Hi all,

Trying picanha sous-vide for the first time this weekend while camping. I have this 800gr picanha and the setup is pretty simple: sous-vide machine and a small charcoal BBQ with briquettes.

My plan is to cook it at 54.5°C for about 2–3 hours, then take it out, pat it dry, and sear it hard over very hot coals just to get a nice crust and some smoke flavor. After that, rest it briefly and slice against the grain.

Does this sound like a solid approach for a first attempt, or would you tweak anything (time, temp, searing method, etc.)?

Appreciate any tips!