Trim excess fat, leaving a thick fat cap
Cut the picanha into steaks or leave whole
Season generously with coarse salt
Preheat grill, skillet, or oven to high heat
Sear the fat cap first until browned and crisp
Sear the other sides until well browned
Reduce heat or move to indirect heat
Cook to desired doneness
Rest the meat for 5 to 10 minutes
Slice against the grain
Serve immediately