Okay so there is much to be said for a simple barbecue.
meat must be stale and marbled
Even if you ask your butcher to do rassire it certainly will not.
The butcher did not expose their meat before they were in a fridge behind them hung from S. ..
When you ask a steak he left the track and seem to meat, ie it removes the tower which had blackened.
Today the meat is fresh (too much) and fiber did not break this time which explains the hardness of the pieces.
For perssillage is a matter of fat in meat, looking into it must have cut small pieces yellowish white in the middle of the nut (the Central Coast)
Finally, when you cut it and that cooking is "blue" the meat must be bright red and not purple, it's a very rare piece of Today unfortunately.
For cooking nothing better than a fire of vine Cep, cook three minutes per side for a side of a kilogram (cooking blue) and above all let it rest as much time taken for cooking.
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