Picaña. Sear fat side down for 2-3 minutes. Don’t fear the flames (cooked on charcoal). Then turn and sear 2 mins fat side up. Move for offset heat and close grill. Timing depends on size so use thermometer. Move every 15 minutes so not getting uneven heat if close to coals. I wait till 160F/70C to remove and let stand 5 mins before cutting. Going slow and putting offset heat with fat side up allows fat to render and soak in.