Cut picanha into 1.5/2 inch steaks (with the grain – see video).
Season liberally with salt, garlic powder and onion powder.
Seal in vacuum bags 1-2 per bag.
Heat up your water bath to 134 degrees using your immersion circulator.
Submerge your vacuum sealed bags of picanha into the water bath.
Cook “Sous Vide” at 134 degrees for 1.5 hours.
Remove bags from water bath.
Pat steaks dry.
Sear over an extremely hot charcoal grill flipping frequently until a nice brown crust forms. DO NOT take too long to do this or you will ruin your medium rare. It is already cooked, you are just looking for nice color and texture.