This weekend I made a beef roast. Whole picanha cooked as a roast and sliced thick - like prime rib basically. Salt, pepper, rosemary crust. Was excellent although the fat cap was a bit large, even for myself (who likes fat). Not sure if cooking it this way is a thing – I only know it as steaks in Brazilian cuisine – but I liked it a lot.

The next day I made steak and eggs with grits with the leftovers. I trimmed off 2/3rds of the fat cap and fried up the steaks in some of the rendered beef fat. I diced the fat trimmings and rendered them and added them on top of the grits. Eggs sunny side up.

The best part is the roast was $10/lb which is (sadly) reasonably priced for a steak-cut of beef in the US these days.