• Really good meat, which has been given the time to mature, is more concentrated in flavour and becomes more tender through the activation of its own enzymes, needs nothing but salt as a seasoning – and the really strong heat of glowing charcoal. To do this, take the steak out of the refrigerator and give it time to come to room temperature. A good hour before grilling rub the meat with plenty of salt. Dry-aged meat in particular requires considerably more salt than one would assume. Thorough rubbing creates a film of meat juices and salt on the meat, which will later ensure a particularly tasty and crispy surface.
• Heat the barbecue with plenty of charcoal until it glows white and the grate is also well heated. Now place the steak on top, grill for about 2 minutes, then turn and grill on the other side for another 2 minutes. Use grill tongs for this. From then on, turn the steak every minute to allow for even cooking. Medium-rare is the desired cooking level for matured meat. A steak of 800 grams brought to room temperature takes about seven to eight minutes to cook. After this time it should have turned a beautiful dark brown colour on both sides.
• Remove the steak from the heat, cover with a piece of greaseproof paper and leave it to rest for at least ten minutes. Only then cut diagonally with a sharp knife into not too thin slices. Season with sea salt if necessary, or ground black pepper to taste.
• Goes well with fresh, spicy watercress or rocket and a slightly chilled, powerful red wine. And, of course, when meat of the very best quality is not available, a dash of extra virgin olive oil helps boost the flavour.

Tip:

Good steak is not available in every supermarket. Go to a trusted butcher.