Remove the picanha steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels to remove excess moisture.

Drizzle olive oil over both sides of the steaks, then season with coarse sea salt, freshly ground black pepper, and smoked paprika.

Preheat your grill to high heat (around 450°F) or place a cast-iron skillet over high heat for about 5 minutes.

Carefully place the seasoned picanha on the grill or in the skillet. Sear each side for about 3-4 minutes.

Once cooked, transfer the steaks onto a cutting board and let them rest for 5-7 minutes.

While the steak is resting, melt unsalted butter in a saucepan over low heat. Stir in minced garlic, lemon juice, chopped parsley, and red pepper flakes.

Slice the rested picanha against the grain, drizzle the garlic butter sauce over the top, and serve.