2 small Picanhas (500g each) with thick fat cap
1 cup of coarse salt
10 cloves of garlic, coarsely chopped
2 small Picanhas (500g each) with thick fat cap
1 cup of coarse salt
10 cloves of garlic, coarsely chopped
In a large bowl, rub the Picanhas with coarse salt
Using the tip of a knife, make incisions in the fat-free side of the meat and insert pieces of garlic into each opening
Place them on the low grill, close to the fire
Let it toast for five minutes per side, sealing the meat so that it doesn't release too much liquid
Transfer them to a high grill and let it reach the desired point (rare, medium-rare, or well-done)
Cut superficial slices from the meats and arrange on a platter
Take the Picanhas back to the grill to form new crust
Repeat this procedure until all the meat is grilled.
