Coffee Rubbed Picanha

Name: Coffee Rubbed Picanha - Sous Vide
Prep time: 5 min
Cook time: 120 min
Ingredients: 4 picanha steaks (2-inches thick, approximately 1 1/2 pounds each); 1/4 cup ancho chili powder; 1/4 cup finely ground espresso; 2 tablespoons Spanish paprika; 2 tablespoons dark brown sugar; 1 tbsp dry mustard; 1 tbsp kosher salt; 1 tbsp ground black pepper; 1 tbsp ground coriander; 1 tbsp dried oregano; 2 teaspoons ground ginger; 2 teaspoons chili de arbol powder; Canola or olive oil; Salt and coarsely ground black pepper

Coffee Rubbed Picanha – Sous Vide

Camfam Cookery

Hugely popular in Brazil, picanha (pronounced “pee-kahn-yah”) is one of the most flavourful cuts of beef you will find. The beauty of a picanha is that it is an impressive, but relatively cheaper cut that can feed plenty and impress your guests at the same time.

This is a spin-off from Bobby Flay's Coffee Rubbed Rib-Eye.

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Prep Time 5

Cook Time 2

Course Main Course

Cuisine American

Servings

Calories 570 kcal

Equipment

Sous Vide Machine and Setup
Cast Iron Pan
Vacuum Sealer

Ingredients

4 picanha steaks 2-inches thick, approximately 1 1/2 pounds each
¼ cup ancho chili powder
¼ cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tbsp dry mustard
1 tbsp kosher salt
1 tbsp ground black pepper
1 tbsp ground coriander
1 tbsp dried oregano
2 teaspoons ground ginger
2 teaspoons chili de arbol powder
Canola or olive oil
Salt and coarsely ground black pepper

Instructions

Setup sous vide cooker and set for 130˚F.
Combine all spices in a bowl.
Season each side with salt and pepper.
Put each steak into it's own sous vide bag and vacuum seal.
Put the sealed steaks into the sous vide and cook for 1.5 hours at 130˚F.
Remove from sous vide bags onto a wire rack and pat dry with a paper towel.
Let cool for about 15 minutes.
Brush each side of the steak with oil and then…
Rub 2 tablespoons of the coffee rub onto 1 side of each steak.
Preheat a cast iron pan over high heat.
Sear the steaks, rub side down for 1 to 2 minutes.
Flip the steaks over, and sear each side for 1 to 2 minutes and then…
Remove and let rest 5 minutes before slicing.
Slice each steak at about ⅓ inch across the grain (we call this the "Lobster Tail Look")
Serve immediatley

Nutrition

Serving: 1steakCalories: 570kcalCarbohydrates: 19gProtein: 49gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 138mgSodium: 2126mgPotassium: 1079mgFiber: 9gSugar: 8gVitamin A: 6469IUVitamin C: 1mgCalcium: 123mgIron: 9mg

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