Ingredients
800g picanah  
Oil 
2 tsps salt 

Method
Remove the picanha from the fridge and leave to one side for 1 hour to cure and come up to room temp. 

If you are cooking inside, put a pan on a high heat and when smoking hot add 2 tsp oil followed swiftly by the picanha, moving it for the first few seconds so that it does not stick. Reduce the heat to medium and leave alone until a rich golden crust has formed, roughly 5-7 minutes. Season the steak and turn over and repeat.  Add 10g of butter to the pan and baste for a few minutes. 

Remove from the heat and allow to rest in a warm oven. 

Alternatively to braai, heat your coals until they are white and extremely hot.  Place the picanha on the grid on direct heat and cook for 5-10 minutes. Season the steak and turn over and cook the other side for a further 5 minutes.  Remove to a warm pan, put the butter on the top of the steak and cover with either a lid or with foil to rest for 5 minutes. 

However you have cooked the steak, cut against the grain for the most tender meat.  Sprinkle with a little salt once cut and serve.