If you want something different than pepper and salt on your steak, the picanha with coffee rub is definitely a good choice. Don’t be afraid of the word coffee. The taste is not too overpowering, so you don’t have to worry that the picanha will taste like coffee.
I will cook this picanha on the barbecue. Look at our other recipe on how to cook picanha if you want to cook it in the pan and/or in the oven.
Check out the recipe on how to make your own coffee rub for instructions and ingredients.
Grilled picanha with coffee rubSaveSaved!
- 1 picanha steak
- coffee rub generously rubbed in
- Cut a diamond pattern into the fat, but be careful not to cut into the meat. Then generously coat the picanha steak with the coffee rub.
- Place the picanha steak in an oven dish or on a plate and cover with aluminum foil. Leave it in the refrigerator for at least 2 hours.
- Prepare the barbecue for direct grilling. Brush the grid with some oil.
- Place the steak on the grid and grill both sides for a few minutes until they’re browned all over.
- Prepare the barbecue for indirect grilling. Maintain a working temperature of about 120-130 °C.
- Place the steak back on the grid and slowly cook it to a core temperature of 50-52 °C.
- Then let the picanha steak rest outside of the barbecue for 5 minutes. Do this while it is loosely covered with aluminum foil.