The secrets of a good beefsteak are: - Meat of a beast raised to the pasture (the meat will be tastier and less watery) - A good frollatura that will make her/it softer - Coal of firewood of wood (it develops the necessary calories for a rapid cooking: fire or charcoal, don't have her/it "power" enough - not to salt the meat to raw, but only at the end, when you/he/she will have made a protective (the salt on the raw meat would dry her/it during the cooking) crust - not to put oil on the raw (it would strain on the fire filling with smoke her/it) meat.

- tall 1 beefsteak of steer at least three fingers, well frollata - oil extravergine of olive - rosemary - pepper - laurel or juniper.

The beefsteak, sets on a very warm grate, you/he/she must be cooked on ardent fire, but without flame. To pay a lot of attention to the cooking, because the fat that strains must blaze but not to fill with smoke: the meat would inevitably take stench of smoke. During the cooking to scatter on the fire laurel or juniper to aromatize the meat according to the tastes and the rosemary on the beefsteak. The beefsteak doesn't absolutely owe to have punctured with the fork, it would lose the inside liquid losing taste and becoming hard. To salt only to the last minute, to abandon on a warm dish, to sprinkle with a thread of oil and to serve.