Trim excess fat, leaving a thick fat cap
Score the fat cap lightly in a crosshatch pattern
Cut the picanha into steaks or leave whole
Season generously with coarse salt
Let it rest at room temperature for 20 to 30 minutes
Preheat grill, skillet, or oven to high heat
Sear the fat side first until browned and rendered
Sear the meat side until a crust forms
Cook to desired doneness
Rest the meat for 5 to 10 minutes
Slice against the grain
Serve immediately