Pincanha

Heat a large oven‑safe pan over medium heat. Place the picanha fat‑side down and sear for 5–7 minutes until the fat begins to render and turn golden then transfer to a roasting tin and place in the oven at 180°C, Fan 160°C, Gas 4.
Roast for 45–60 minutes, depending on desired doneness. Aim for an internal temperature of 54–56°C for medium‑rare or 60°C for medium.
Rest for 10-20 minutes.