1. Prepare the Picanha:

• Trim and Score the Fat Cap:

  • If needed, trim the fat cap to about 1/4 to 1/2 inch thick.
  • Score the fat cap with a sharp knife, creating a crisscross pattern. Be careful not to cut into the meat.

• Season Generously:

  • Rub the entire steak with kosher salt and black pepper. Add minced garlic if desired.

2. Preheat the Grill:

• For Charcoal Grill:

  • Light the charcoal and prepare for direct and indirect heat zones.

• For Gas Grill:

  • Preheat the grill to medium high heat (about 450°F/232°C).

3. Cook the Picanha:

• Sear the Fat Cap:

  • Place the steak fat side down on the grill over direct heat. Sear for 3-5 minutes until the fat is golden and crispy.

• Grill the Steak:

  • Move the steak to indirect heat, fat side up. Close the lid and cook for 10-15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.

4. Rest and Slice:

• Rest the Meat:

  • Transfer the steak to a cutting board and let it rest for 5-10 minutes to retain juices.

• Slice the Picanha:

  • Slice the steak against the grain into thin strips, ensuring tenderness.

5. Serve:

• Presentation:

  • Arrange slices on a platter and garnish with fresh herbs if desired.

• Serving Suggestions:

  • Serve with chimichurri sauce, roasted potatoes, or a fresh green salad.