Coffee Rubbed Picahna
Throughout the centuries, romance, luxury, and power have always gone hand in hand. From the early Roman Empire forward, beef was viewed as a protein of wealth. Cattle weren’t raised simply for meat, they were valued for milk, labor, and breeding. So, when a man chose to slaughter one, it made a statement. It was an act of excess, confidence, and power—and yes, it “brought all of the girls to the yard.”
Slaughtering a cow signaled status. It meant you had enough to spare, enough to share, and enough influence to host a feast worth remembering. That kind of display was intoxicating, especially to those watching from across the table. Over the centuries, beef has never lost that gravity. Even as markets rise and fall, its value has continued. The allure of beef—its richness, its ceremony, its luxury—has moved through history uninterrupted, carrying the same sense of indulgence and desire it always has.
Alongside beef, coffee has made its mark in history as another romanticized ingredient. Coffee is considered romantic because it has always been tied to awareness, intimacy, and time rather than indulgence. From its earliest use, coffee sharpened the senses instead of dulling them, inviting conversation, contemplation, and presence. Coffeehouses became spaces where people lingered, sharing ideas, exchanging glances, debating politics, writing poetry, or simply sitting in silence together.
Unlike alcohol, coffee didn’t demand excess; it encouraged closeness. Over centuries, it absorbed the identity of artists, thinkers, and lovers, becoming a quiet companion to creativity and connection. Coffee marks moments rather than occasions, mornings, pauses, late night talks, and humans have always romanticized the things that allow them to slow down while staying awake.
I have created a coffee rubbed picahna and a bourbon coffee demi glaze recipe that intertwines these two romanticized ingredients that would be absolutely perfect for an at home date night. Pairing this beautiful main dish with simple sides like roasted broccolini and beef tallow fried red potato wedges are sure to please your significant other.
Coffee Rub Picahna
Ingredients
5-6 lb Picahna (fat cap trimmed if needed)
3 tbs finely ground dark coffee grounds
2 ½ tbs salt
1 ½ tbs coarse black pepper
2 ½ tbs smoked paprika
2-3 tsp garlic powder
2 tsp onion powder
2 tsp Worcestershire
Directions
1) Pat dry and lightly score the fat cap in a crosshatch.
2) Rub with olive oil, then coat evenly with the coffee rub.
3) Let rest at room temperature for 30-60 minutes.
4) Preheat oven to 275°F.
5) Place fat-side up on a roasting rack in a pan.
6) Roast slowly until internal temperature reaches 125°F for rare, 130-135°F for medium-rare, or 140-145°F for medium.
7) Tent with foil 15 minutes.
8) Slice against the grain. Serve.
Coffee Bourbon Demi Glaze
Ingredients
2 cups beef stock
½ cup strong brewed coffee
¼ cup bourbon
1 small shallot
(minced)
1 tbsp butter
1 tsp brown sugar
(optional)
Salt and pepper, to taste
Directions
1) In a saucepan, add bourbon and simmer 2-3 minutes to cook off the alcohol.
2) Add butter and shallots; cook until soft and fragrant.
3) Stir in coffee and beef stock. Bring to a light simmer.
4) Reduce sauce until it coats the back of a spoon, about 20-30 minutes.
5) Season with salt, pepper, and brown sugar if desired. Serve warm over beef.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d!
Instagram: @Southrngritskitchen
