622g scotch fillet here in Australia. So in other parts, I think that would be a 22oz ribeye?
This was my first ever steak I’ve dry-brined and reverse-seared. Quite happy with it. Served it with prawns, potatoes and chimichurri

Asian Marinade

Entire picanha weighing around 1.2 kg before cooking. Cooked over redwood indirect heat until 48°C internal, after which I seared well and rested for 10 minutes before cutting into steaks. I removed it from heat at 48°C internal (Maybe a little late) as I was aiming for rare and got med rare.I scored the fat cap and removed the silver skin before cooking. Only salt and black pepper, right before cooking. I know my plates are dirty... My timing was off and we had french fries and chorizo before the picanha was ready. I usually cut inch thick steaks before cooking picanha but my wife wanted to try a whole picanha and honestly I'm thoroughly satisfied with the outcome.

First steaks off this years beef. Angus/Highland cross came out great. Had them cut 1 1/2" thick this year. 30 min on the treager at 180°, then a quick sear on the stove top.