the water bath.

[@JamesOnGuitar]

Hi, thanks for the good info 👍🏼 yeah i’ve been doing that more recently and actually am planning a video on that soon - ie how much lower. Eg i have a steak in there at the mo at 127f and am aiming for medium rare when searing at around 140-145. Although i like to think of cooking more as an art than a science, it’d be good to dial in an idea of how much extra temp comes when searing. Cheers 👌🏽

[@cheftuan]

@@JamesOnGuitar I have a picahna under sous vide right now! I have it at 120°F. I'll sear it on a ripping hot cast iron pan in a minute.

[@JamesOnGuitar]

Ok, interesting, i never go that low - will give it a go next time! Lemme know how that goes 🙂

[@cheftuan]

@@JamesOnGuitar definitely. I'm posting it on my IG in a few minutes if you want to check it out. @skytran305

[@stuartford8843]

As soon as I saw the video pop up I thought of Guga lol. Great comparison, always wondered what it was like after watching so many SVE videos. Thank you

[@JamesOnGuitar]

Love the sve videos. I can’t say Picanha really blows my mind, but it is nice to have another very good cut to pick from 👌🏽 got this one from Farmison, it’s great that they dry age it! Thanks for the comment 😎

[@stuartford8843]

Meatster that’s interesting to know because of how Guga describes it. I won’t be as worried about making sure I buy it now. I’ve looked at farmisons website before. Would you recommend them, I’ve not bought meat online before

[@JamesOnGuitar]

So far, buying meat online for me has gone well. I work from home which means i am there when the package turns up, but most offer a Saturday delivery otherwise i think. It does give you more of a choice than from a regular butcher/supermarket. Let me know if you give it a try 👌🏽

[@stuartford8843]

Meatster that was my only issue, the delivery and being home to accept it. I will have to look into it and see if I can be around on a Saturday. Good point with the range of choice as well. Will keep you posted. Thanks for the content, very top notch. Your subs and views are due to rocket up very soon.

[@JamesOnGuitar]

Thank you 😊 encouragement much appreciated!

[@aaronbishop2691]

Where can you buy this stuff! I cant find it anywhere!

[@JamesOnGuitar]

Where are you based?

[@JamesOnGuitar]

Jon Treasure oh i haven’t seen Picanha in the supermarket but thanks for the heads up! 👍🏼

[@JamesOnGuitar]

Great tips, thank you 👍🏼👍🏼

[@htc7076]

You almost didn’t have enough picanha to eat with the chimichurri.

[@kylecruel]

I thought the whole point of picanha is salt and fire. Heat is needed for sure but it's the fire that creates the magic.

[@obijuan3004]

Eating rump in Brazil? Who would have guessed?

[@JamesOnGuitar]

🤣🤣

[@nguyennguyen-qq2zs]

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[@photasticimages9258]

Man, if Guga (or any Brazilian) saw you trimming off the fat, he'd freak out! Picanha needs to be eaten *with the fat on it!*

[@haukechrestin6994]

6:13 Did you REALLY cut the fat of the picanha??? 🤨😟😫 Guga, as all other Brazilians, will have some choicy words about that!

[@l9944]

How is it Brazilian they all come from a cow,, so if I get steak from Italy does that make the dish italian. I'm not mocking this but I dont get why its classed as Brazilian. Or is it the dish,, the combination etc

[@JamesOnGuitar]

Good question. I believe the point is that for example in the UK we don’t define this cut in any particular way, whereas in Brazil they see the rump cap as a particular cut in itself and hold it in very high esteem. Hope that helps... but also I think we can define certain cuts of steak and/or the way they are prepared in terms of different cuisines. It makes things more interesting in terms of variety. The French will think of Entrecote in a certain way, the Italians think of florentine steak a certain way and in the USA the porterhouse has a definition which we have brought here (uk) from them. Just my 2 cents...

[@l9944]

@@JamesOnGuitar you are bang on there to be fair, diffrent countries diffrent terms. Well said.

[@JamesOnGuitar]

Cheers 👍🏼

[@nakahama]

WHO PUTS LIME ON THEIR STEAK!?

[@JamesOnGuitar]

I thought that, until I tried it. I think lots of people do, and it works well with Picanha 👍🏼

[@house625xx]

You have to eat it with fat