Southern-Style Sous Vide Picanha and Tri Tip Roast with Bourbon Glaze
Tender 2.5-lb picanha (added at the 16-hour mark for final 8 hours) and 2.5-lb tri tip (24 hours sous vide) are precision-cooked sous vide, seared in ...
8 servings
Southern American / Brazilian Fusion Cuisine
🟡Intermediate★★★☆☆
Jul 15, 2025
55 views
Ingredients
🥛
6 tbsp
Unsalted butter
cut into pieces, divided
🥬
1 tbsp
Freshly ground black pepper
🍎
2 tbsp
Apple cider vinegar
📦
2.5 lb
Picanha roast
trimmed, fat cap left on
🫒
2 tbsp
Neutral high-heat oil
such as grapeseed or avocado
📦
2.5 lb
Tri Tip roast
silver skin removed
🌶️
4 count
Fresh rosemary sprigs
divided
🌶️
2 tbsp
Kosher salt
📦
0.75 cup
Bourbon
🥬
2 tsp
Garlic powder
📦
0.5 cup
Dark brown sugar
packed
🥬
1 tsp
Onion powder
💧
2 tsp
Worcestershire sauce
🌶️
1 tbsp
Dijon mustard
🌶️
2 tsp
Smoked paprika
🌶️
to taste
Flaky sea salt
for finishing (optional)
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Set your sous vide circulator to 133°F/56°C for a rosy medium-rare steak; allow the water bath to come to temperature while you prep the meat.
Step 2
Lightly score the fat cap of the Picanha roast in a 1-inch crosshatch pattern, taking care not to cut into the meat—this encourages slow rendering and a crisp surface later.
Step 3
In a small bowl, whisk together the Kosher salt, Freshly ground black pepper, Smoked paprika, Garlic powder, and Onion powder to create a robust Southern-style dry rub.
Step 4
Pat the Picanha roast and Tri Tip roast completely dry, then coat every surface with the dry rub, pressing so the spices adhere and begin dissolving into the meat.
Step 5
Place the Tri Tip roast in a vacuum bag with 1 piece of Unsalted butter and 1 of the Fresh rosemary sprigs. Place the Picanha roast in a separate vacuum bag with 1 piece of Unsalted butter and 1 Fresh rosemary sprig. Vacuum-seal (or use the water-displacement method) ensuring a tight seal so no water can enter.
Step 6
Submerge the Tri Tip roast bag in the 133°F/56°C bath and cook for 24 hours; after 16 hours of cooking, add the Picanha roast bag to the bath so that it cooks for the final 8 hours alongside the Tri Tip.
Step 7
While the meats cook, make the bourbon glaze: In a small saucepan combine the Bourbon, Dark brown sugar, Apple cider vinegar, Dijon mustard, Worcestershire sauce, and the remaining Fresh rosemary sprigs (lightly bruised). Bring to a gentle boil over medium heat, then reduce to a lively simmer until the mixture has reduced by roughly half and looks glossy, 10–12 minutes.
Step 8
Remove the rosemary and whisk in 2 tablespoons of the Unsalted butter until the Bourbon glaze is silky and slightly thickened. Keep warm over the lowest heat or rewarm before serving.
Step 9
When the Tri Tip's sous vide timer expires at 24 hours, carefully remove both bags from the bath. Discard the rosemary, then remove the roasts from their bags and blot the surfaces bone-dry with paper towels—moisture is the enemy of crust.
Step 10
Heat a large cast-iron skillet over high heat for 3–4 minutes until it just begins to smoke. Add the Neutral high-heat oil followed by 1 tablespoon of the remaining Unsalted butter; the butter will brown instantly, adding nutty flavor.
Step 11
Sear the Tri Tip roast first, turning every 45–60 seconds to develop a deep mahogany crust without overcooking the interior. Total skillet time should be about 2 minutes.
Step 12
Place the Picanha roast in the skillet fat-side down. Press gently to ensure full contact and sear until the fat cap is bronze and renders, 2–3 minutes. Flip and kiss the meat side for 30–45 seconds.
Step 13
Brush a generous layer of the warm Bourbon glaze over each roast. Let the glaze bubble and lacquer for 15–20 seconds per side, flipping once so it does not burn yet begins to set.
Step 14
Transfer the roasts to a carving board and loosely tent with foil for a 5-minute rest. Resting equalizes juices, preventing them from flooding your board.
Step 15
Slice the Picanha roast against the grain starting from the narrow, fat-capped end into 1/4-inch slices. Locate the grain change in the Tri Tip roast (it usually switches halfway through) and carve thin slices perpendicular to the grain in each section.
Step 16
Drizzle any remaining Bourbon glaze over the slices and finish with a pinch of Flaky sea salt for crunch and minerality. Serve immediately.
✨Chef's Tips
- ★Staggering the Picanha's sous vide time by adding it 8 hours before the end prevents the need for an ice bath while still minimizing the gray band during searing.
- ★Keep a dedicated ‘sear towel’: a lint-free cotton towel used solely to blot meat just before it hits the pan. Removing every last drop of moisture maximizes Maillard browning and minimizes dangerous splatter.
- ★For an even deeper smoke note, replace half of the Smoked paprika with chipotle powder, but reduce by 25% if you’re heat-sensitive—the glaze’s sweetness will balance the spice.
- ★Cast-iron retains heat brilliantly but cools when you add cold meat. Sear the leaner Tri Tip roast first; the fat from the Picanha roast that follows will naturally re-season and re-heat the skillet for an even hotter second sear.
- ★Leftovers? Chill sliced meat in a single layer, then vacuum-seal and rewarm at 120°F/49°C for 30 minutes the next day—juices stay locked in, and the Bourbon glaze retains its sheen.
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