Picanha Roast

Anova Precision® Cooker Brag Board
1

Ingredients

  • Top sirloin cap, also known as Picanha 1,3-1,7 kg
  • Rock salt
  • Ground black pepper

Directions

  • Set your Anova SV Cooker to 56C/133F to 8 hours
  • Season and score the fat layer in a diamond-shaped pattern
  • Put the meat into the vacuum bag and seal it
  • Submerge the vacuum bag into the preheated water at 56°C/ 133°F and cook for 8 hours.

Finishing

  • After 8 hours remove the meat from the bag and pat it dry with a paper towel.
  • Preheat your skillet over high heat and start searing the meat first on the fat layer until achieving a caramelized and crispy crust.No need to add oil into the skillet - the fat layer will render out and produce enough additional oil during the searing process.
  • Turn it over and sear only for 30 seconds to get a thin caramelized layer.
2

Pavel, you are the first cook that i have ever encountered that advised using rock salt.

Mined, crushed, screened and bagged; it’s full of dirt and impurities as you can see if you examine it closely. It’s only meant to be a winter ice melter.

3

Not true, you can get pure rock salt.

4

Good to know there’s a culinary rock salt product, thank you.
I’ve only cooked with varieties of crystal salt.

Would you replace Kosher salt with it?
When and why, anyone?
Just on roasts?

5

No problem to use any kind of salt of course

6

Totally. It’s called food grade.