Authentic Brazilian Picanha Steak

Ingredients

• 2.5 lbswhole picanha (top sirloin cap with fat cap)
• 2 tbspcoarse kosher salt
• 1 clovegarlic, optional for rubbing

Instructions

1. 1
   Pat the picanha dry and score the fat cap in a crosshatch pattern without cutting into the meat.
2. 2
   Generously coat all surfaces, especially the fat cap, with kosher salt; let rest 30 minutes at room temperature.
3. 3
   Heat charcoal or gas grill to 400–450°F for direct/high heat grilling.
4. 4
   Sear fat side down first for 3 minutes to render and crisp, then keep flipping every 2 minutes until internal temp reaches 120°F for true medium-rare (about 12 minutes total).
5. 5
   Rest the picanha on a board for 10 minutes, tenting lightly with foil.
6. 6
   Slice against the grain and serve with chimichurri or farofa if desired.