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To begin, look for a whole Picanha with a nice thick fat cap covering the top.
Cut the Picanha with the grain beginning from the second vein.
Cut your best steaks from the centre of the Picanha, about 1.5 inches long.
Dry brine the steaks in kosher salt overnight in the fridge.
Preheat your grill to 225°-250°F.
Place the Picanha on the opposite side of the coals and slow cook until it reaches an internal temperature of 115°F.
Light a full chimney of briquettes and sear the steaks directly over the hot coals for 1 minute on each side.
Remove the steaks from the heat and let them rest for 5-10 minutes before cutting into them and serving.