The most simple and tasty steak you can grill

How to do:

• Let the meat rest in room temperature so it´s not cold before you start grilling.
• Make sure your grill is at a temperature of approximately 130 degrees celcius.
• Trim the meat but keep the cap on the cap side.
• Cut a cross pattern into the fat cap.
• Put your thermometer in the center of the piece and grill it indirect with the fat cap down to an internal temp of 45 degrees celcius.
• Remove the meat and prepare the grill for direct grilling to sear the meat and bring the grill temperature up to 200-250 degrees celcius.
• Sear the meat on both sides, starting with the cap side. beware of the flames when the fat starts dripping so the meat doesn´t burn. After a few minutes the internal temp should reach around 52 degrees Celsius. Then remove the Picanha and let it rest for 15 minutes and you should have a wonderful piece of meat to serve.
• Season with a lot of freshly ground black peppar and salt and then cut the meat in 0,5-1 cm thick slices. Mind the structure of the meat so you cut it in the right directoin.