• Tenderize your meat using a tenderizing hammer
• Season your meat; we recommend only using salt, pepper and a little bit of olive oil to preserve and bring out the juicy flavour of the beef

Note: do not drench in oil to avoid flare-ups while cooking which will cause the beef to burn and carbonize

• Lay your beef on the grill and keep it until it caramelizes, and grilling lines start to appear
• Flip using a spatula and do the same on the other side

Note: do not use a fork as puncturing the beef will result in loss of juices

• Remove when your meat is almost done to your liking