Ingredients
Picanha
1.5 kg
1 drizzle of oil
4 tablespoons sweet paprika
1 tablespoon garlic powder
1 tablespoon Vergnano coffee powder
1 tablespoon brown sugar
Salt
Pepper
Procedure
Score the piece of meat on the fat side creating a diamond pattern. Allow to rest at room temperature for 20 minutes. Meanwhile, prepare the rub by combining all the ingredients, except for the salt, in a bowl. Drizzle the oil and sprinkle the rub on the meat, massaging for at least 4-5 minutes and making sure that the entire piece is covered with the spices. Preheat the oven to 170 degrees. In a lightly greased pan, place the meat fat side down and cook for about 15 minutes. Then turn the meat (fat side up) and continue cooking for another 15 minutes or so. Turn the meat again (fat side down) and sprinkle with plenty of coarse salt, continuing to cook for a further 15 minutes. Turn one last time and increase the temperature to 200/225 degrees, until the internal temperature of the meat reaches about 59/60 degrees and the fat becomes crispy. Remove from the oven and leave to rest for at least ten minutes before slicing. Serve with the cooking juice.
Recipe of @allegrapomilio