Take picanha out of packaging and pat dry with a paper towel.
Find the grain direction of the meat and slice into 1.5-2" steaks, against the grain.
Season all sides of the steaks with my rub or your favorite rub. You'll likely have rub leftover, use for another cook.If using a store bought rub, be mindful of using sugar as grilling above 325F will cause it to burn. Allow the rub to dry brine on the meat in your refrigerator for 2 hours.
After 2 hours, take the meat out of the refrigerator at room temperature to temper.
Get your grill setup for direct heat BBQ. I used a charcoal grill with an elevated cooking grate. I used roughly 3/4 full of a charcoal chimney. Once at temperature, put picanha steaks on the grill. Sear on 1 side for 1 minute and 30 seconds and then flip to the other side for 1 minute and 30 seconds. The fat cap should be slightly softened. With a grill glove or oven mitt, pick up the skewer and point the fat cap at the fire. Allow to grill like this for 20-30 seconds. Be Careful! You'll likely see flame start to kiss the meat. After 20-30 seconds, go back to searing hte steak on 1 side for 90 seconds, then flip to the other side for 90 seconds.
My goal is medium rare or ~130F, so I took my steak off @ 120F. When probing, measure from the center of the "C" shape. Rest the skewered steak for 10 minutes and then thinly shave the meat off the skewer and enjoy!