Picanha

Method

Score the fat cap of the picanha in a crosshatch pattern, cutting about 5mm deep. Season the meat generously with coarse sea salt and freshly ground black pepper on all sides, rubbing it in well, and allow it to rest at room temperature for 30 minutes. Heat a large cast iron skillet or barbecue grill to high heat until smoking. Sear the picanha fat-side down for 3-4 minutes until deeply caramelised, then sear the other sides for 2-3 minutes each. Reduce heat to medium and continue cooking for 20-25 minutes, turning every 5 minutes, until the internal temperature reaches 52-55°C for medium-rare, basting occasionally with crushed garlic. Rest the meat for 10 minutes before slicing against the grain and serving with lime wedges.