Picanha cut steak

Prepare the Kamado BONO grill for direct cooking, light the charcoal with a tanner, place the cast iron grill and wait until the temperature rises to 220 degrees.
Close the upper and lower air dampers to keep the temperature even.
Sprinkle the beef steak with salt and keep in the refrigerator for 12 hours. Remove and keep at room temperature for 45 minutes before baking.
When the barbecue is completely hot, place the meat on the grill and cook for 2 minutes.
from both sides. After baking, remove from the grill and let rest for 5 minutes.
Cut into thin slices.
Delicious.

INGREDIENTS

1 pc. Beef loins
Maldon salt
Pepper