Cooking temperature: 56ºC
- Take out and temper the meat about 15 minutes before cooking.
- Generously salt both sides.
- Sear the meat over medium-high heat for about 3 minutes on each side.
- Reduce the intensity to medium and continue cooking, turning the meat regularly, until the interior temperature reaches 54ºC.
- Remove from heat, wrap in aluminium foil and let rest to allow the meat to gain an additional 2 degrees.
- Cut the picanha against the grain and serve.
