Bring the picanha steak to room temperature.
Slice the picanha steak with the grain into 2" or 2.5" steaks. Slice with the grain because the picanha steak will be cut against the grain upon serving resulting in the most tender grilled steak.
Season well on all sides with Kosher salt.
Preheat your grill to 400˚-450˚ degrees.
Place the steaks on the grill for a quick sear and flip every minute for a total of 12-15 minutes. Check with a meat thermometer. 120˚ for medium rare.
Rest the steak for 10-15 minutes before serving to allow the juices to redistribute.
