My First Picanha

Overnight salt dry brine in fridge. Added pepper and garlic powder then into the bag at 137 for 4 hours. Ice bath 10 minutes. Pat dry. 2 hours in the fridge for additional drying. Into a cold cast iron set to medium fat side down for about 15 minutes (add weights on top if you can). Hit the fat on the sides for 30-45 seconds per. Non fat side for 30 seconds. Rest for 5 minutes. Slice with the grain for serving. Slice against the grain on the plate.

… should have sent a poet.