I would be tempted to do two different things. Either sauté it in some of their rendered fat in a cast iron pan on the stove, or grilling it over a smokey wood fire. Obviously, I would cut it into steaks first.
If you sauté them in a pan, I would definitely baste them while they’re cooking with the pan juices, and throw some thyme and garlic in halfway through.
Some ideas:
https://steakschool.com/learn/what-cut-of-beef-is-picanha/