Garlic Stuffed Picanha

1. Score the fat cap of the picanha in a diamond pattern.
2. On the protein side, take the tip of a sharp paring knife and make 1/2” slits all over the picanha.
3. Insert garlic clove slivers into the slits.
4. Mix Worcestershire, red wine vinegar, jalapeño olive oil, onion powder, kosher sea salt, and black pepper together to create the marinade.
5. Brush the marinade onto the picanha.
6. Refrigerate for a minimum of 1 hour or overnight.
7. Preheat your Traeger grill to 225F.
8. Place the picanha on the grill fat cap down. Smoke until the internal temperature reaches 100F.
9. Remove the picanha from the grill. Preheat a cast iron pan until medium-high.
10. Sear the fat cap first to render some of the beef fat, then flip over and sear the protein (garlic stuffed) side.
11. Remove when the internal temperature reaches 125F.
12. Rest for 10 minutes and then slice against the grain.