Picanha Roast

HEB had great deal on prime, aged, pichana roast!
Made it according to this recipe, with the exception that I dry brined it for 2 days prior with salt, pepper, and garlic powder.
It turned out perfect! The roast was flavorful, and tender.

PICANHA ROAST

1. Preheat oven to 275 F. Lightly grease a baking sheet that is large enough to fit the top sirloin cap.
2. Rub the entire picanha generously with sal grosso (or kosher salt), black pepper and dried oregano. Place onto the baking sheet and bake for about 25 minutes or until the internal temperature measured with a meat thermometer inserted in the center of the roast registers 110-115 F.
3. Take out the picanha and tent it with foil to keep warm. Switch the oven settings to broil at 500 F. Once the broiler is ready place the picanha back in the oven, at least 10 inches away from the top heating elements**.
4. Broil for 7 to 12 minutes. The fat cap will bubble enthusiastically. Do not take out the picnaha roast until the fat has turned deep golden brown and the meat looks a deep mahogany brown on the sides.
5. Once you take out the top sirloin cap roast allow it to rest for about 10 minutes, tented, then carve.