(1) Fire up the grill, if you are using charcoal let it burn long enough as the fat on the Picanha will make it flare up.
(2) Season the picanha generously with salt, DO NOT cut it and DO NOT remove the fat.
(3) Sear the Picanha on the slab and then roast it over open flame with the fat side up, so that the fat melts down into the flesh of the sirloin.
(4) When tha meat is rare, slice it into pieces. The pieces/steaks will go back into the grill...cook them to desired rareness and serve. We recommend Medium or Medium-Rare.
Here is a step by step with a video on how to cook a picanha: https://meatnbone.com/blogs/the-clever-cleaver/how-to-cook-picanha
There are other methods to cook the picanha, you can put it in a Brazilian Picanha sword or even cook it in the oven.