for you picanha grillers, notice how they trimmed the fat cap. it looks like they take the cap down to 50% of its original cap. from a few of my picanha cooks, this is a good method. the cap that comes in the cryo is quite thick and heavy. and all you need is some of the fat to help baste the meat as it cooks.
i also like the idea of skewering the steak. seems like a nice way to build sear and get the meat to render and self baste as you're cooking.
going to put these tips on my list for some warmer weather cooks. i have a few lamb racks that need trimming and cooking. maybe do those for company, soon.