1 Barham Family Farms sirloin cap (available by special order only)
Rock salt (available at Taste of Brazil in the City Market) or kosher salt
Thread meat on large skewers into the shape of a "C". Rub the steaks with a generous amount of coarse sea salt.
Grill skewer over indirect heat on a charcoal grill with the cover down until a meat thermometer registers 125-130 degrees for rare to medium rare. Be careful not to overcook!
Rest the meat for 5 minutes and knock excess salt from the steak, slice outer portions from the roast and serve.