Picanha Black Angus Uruguay is a wonderful steak/roasting joint that you can prepare in various ways. Below you will find a handy guide. Scroll through and choose your preferred cooking method!

Cooking Picanha Black Angus Uruguay low and slow (sear & cook through)

Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven to 120C for even cooking and the pan or grill to maximum heat
Sear or grill the meat all over in a large pan with butter or on the grill until nicely browned all over and any fat cap is deliciously crispy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the internal temperature of these cuts of meat at all times. Use the temperatures from the schedule.
Rest: leave the meat to rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice

Final internal temperatures

Rare 52C Medium rare 54C
Medium 57C
Pink/Well-done 62C

Allow for a total cooking time of 1.5 hours

Reverse-sear Picanha Black Angus Uruguay (cook & finish on the grill)

Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven or BBQ to 140C.
Cook the meat to 2 degrees below the internal temperatures listed below. The final 2 degrees will be reached while finishing on the grill.
Grill or sear the meat all over until browned and crispy, until the desired internal temperature has been reached.
Measure the internal temperature of these cuts of meat at all times. Use the temperatures from the schedule.
Rest: leave the meat to rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice

Final internal temperatures

Rare 52C (beef, veal)
Medium rare 54C (beef, veal)
Medium 57C (beef, lamb, veal)
Pink/well-done 62C (lamb)

Allow for a total cooking time of 2 hours.

Preparing Picanha Black Angus Uruguay sous vide

Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum-seal them again if desired. Normally, however, the packaging can go straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown; you can also use a blowtorch. Finishing on the grill or with a blowtorch will not raise the temperature any further.
Rest, leave the steak to rest for 10 minutes before carving/serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice

Sous vide stick settings for Picanha Black Angus Uruguay

Rare: 52C in 3 hours
Medium/Rare: 54C in 3 hours
Medium: 56C in 3 hours