
Coffee Rubbed Picanha – Sous Vide
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 tsp ground ginger
- 2 tsp 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