Picanha Roast

1. Remove the picanha from the refrigerator about 30 minutes to an hour before you intend to cook it.
2. Preheat your oven to 395°F/200°C
3. Begin your prep by removing the picanha from its packaging. Pat it dry with a paper towel to remove any blood or moisture, which will cause steam, or create debris, in the pan.
4. After that, place the picanha fat side down onto a cold skillet off the heat.
5. Season only the "meat" side of the picanha with freshly ground black pepper, and coarse salt. Press the salt gently onto the meat to ensure it sticks.
6. Place the skillet on the stovetop over medium heat and begin to render the picanha fat, until the fat begins to melt, about 8-10 minutes.
7. When enough of the fat has melted, add in the bay leaf, the garlic cloves, the thyme and the rosemary to the fat. Begin to baste the meat with the flavored fat with a spoon. Do this while the fat cap crips up a bit, about 5 minutes.
8. Next, flip the picanha using tongs to sear the other sides of the roast in that rendered fat, approximately 3 minutes per side.
9. When all sides are seared, removed the picanha from the skillet and place it fat side up on a baking dish, or another ovenproof skillet. Discard the rendered fat.
10. Season the fat cap with freshly ground black pepper and salt, and place it in the preheated oven.
11. Bake for approximately 10 minutes or until a thermometer reads 119°-120°F (for medium rare, as you see in the photos**). Cook longer if you like it more cooked - see chart and in-post information for temperatures.
12. Once the meat is within 5 degrees of your desired temperature, remove it from the oven. Place the picanha on a cutting board and let it rest undisturbed for another 10 minutes or so.
13. After the picanha has rested, slice it and serve.

Bom Apetite!!!