How to Make Picanha Steak on the Barbecue (Brazilian Style)

Cut the piece of picanha into three sections of varying sizes.

Skewer each piece to form a 'medallion' or 'little bow,' folding the meat over the skewer. Ensure the skewer runs sideways through the fat cap, not vertically, so the meat rests flat on the grate.

Drizzle all skewered picanha with olive oil and season generously with coarse grilling salt, making sure all sides, especially the fat cap, are covered.

Place the picanha on the grill over very high heat, starting with the meat side (not the fat cap) and sear for approximately 8 minutes to seal and caramelize.

Flip the skewer, exposing the fat side to the coals, and grill for about 3 minutes to brown the fat.

Remove the skewer from the grate and lightly tap it to remove excess salt from both sides.

Slice the meat thinly directly off the skewer, monitoring your desired doneness (browned on the outside and rare in the center for ideal doneness).

The remaining pieces on the skewer should be lightly seasoned with a little more salt and returned to the grill for about 2 minutes per side to reach a more well-done or caramelized state, if desired.

Slice and enjoy the remaining meat.