Trim the picanha lightly, leaving the fat cap intact
Cut the picanha into thick steaks or leave it whole
Season generously with coarse salt
Let it rest at room temperature for 20 to 30 minutes
Preheat the grill to medium-high heat
Place the picanha on the grill fat side down first
Sear the fat cap until browned and rendered
Flip and grill the other side until browned
Move to indirect heat if needed to finish cooking
Cook to desired doneness, about 125 to 130°F for medium-rare
Rest the meat for 5 to 10 minutes
Slice against the grain
Serve immediately