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Score the picanha using a sharp knife.
Place the picanha on a roasting pan on a rack.
In a small bowl, combine the salt, garlic powder, and fresh ground black pepper.
Rub the seasoning on the outside of the roast, and refrigerate overnight.
Bring to room temperature for 1 hour.
Preheat the oven to 200° F.
Cook the meat for 1 hour or until an instant-read thermometer reaches 100°F.
Preheat a skillet or Blackstone Griddle to medium-high heat.
Add avocado oil to the cooking surface.
Cook the meat for about four minutes per side until it is seared and an instant-read thermometer reads 135 ° F for medium rare.
Allow to rest for 10 minutes, and then slice.