For this Sous Vide & Braai experiment Jan tried the best way of preparing a Picanha steak. Picanha is a beef cut, also referred to as the rump cove, rump cap or sirloin cap. It's an incredibly tasty cut as it has a thick layer of fat. Picanha is best cooked medium rare / medium, and the sous vide method makes it easy to reach that perfect internal temperature.

It was then seared using the chimney method. This method uses a coal bucket to concentrate the heat, creating a very quick sear with much flavour.

Sous vide time & temperature:
Time: 2 hours
Temperature: 55°C

Sous vide tools used in this video are all available online: [ Ссылка ]

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