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Whiskey and coffee marinated picanha steaks

Whiskey and coffee marinated picanha steaks

I am going to use my favourite drinks to marinate a picanha. I hear you saying that you just have to drink the whiskey and the coffee and grill the picanha, but trust me, it’s a good idea.
The flavours complement the picanha without losing the characteristics of the meat.

Prep Time 4 hrs 15 mins
Cook Time 25 mins
Resting time 10 mins
Course Main Course
Cuisine American, American Barbecue
Servings 4 people
Calories 192 kcal


  • 1 piece picanha
  • 1 tbsp sea salt


  • 100 ml whiskey
  • 200 ml coffee cold brewed
  • 2 pieces bay leafs
  • 1 tbsp peppercorns
  • 1 tbsp Worcestershire sauce
  • 2 tbsp salt


  • Cut the picanha into 2,5 finger-thick steaks and put them in a ziplock bag.
  • Pour the whiskey and the coffee in the bag with the rest of the ingredients for the marinade.
  • Push out as much out of the bag as possible before closing the bag. Let the meat marinate in the fridge for at least four hours.
  • Fire up your grill with two zones. One with direct and one with indirect heat.
  • Take the steaks out of the bag and pat them dry with some paper towels.
  • Carve the fat cap of the steaks and rub the sea salt in the fat.
  • Grill the steaks until you see nice grill marks, and then place them on the indirect side.
  • Let them sit to a core temperature of 54ºC/129°F. Let the steak rest for a few minutes before slicing them.



Calories: 192kcalCarbohydrates: 3gProtein: 12gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 34mgSodium: 5395mgPotassium: 248mgFiber: 1gSugar: 1gVitamin A: 57IUVitamin C: 1mgCalcium: 28mgIron: 2mg
Keyword Grilled, Picanha, Steak, whiskey
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