Sous Vide Picanha in the APO from #anovafoodnerd Vince! Check this video out!

Anova PrecisionĀ® Oven
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These look delicious. Have you tried salting the meat 12 hours before cooking? It will give you an even juicier steak due to the reabsorption of fluids.

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Have you tried cooking the whole cut of meet and then slicing it thin like the Brazilian steak houses?

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What is picanha? top sirloin cap , rump cover , rump cap , or culotte (french).

Salted reabsorption is ā€˜briningā€™ due to osmosis.

Hi ya @SMS45