Step 1: Selecting the Picanha

1. Find the right cut: Look for a picanha steak with a thick, even fat cap (about 1/4 to 1/2 inch thick) and bright red meat. Ensure the fat layer is untrimmed—it’s essential for flavor and moisture.

2. Size matters: A whole picanha typically weighs between 2-3 lbs. Avoid cuts larger than this, as they might include parts of the tougher sirloin muscle.

Step 2: Preparing the Steak

1. Trim sparingly: If necessary, trim any excess silver skin or uneven parts of the fat cap, but don’t overdo it. The fat is key to the steak’s flavor.

2. Score the fat: Using a sharp knife, lightly score the fat cap in a crisscross pattern. Be careful not to cut into the meat.

3. Season generously: Rub coarse sea salt evenly over the steak, focusing on the fat cap. You can add black pepper or other spices, but traditional preparation keeps it simple.

Step 3: Cooking Methods

Option 1: Grilling (Traditional Brazilian Method)

1. Preheat your grill: Set up a two-zone grill (high heat on one side, low heat on the other). Aim for a temperature of 450°F.

2. Skewer the meat: Slice the picanha into 2-inch-wide strips, keeping the fat cap intact. Fold each strip into a horseshoe shape and skewer it.

3. Sear the fat: Start by grilling the skewered steaks fat-side down over high heat until the fat renders and turns golden brown (2-3 minutes).

4. Cook to desired doneness: Move the skewers to the cooler side of the grill and cook, turning occasionally, until the internal temperature reaches:

   • Rare: 125°F

   • Medium-rare: 135°F

   • Medium: 145°F

5. Rest and slice: Let the steak rest for 5-10 minutes before slicing thinly against the grain.

Option 2: Pan-Seared (For Indoor Cooking)

1. Preheat your skillet: Heat a cast-iron skillet over medium-high heat until smoking hot.

2. Sear the fat side: Place the picanha fat-side down and sear until the fat is rendered and crispy (4-5 minutes).

3. Sear the other sides: Flip the steak and sear each side for 3-4 minutes until a crust forms.

4. Finish in the oven: Transfer the skillet to a preheated 400°F oven and cook until the internal temperature reaches your desired doneness (see above).

5. Rest and serve: Allow the steak to rest for at least 5 minutes before slicing.