Easy to do. Even those who don’t know anything about cooking can do it. But look, it’s important to choose a picanha weighing up to 1.1kg because the larger ones generally come with a piece of the hard thigh attached.
This one was 1.1kg and to prepare a picanha of this weight you need 1/2kg of coarse salt and about 3 tablespoons of butter (I used it with salt). That’s all mate!
Once ready, you let it rest for about 10 minutes before slicing to allow the meat “juices” to migrate to the center (how beautiful is that, right?).
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