Start by trimming any excess fat from the picanha, leaving a good layer for flavor.

Rub the meat with coarse sea salt, black pepper, and minced garlic.

Preheat your grill or grill pan to a high temperature.

Sear the seasoned meat on the grill, fat side down first, for about 15 minutes.

After 15 minutes, flip the meat and continue cooking.

Use a meat thermometer to check for doneness, aiming for 130°F for medium-rare.

Once cooked, remove the picanha from the grill and let it rest for 10 minutes.

Slice the meat against the grain into thick pieces.