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Trim excess fat and silverskin from the Picanha, but keep the fat cap.
Cut the Picanha into individual steaks with a thickness of 2.5 - 3cm, slicing with the grain.
Generously season the steaks with rock salt on all sides and let them dry brine in the fridge overnight, uncovered.
Prepare the Kamado Joe - Joe Junior to cook at 225-250°F with the deflector in place.
Allow the Picanha to come to room temperature for 30-45 minutes before cooking.
Place the steaks on the grill and insert a probe to monitor the internal temperature.
Flip the steaks when the internal temperature reaches 80°F and continue cooking until it reaches 115°F.
Remove the steaks and pat them dry with kitchen towel.
Remove the deflector from the grill and increase the heat by opening the top and bottom vents.
Brush the cooked steaks with olive oil and sear them directly over the hot coals for 1 minute on each side.
Check the internal temperature and remove the steaks when it reaches 125°F for a medium-rare doneness.
Rest the steaks on a chopping board sprinkled with 'Texas Steak' seasoning for 10 minutes.
Slice the rested steaks against the grain and serve.