The steak is chosen from the ribs of beef loin with undercut, sirloin and bone in the middle to form a T shape.

It has to be hung and left to mature for a few days in a cool place, but it has to be at room temperature when it is cooked. Heat the grill well over burning embers, but without a flame, and place the meat on it. It has to be turned only once, and cooked for 3-5 minutes on each side. Salt has to be added to each side that has just been cooked. It has to be roasted well on the outside and rigorously left rare in the middle. Before serving it, season with freshly ground pepper and a drizzle of extra-virgin olive oil Toscano and serve it with a few slices of lemon. Enjoy it accompanied with white beans with Tuscan oil or a nice green salad with a dressing of extra-virgin olive oil Toscano.