▲ 69 r/meat
Picanha using a Sous Vide
With a whiskey peppercorn sauce.
Dry brined with Montreal steak seasoning and some Worcestershire sauce overnight then sous vide 136 degrees for 6 hours. Rest one hour in the fridge then seared and I made the whiskey peppercorn sauce using the rendered bits.
u/FirmQuail4756 — 3 days ago