Prepare the Picanha:

• If you have a whole picanha, trim the fat cap slightly to remove any excess fat, but leave a generous layer for flavor.
• Using a sharp knife, score the fat in a crosshatch pattern. This helps the fat render and allows the seasoning to penetrate the meat.
• Season the picanha generously with coarse sea salt. Optionally, you can add a little black pepper, but traditionally, picanha is just salted.

Prepare the Grill or BBQ:

• Preheat your grill or BBQ to medium-high heat.
• If using a charcoal grill, set it up for indirect heat, placing the coals on one side of the grill.
• If using a gas grill, heat the burners to medium-high, leaving one side off for indirect grilling.

Skewer and Grill the Picanha (if using skewers):

• Cut the picanha into large chunks or leave it whole, depending on your preference.
• Skewer the pieces of meat with the fat cap facing up, ensuring even cooking.
• Place the skewered meat on the grill over indirect heat and cook for 15-20 minutes, flipping occasionally. You want the outside to be beautifully charred, and the inside should reach a medium-rare or medium doneness (internal temperature of 130-135°F or 55-57°C).
• If grilling a whole picanha, place it fat-side down on the grill over direct heat for 10-15 minutes to get a crispy, golden crust. Then move it to the indirect heat side for another 20-25 minutes, flipping once.

Rest the Meat:

• Once the picanha is cooked to your liking, remove it from the grill and allow it to rest for about 5-10 minutes. This helps redistribute the juices and ensures a tender, flavorful result.

Slice and Serve:

• After resting, slice the picanha against the grain into thin slices. Serve with lime wedges and your choice of traditional Brazilian sides such as rice, beans, farofa, or a simple salad.