Pronounce Picanha with sort of a "y" on the end like Picanya. I had a friend from Brazil.
I grill it quite often. So flavorful.
Yours looks amazing. I do it on the Weber Kettle and have even done it on my Old Smokey grill (I take camping).
I usually grill the cut whole then slice when finished. I sear the meat side down for a couple of minutes then flip it to the fat side over the hot coals. It flames up and looks like it is just getting torched. I put the lid on and leave it for 5 minutes then move it to indirect heat until it reaches 125°. Sometimes I throw in a small handful of hickory chips.
Everybody thinks I'm cremating the steak until it is rested, sliced and plated.
This is a good image of how I do mine.
I usually grill the cut whole then slice when finished. The advantage of cutting into slices before cooking is that you can brine them thoroughly with Kosher salt. It really brings out the juices and adds to the flavor. Fortunately using Kosher salt for brining keeps the saltiness level just right when you eat it the following day. As far as temperature, I would normally do it at about 130 degrees for myself but several of my guests have a weird hangup over seeing too much red in meat so instead of cooking it medium rare as I would do for myself, I allowed it to heat to result in medium well done. My slices still had pink in them and were juicy.
LOL
I do the same and get the same reactions.
Likewise (”you’re crazy”) reactions when I talk about my favorite grilling steak, chuck.