1. In a small bowl stir together salt and pepper. Set aside.
2. Using a sharp knife, score the fat cap side of the roast with cross-hatch marks, about ½-inch wide and ¼-inch deep.
3. Sprinkle half of the salt and pepper mixture evenly over the fat cap side of the roast. Rub salt mixture into the cross-hatched areas. Let stand one hour at room temperature.
4. Cut the roast lengthwise into 1 and ½-inch thick steaks. Fold the steaks in half so they look like the letter “C,” with the fat cap side facing out. Slide two or three folded steaks onto a metal skewer, leaving about ½-inch between each steak.
5. Season steaks all over with remaining salt and pepper mixture.
6. Prepare gas grill and preheat to 500°F. 
7. Insert a digital thermometer into the thickest part of one of the steaks. Place steak skewers on grill. 
8. Sear both sides of steaks. Turn two of the burners off and move steaks to the side of the grill where the burners were turned off for indirect cooking.
9. Close the grill lid, cook steaks over indirect heat until steaks reach an internal temperature of 135°F to 140°F, or until desired temperature is reached (see chart below).
10. Remove steaks from grill. Let stand 10 minutes before slicing and serving.

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