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Sous Vide Picanha with Roasted Tomato & Herb Compound Butter

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!

Course Main Course
Keyword compound butter, picanha, sous vide, steak
Prep Time 15 minutes
Sous Vide Bath Time 8 hours
Total Time 8 hours 15 minutes
Servings 5 people

Ingredients

Sous Vide Picanha Steaks

  • 1 piece picanha, cut into steaks see photo for how I recommend cutting it!
  • 1 tbsp smoked flake salt or regular flake salt if you don't have smoked.
  • 2 tsp fresh cracked black pepper
  • 2 tsp garlic powder

Roasted Tomato & Herb Compound Butter

  • 1 cup small tomatoes grape, cherry, etc.
  • 1 tbsp olive oil
  • 1/8 tsp black pepper
  • 1/4 tsp kosher salt
  • 8 tbsp unsalted butter (one stick), melted
  • 1 tsp fresh thyme finely chopped
  • 1 tbsp fresh chives finely minced
  • 2 tsp Worcestershire sauce
  • 1 clove garlic mashed into a paste or very, very finely minced
  • 1 tsp lemon zest
  • 1 tbsp scallions white and light green parts, thinly sliced
  • 1/2 tbsp fresh basil finely chopped
  • 1/2 tsp kosher salt please season to your taste
  • 1/4 tsp pepper please season to your taste

Instructions

For the sous vide picanha:

  1. Preheat sous vide bath to 132º (for medium rare, please adjust temperature to your liking).

  2. Season picanha with smoked salt, pepper and garlic powder.

  3. Place picanha into bags and vacuum seal or seal using the water displacement method.

  4. Cook picanha for 3-12 hours. My personal preference is overnight, around 8 hours.

  5. Once finished cooking, remove picanha from bags. Dry extremely well.

  6. Sear on a very hot grill or in a hot cast iron pan, 30 seconds per side.

For the compound butter:

  1. Preheat oven to 325º.

  2. Toss tomatoes with olive oil, salt and pepper.

  3. 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!)

  4. 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.

  5. Store in refrigerator, allow to soften before use.

To Finish:

  1. Top picanha or protein of choice with softened or melted compound butter, enjoy!