• Prepare grill for direct/indirect cooking.
• Trim picanha steak by removing silver skin from non-fat cap side. Trim off any excess fat pockets from fat layer if it is not firm, but leave at least ¼ inch of fat on.
• With fat side of steak down, cut into 1 inch to 1 ¼ inch steaks buy cutting perpendicular to the grains on the steak. Should yield four to five steaks.
• Mix dry rub ingredients together in a small bowl and apply to the steaks.
• Place steaks on direct side of heat for 6 - 8 minutes and then flip. Continue cooking for another 4 - 6 minutes. Move to indirect side to finish until desired temperature. We like to pull when internal temperature of the steaks is rare or reads between 120 - 125 degrees F.
• Let rest for 15 minutes. This is a good time to make the mushroom cream sauce.

Mushroom Sherry Cream Sauce

• Prepare all ingredients prior to grilling the steaks. Remove stems from mushrooms. Using damp towel or paper towel, gently brush and remove any excess dirt from mushrooms. Slice mushrooms thin.
• Over medium high heat in a large skillet, add butter and as it melts add the mushrooms. Stir mushrooms occasionally to brown. Remove mushrooms when browned and set aside, leaving some of the juices/liquid. About 8 - 10 minutes.
• In same skillet over medium heat add the garlic. Sauté garlic for two minutes using residual liquid from mushrooms. Add sherry and stir, cooking for 1 - 2 minutes.
• Add cream, stock, cheese, salt, pepper, and thyme and bring to a simmer. Add mushrooms and reduce heat slightly. Make slurry with the extra stock and flour in a small jar if the sauce isn't to your desired thickness. Shake and pour into the simmering liquid. Let simmer for additional 6 - 8 minutes, it will thicken while simmering. Remove from heat.
• Serve over steaks.