On the grill – The whole piece of Picanha is placed on a wooden board with the fat layer facing up; the fat layer is scored in a diamond pattern so that the spices penetrate well into the fat layer, and it is seasoned with salt and pepper. Then, the piece is cut into thick slices along the grain, rolled so that the fat remains on the outside. The rolls are threaded onto skewers, salted on all sides, and grilled on a well-heated grill with indirect heat and covered with the lid. Allow it to cook for 20-25 minutes, turning to the other side every 5-7 minutes. Remove from the grill when the internal temperature of the meat reaches 55°C (medium-rare). Let it rest for 5 minutes, remove from the skewers, and slice thinly.
In the oven – The whole piece, marinated in advance for 1-2 hours with oil, salt, and spices, is brought to room temperature, fried in a pan with the fat side down for 20 minutes, then turned to the meat side and left for an additional 2 minutes to form a crust. Preheat the oven to 120°C. Transfer the piece to a grill-type bottomed pot and bake in the oven for 1 hour. Remove and let it rest.