A cut from the “butt”, nice and thick. Grill it once it has come back to room temp, not straight from the fridge, over red hot coals, on a low grill. Cook 5/8 minutes per side, plus 15 minutes upright on the grill. No salt beforehand, but at the table sprinkle with Essence of Chianti and some good extra-virgin olive oil. Weight: between 1 and 3 kg. each.