Step 1

Let the picanha sit out at room temperature for at least 30 minutes and up to 1 hour.

Step 2

While the picanha sits, preheat the grill to high and prepare the grill grates, ensuring the coals are in the center of the grill and the grate is clean.

Step 3

Pat the picanha dry with a paper towel.

Step 4

Carefully score the fat cap of the picanha vertically with a sharp knife in 1/2-inch slices. Then, score horizontally, making sure to only score 1/2 way through the fat cap.

Step 5

Liberally rub the Ariscos seasoning on both sides of the picanha.

Step 6

Place the picanha on the outer rim of the grill, cooking, starting with the lid on and opening occasionally if too hot, about 15 minutes per side. If there is a flare up, spray the flame with a little water.

Step 7

Move the picanha to the middle of the grill, searing on both sides to achieve your preferred doneness, 135 degrees F for medium rare, about 3-5 minutes per side.

Step 8

Transfer the cooked picanha from the grill to a plate, loosely tent with foil, and rest for at least 10 minutes.

Step 9

Serve.