Grilled Picanha (Brazil)

Preparation

1. 1

   Take the meat out of the fridge at least 30-40 minutes before cooking, so it comes to room temperature: meat that's cold in the middle cooks unevenly.

2. 2

   Lightly score the fat cap in a criss-cross pattern about 1 cm apart, without cutting into the meat, so the fat renders well and flavours the meat as it cooks.

3. 3

   Season generously with coarse salt on both sides, pressing lightly so it sticks — no need for pepper or other spices, picanha speaks for itself.

4. 4

   Heat a barbecue or a cast-iron pan over high heat until it's lightly smoking.

5. 5

   Sear the meat fat-side first for 4-5 minutes, until the fat is nicely golden and crisp, then flip and cook another 4-5 minutes on the other side for a medium-rare result (about 50-55°C at the core if you have a thermometer).

6. 6

   Let the meat rest for 5-10 minutes under a sheet of foil before slicing: this step is what keeps the juices in the meat instead of running onto the plate.

7. 7

   Cut into thin slices, perpendicular to the meat's grain, and serve with rice, farofa and a fresh salad.