Take the Picanha out of the fridge and let it come to room temperature for 30–45 minutes; this ensures even cooking.
Trim any excessive silver skin on the underside, leaving the fat cap intact. Lightly score the fat in a crosshatch pattern about 1/4-inch deep to help it render.
Generously season both sides of the picanha with Coarse Sea Salt, pressing the salt into the surface so it adheres; salt enhances the crust and the meat’s flavor.
Preheat a grill to high or heat a heavy cast-iron skillet over high heat until smoking-hot. If using a skillet, you can sear directly without added oil thanks to the fat cap.
Start by searing the fat cap down for 4–6 minutes, or until the fat is deeply browned and crisp. This renders flavor and creates a protective crust.
Flip the steak and sear the meat side for 3–5 minutes, then rotate and sear any remaining sides so you develop an even crust. For medium-rare aim for an internal temperature of 125–130°F (52–54°C); for medium 135°F (57°C). Use an instant-read thermometer for accuracy.
Once the desired temperature is reached, transfer the picanha to a cutting board and tent loosely with foil. Let it rest for 8–10 minutes so the juices redistribute.
Slice the picanha against the grain into thin, slightly angled slices to maximize tenderness, and serve immediately so each piece remains juicy and flavorful.
