Begin by slicing your picanha into steaks going from edge to edge instead of top to tail. Once sliced, carefully form them into a “C” shape and skewer them onto the skewers/sword. Once they are on the skewers, secure them with wire if needed. Lather in oil and generously season with the Coarse Sea Salt. Add more salt than you might think as the fat will render and you will lose some salt in the process of cooking.

Preheat your fire/charcoal for indirect cooking around 350F so that the picanha can “lean” against the heat.

Add your skewers so that they can lean against the fire and cook slowly. Cook for about 30-45 minutes until they are 120F internal for medium rare. Rotate them 2-3 times to prevent flare up and so they cook evenly. Make sure to cook off some of the fat layer if you desire too! Once the steaks are done, pull them off and let them rest for 15 minutes.