Picanha
Kosher salt

Firepit grill
Metal skewers

Meat Prep.
Leave the fat cap fully intact.
Slice the whole picanha with the grain into thick steaks 1.5 to 2 inches wide.
Skewer into C shapes.
Bend each steak into a crescent C shape with the fat side on the outside.
Thread them securely onto large metal skewers.
Season generously.
Coat all sides heavily with coarse sea salt or kosher salt.
Press the salt into the fat cap and meat.
Let it sit at room temperature for 30-40 minutes.
Grill at high heat.
Preheat the grill to high.
Sear the skewers 2-3 minutes per side under direct heat to get a deep char.
Turn the skewers 90 degrees to hold the fat caps directly over the coals for a minute to crisp them up.
Finish and rest.
Move the skewers to an indirect, or lower heat zone of the grill.
Cook until the internal temperature reaches 125-130 degrees for medium rare.
Remove from the heat and let rest for 5-10 minutes before carving.