Suppose you already know which cut you have to use (I hope, because I'm not sure about its English name) so here it is some advice:
1) The meat must be about 1 inch thick.
2) Take it out of the refrigerator a couple of hours before cooking it.
3)Barbecue it plain, without any oil, salt or spices, 5-7 mins each side. Never more since, as you surely know, it must remain undercooked inside.
4)When done, season with salt, freshly grinded black pepper, some EVOO if you like. Usually in Italy no additional seasonings are added.
Hope this helps,