Take a Maremmana cow, which is a breed of mixed Chianina and local bufalo origin. Have her grow and graze in the open field tended by butteri until she is adult but still young, roaming freely between pastures and pine woods. Summon up the courage to kill and butcher one and cut out the steaks. In alternative, reach the "Azienda agricola regionale dell'Alberese" shop in Alberese and buy one steak per person (they are not very large) and bring them home. Place a large pan or a "bistecchiera" on a hot fire. If you have a barbecue, that's even better. Place the steak on the hot pan, with no added oil or other added stuff. Cook for a few minutes on one side, making sure not to add salt neither to poke with the fork. Turn on the other side, still not poking it with the fork (use two spoons or thongs). Place the cooked steak (to the desired degree, but if it's on the rare side it's better) between two dishes for a few minutes, so that the meat's juices redistribute. Add salt and eat. Best with Tuscan unsalted bread and an organic just picked and ripened on the plant tomato salad. The meat is not tender, but it's bound to be delicious.