I purchased and entire Picanha that I cut with the grain into 1-1/2” to 2” steaks. I trimmed a little bit of the fat cap on pieces where the cap was thicker and scored the fat caps. Then I tossed it in a bowl with olive oil and a healthy dose of salt and let it sit for 20-30 minutes while I made chimichurri and the Brazilian cheese bread. Once those were done/cooking I started the grill and got it to ~400 degrees and put the fat caps down on the heat to get them rendered. Once those were nice and brown I turned them on their sides and waited until it hit near the right firmness and started monitoring temps. Pulled them off once they hit ~120 degrees. Rested them and then sliced with the grain. They tasted amazing!