For a traditional Steak Mikhaila it's crucial to use a beef cut of an elderly, grass-fed cow. Ideally "Rubia Gallega" (Galician Blonde) or if not at hand any other free-range, herb-eating breed from around Northern Spain: Freiresa, Cachena, Mirandesa, you name it. The flavour is so intense that no pepper is needed to season the steak. Salt does the job.
Beef cut: Sirloin Steak / Striploin Steak, high heat for 2.5 minutes each side.