Heat the grill very well, and then grease the hot grill with a small cut of fat from the steak.
Season the meat, place the steak on the grill, after a few minutes you can lift it and place it on the same side but in another direction so that the drawing of the grill on the surface is in the form of diamonds and the meat does not burn external.
When you see a few drops of blood on the upper surface, it is time to turn it over.
Finish grilling the other side of the steak as you did with the first.
The grilled steak should be golden on the outside and pink or red on the inside, depending on your taste. To make sure it’s at the point you like, use a thermometer.
Accompany with chimichurri, tomatoes, aubergines and humita.