# Picanha Roast

**URL:** <https://community.anovaculinary.com/t/picanha-roast/21036>\
**Category:** Brag Board\
**Created:** [April 25, 2019, 9:04pm UTC](https://community.anovaculinary.com/t/picanha-roast/21036 "2019-04-25T21:04:18Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![Pavel\_Markov](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/pavel_markov/32/5214_2.png) [@Pavel\_Markov](https://community.anovaculinary.com/u/Pavel_Markov)\
**Post date:** [April 25, 2019, 9:04pm UTC](https://community.anovaculinary.com/t/picanha-roast/21036/1 "2019-04-25T21:04:18Z")

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## 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.

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<div class="post-metadata">

**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\
**Post date:** [April 27, 2019, 12:47pm UTC](https://community.anovaculinary.com/t/picanha-roast/21036/2 "2019-04-27T12:47:06Z")

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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.

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<div class="post-metadata">

**Author:** ![miksnave](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/miksnave/32/4818_2.png) [@miksnave](https://community.anovaculinary.com/u/miksnave)\
**Post date:** [April 27, 2019, 6:48pm UTC](https://community.anovaculinary.com/t/picanha-roast/21036/3 "2019-04-27T18:48:28Z")

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Not true, you can get pure rock salt.

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<div class="post-metadata">

**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\
**Post date:** [April 28, 2019, 3:35pm UTC](https://community.anovaculinary.com/t/picanha-roast/21036/4 "2019-04-28T15:35:26Z")

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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?

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<div class="post-metadata">

**Author:** ![Pavel\_Markov](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/pavel_markov/32/5214_2.png) [@Pavel\_Markov](https://community.anovaculinary.com/u/Pavel_Markov)\
**Post date:** [April 30, 2019, 6:55pm UTC](https://community.anovaculinary.com/t/picanha-roast/21036/5 "2019-04-30T18:55:09Z")

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No problem to use any kind of salt of course

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<div class="post-metadata">

**Author:** ![Fishchris](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fishchris/32/5528_2.png) [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\
**Post date:** [August 2, 2019, 3:34am UTC](https://community.anovaculinary.com/t/picanha-roast/21036/6 "2019-08-02T03:34:37Z")

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Totally. It’s called food grade.