[Shaun @ Tru6]

Stephanie, I haven't made one but after researching, I would definitely cut into steaks and grille over a wood fire. I've been doing ribeyes over wood burning over briquettes on my baby Weber since last year and they can't be beat. A picanha steak skewered over a wood fire with the fat cap down to start and the rotated a bit and then on the grilled for some marks, then wtih chimichurri on the plate might be one version of a perfect steak.

I recently found a Brazilian butcher close to me so will get one and see what it's all about. Thanks for posting. Who knew?

Any pics?

I did super slow roast a prime top sirloin roast last year and it was amazing for sandwiches all week (all that wonderful fat running through the roast, it was wagyu-like), but I think a picamha is a different cut.