Ingredients: 2-3 pound Picanha roast (aka top sirloin or culotte with fat cap), a good rub, salt, half stick of butter.
Directions: Score the fat cap with a cross hatch (diamond pattern) and then rub and salt the entire roast generously. Pan sear in a skillet with a half stick of butter. Transfer to a grated rack and cook at 350°F for about 15 minutes per pound or until 125° for medium rare. Allow 20 minutes to rest. Scrape leftover butter and spices into a ramekin for a tasty dipping sauce.
Notes: I made my rub from salt, garlic powder, onion powder and paprika with a little cayenne, chili powder and cumin. Mix your spices in a bowl and taste them before applying to the roast.