Grilled Picanha

Dry the meat by patting it with absorbent paper.

Prepare the grill by lighting the burners and letting it heat until very hot.

Cut the picanha perpendicularly into four slices of uniform thickness.

Place the meat on the hot griddle with a pinch of rosemary.

Cook the meat to the desired degree of doneness, turning it only once.

Measure the internal temperature of the meat to achieve the desired doneness (rare: 55°C, medium: 60°C, well done: over 60°C).

Let the meat rest for 10 minutes to redistribute the juices.

Add coarse salt and serve.