Got myself a picanha steak yesterday

I sadly don't have a picture, but here's a link explaining what it is:

https://steakschool.com/learn/what-cut-of-beef-is-picanha/

I found this butcher just outside my city and they had prime grade picanha steaks, plus a whole bunch of other shit I usually can't find anywhere, like a big chunk of high quality pork belly, a bunch of weird sausage, really nice beef stock, and many many other things that get my gears turning. Here's a picture of a ribeye they also sold me so you can see how awesome this shit is.

Anyway, I've eaten at enough of those churrascaria places to where I am aware of what a picanha steak is (sort of) but I've never bought one before and I sure as heck didn't know how to cook it. I have an air fryer/toaster oven/rotisserie appliance so I figured I should make like the brazilians and skewer this son of a b-word and put it on spin mode. I wasn't sure this was going to work out for me because they had cut this thing pretty small, much like the pictures at the top of the link above, which makes it hard to cook that way. It turned out this wasn't very important in any case, because the steak was actually too heavy for the shitty motor in my rotisserie, and it failed to spin it. I think it's a matter of poor geometry, because I've cooked a whole chicken in there before, but once the steak went horizontal, my poor air fryer was absolutely choking trying to turn this steak, it was like watching a guy who tried to bench too much and now he's gasping and looking around for someone to lift the bar off him.

Anyway, I gave up on the rotisserie and just got a cast iron pan hot enough to smoke. This kind of steak has a big fat cap, so I cooked that in the pan for a couple minutes until there was quite a bit of rendered fat in there, then I seared the steak for a minute on each side. Then I turned the heat down and just cooked the thing for two minutes at a time, flipping it over and over, I think 4 times in total. Before I took it out of the pan, I splashed the melted fat all over both sides of it as much as possible.

The point of all of this is that if you go somewhere and they are selling this cut of beef, you need to buy ALL OF IT. This was one of the best steaks I've ever eaten.