Take the picanha out of the fridge about 30 minutes before cooking. Pat it dry and score the fat cap with a few shallow cuts, being careful not to cut into the meat.

In a small bowl, mix salt, pepper, smoked paprika, and minced garlic. Rub the steak with olive oil and press the seasoning mixture onto all sides. Tuck a sprig of rosemary or thyme under the fat cap if you’d like for some extra aromatics.

Preheat your oven to 225°F. Place the steak on a wire rack set over a baking sheet, fat side up. Slide it into the oven, allowing the heat to gently raise the meat’s internal temperature. Depending on thickness, this can take 30–60 minutes. Aim for about 115°F for medium-rare.

Remove the steak from the oven once it hits 10-15°F lower than your final target temperature. Heat a heavy skillet over high heat with a drizzle of oil. Sear the picanha for about 1-2 minutes per side to form a crust, turning carefully with tongs.

Let the steak rest for 5 minutes under a loose tent of foil at room temperature. Slice against the grain before serving.