I went to a place called Estâncía Churrascaría in Austin and I concur. The Brazilians know how to do steak. The chefs walk around with cuts of meat on skewers. They have a card with Sim and Não on it you can flip over when you want a break or want more meat.
There are non-meat items like salad, bread, mashed potatoes, veggies but you don't want to fill up on that when there's so much meat to be had.
I always thought it was because they had really good steak and did nothing more to it but scare it a little on the grill for a bit on each side. I keep buying (whenever I can find and afford it) Brazilian meat but nope, I canni do it captain. It seems so straighforward but they must be using voodoo.
Use charcoal. Not gas or electricity.
No open flames. Just burning red charcoal. Flames char the meat.
Season it with coarse salt. That's it (except for a couple things like garlic picanha or maminha on butter)