Begin by generously seasoning your picanha with coarse sea salt and placing in the fridge to dry brine overnight. If you do not have that much time, season and place in the fridge for up to 40 minutes.

Next, in a bowl mix together all the ingredients for the Cowboy Butter and set aside until ready to use.

Preheat your pizza oven to 850F for direct cooking. You can easily do this in a broiler or salamander grill as well.

Pull your steaks out and bring to room temperature (about 15 minutes). Add them to a roasting pan and place in the pizza oven to cook for 2-3 minutes making sure to rotate the picanha halfway through. Then, flip the steak over and cook for another 2 minutes until they are sizzling and have developed a nice crust.

Next, pull the picanha out and slice them into steaks with the grain. Season the raw sides of the steaks with salt and place back on the roasting pan. Put in the pizza oven to cook for 2 minutes per side making sure to flip & rotate half way through. Once they has a nice crust, pull out of the oven

Finally, slice up your steaks into finger size cuts. Place them on a cast iron skillet, high heat ceramic serving dish or a fajita skillet. Push the sliced steak close together so that no part of the inside of the steak is showing (no red). Drizzle the Steakhouse Butter mixture over the top of the steak making sure to get it all over. Place your steaks back into the pizza oven at high heat and cook to your desired temperature. This is not a perfect science, but I have noticed the following times below after putting the steak seem to yield good results (see below).

Once done, pull out and let rest for 5 minutes. Garnish with chopped parsley and enjoy!