Buttery, tender sous vide picanha topped with the most incredible slow roasted tomato and herb compound butter. This compound butter is good on everything! Chicken, fish, steak, anything!
Preheat sous vide bath to 132º (for medium rare, please adjust temperature to your liking).
Season picanha with smoked salt, pepper and garlic powder.
Place picanha into bags and vacuum seal or seal using the water displacement method.
Cook picanha for 3-12 hours. My personal preference is overnight, around 8 hours.
Once finished cooking, remove picanha from bags. Dry extremely well.
Sear on a very hot grill or in a hot cast iron pan, 30 seconds per side.
Preheat oven to 325º.
Toss tomatoes with olive oil, salt and pepper.
Roast for one hour (some grocery stores also sell roasted tomatoes, if you're looking for a time saver that could be a good one!)
Combine the rest of the ingredients with the butter. I prefer to melt the butter and then combine everything, it's much easier to get even distribution that way.
Store in refrigerator, allow to soften before use.
Top picanha or protein of choice with softened or melted compound butter, enjoy!