Picanha Grelhada

Step by stepInstructions

1. Take the picanha out of the fridge 30 minutes before grilling and pat it completely dry with paper towels.
2. Lightly score the fat cap in a crosshatch pattern, cutting just to the meat, then rub the whole piece with olive oil.
3. Sprinkle the coarse salt generously over both sides and press it in gently.
4. Preheat the grill to medium-high, about 400°F, and place the picanha fat-side down first.
5. Grill the fat cap for 4 to 5 minutes until deeply browned and rendered, then flip and grill the meat side for 4 to 5 minutes per side for medium-rare (internal temperature of 130°F).
6. Rest the picanha under loose foil for 8 to 10 minutes, then slice thin against the grain, keeping the fat cap attached to each slice.
7. Serve immediately with a final pinch of salt.