Prepare the Picanha:
When preparing picanha, it's crucial not to remove the fat cap, as it provides flavor and moisture during cooking.
Cut the picanha into thick steaks by slicing it against the grain. Each steak should be about 1 to 1.5 inches thick.

Season the Meat:
Generously season the steaks with coarse salt. If desired, add a touch of black pepper, but traditionally, only salt is used to highlight the natural flavors of the meat.

Grill the Picanha:
Heat the grill to a high temperature. Once hot, place the picanha steaks on the grill with the fat cap facing up. This method allows the fat to render slowly, dripping onto the meat and keeping it moist.
Grill the steaks for about 3 to 4 minutes on each side for medium-rare, depending on the thickness of the cuts and the heat of the grill. Adjust the cooking time if you prefer your steak more or less done.
To enhance the flavor and add a bit of char, you can also sear the fat cap directly over the flame for a couple of minutes.

Rest the Meat:
After grilling, let the steaks rest for about 5 to 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring that each bite is succulent.

Slice and Serve:
Slice the picanha against the grain to ensure tenderness. Serve immediately while hot, typically accompanied by simple sides like white rice, farofa (toasted cassava flour), and a fresh salad.