Step 1

Slice the fat cap of the Picanha steak in a checkerboard-like manner, with each square being roughly ½”x 1/2” inch.

Step 2

Place the roast on a rack over a sheet tray and generously season it on all sides with coarse salt. This comes out to be roughly 2 teaspoons to 1 tablespoon.

Step 3

Put it in the refrigerator uncovered for 12 to 48 hours. I did 24 hours.

Step 4

The next day, season it on all sides with cracked black pepper.

Step 5

Reverse-sear the steak by placing the Picanha in a preheated smoker to 200° and cook it until it reaches 115° to 120° internally.

Step 6

Remove the steak and let it rest on a rack for 30 minutes. This will allow the myoglobin to run back through the steak, ensuring it is pink from end to end.

Step 7

Add the olive oil to a 12” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.

Step 8

Place the Picanha fat cap side down, immediately turn the heat down to medium and cook it untouched for exactly 4 minutes.

Step 9

Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak.

Step 10

Flip the steak over, turn the heat down to low-medium, and cook it for 1 minute.

Step 11

Add the garlic, shallots, thyme, and butter to the pan with the steak.

Step 12

Baste the steak for 4 to 6 minutes or until it reaches 125° to 130° internally for medium-rare.

Step 13

Rest it for 30 minutes on a rack. You can pour on the herbs, garlic, and shallots over top or add on a few thick slices of Maître D’ Butter.

Step 14

Slice the steak against the grain and serve.