Remove picanha from the refrigerator at least 30 minutes before grilling to come to room temperature. Score the fat cap in a crosshatch pattern, being careful not to cut into the meat.

Season liberally with coarse sea salt and freshly ground black pepper on all sides, especially the fat cap.

Preheat your grill to high heat (450-500°F or 230-260°C). For griddle users, preheat to a similar high temperature.

Place the picanha fat-side down on the hot grill. Sear for 5-7 minutes until the fat is golden brown and crispy, rendering some of the fat.

Flip the picanha and grill for another 7-10 minutes for medium-rare (internal temperature 125-130°F or 52-54°C), or longer for desired doneness. Use a meat thermometer for accuracy.

Transfer the picanha to a cutting board and let it rest for 10-15 minutes before slicing against the grain into thick steaks or serving whole. This is crucial for juicy results.