2 beef steaks, 40 ounces each
salt and pepper
Prepare the grill with a scalding charcoal base but with no flame. Put the steak, previously aired out at room temperature for at least half an hour, on the grill and cook on one side. After 7 to 8 minutes turn the steak without piercing the meat – avoid liquids pouring out. Keep grilling and if necessary, turn the steak once more.
When it? ready add salt and pepper remembering that the meat should be rare, but warm inside. Add a splash of olive oil and serve.