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1
Light the hardwood charcoal and allow it to burn down to a uniform grey-white ash with no black patches remaining. The bed must be deep and even. The fire is ready when you cannot hold your open palm 15 cm above the grate for longer than three seconds — a steady, radiant, smokeless heat.
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2
Fold the picanha into a C-shape, fat cap outward, and thread it onto the skewer so the fat faces the fire first. Pack the curve tightly; the fat cap must remain whole and unbroken across the entire outer surface. Press coarse rock salt generously onto all exposed surfaces. It will not penetrate the meat — it forms a crust. No other seasoning is applied.
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3
This is where the dish lives or dies. Position the skewer over the charcoal, fat cap angled toward the heat. The fat must render and baste the lean meat continuously throughout roasting; if the fat cap is trimmed, removed, or allowed to burn rather than melt, the defining character of picanha is lost. Rotate the skewer steadily and consistently. The rendered fat will drip and flare briefly — this is correct and expected. Roast until the exterior is deeply browned and the fat is translucent and soft to a prod, not charred, and the interior registers as yielding rather than firm under pressure at the thickest point.
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4
Before slicing, knock or brush the salt crust from the surface — it has done its work. The crust falls away cleanly and the meat beneath will not taste aggressively of salt. Slice directly from the skewer against the grain in thin, downward cuts. Each slice carries a strip of rendered, golden fat alongside the lean. The lean is deeply coloured at the edge and pink toward the centre.
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5
In the rodízio tradition, meat continues to arrive at the table — carried on the skewer and sliced to order — until the guest signals otherwise. The green side of the card kept visible signals continuation; turning the card to red signals pause. No other instruction is required.