Posted on 02/12/2016 11:43:05 AM PST by nickcarraway
Drop it like it's hot.
That's the secret of cooking a perfectly juicy steak, says Dante Liporaco, owner of Tarquino in Buenos Aires - one of Latin America's top restaurants.
He recommends a nice thick cut, warmed to room temperature, then slapped on a sizzling hot pan.
It's then seasoned with chimichurri - the Argentinian sauce made with parsley, garlic, oregano, oil and vinegar - and kosher salt.
Off the heat, it rests for three or four minutes to allow its juices to settle.
Que aproveche!
Yummmmmmmmmmmm
Sounds good.
I have seen “perfect steak” recipes that call for the beef to be chilled for an hour in a freezer, just prior to hitting the grill.
I confess I’ve never had the nerve to try this, tho.
Bump for later
Another recipe for the perfect steak:
“Instruct the waiter to stride briskly through the kitchen and wave your steak at the stove, then serve.”
;^)
I like my steak burnt.
I have, it did not work on a charcoal grill; strangely it did work in a frying pan with oil.
My secret to a perfect steak? : CHARCOAL FIRE
I like my steak barely dead-I keep it in the fridge until I take it outside and put it on the grill...
Cooking a steak in a pan is a mortal sin...
You ruin a good steak the instant you think it needs flavorings of any kind.
Always room temp before the grill.Also while waiting for room temp and the day before selection is slathered with olive o and minced garlic and pepper.
I have found that salt dries out a superior cut of meat.
So I do all the spices which are usually pepper less the salt and save that(salt) for moments before it comes off the WEBER
Back in the 90’s I ate at a restaurant in Argentina called El Mirasol. To this day, the only steak I had which even comes close is from Peter Luger.
Yes-preferably mesquite charcoal...
Charcoal fired grill...Weber kettle preferred.
When coals are ready....Some salt, black pepper, and a touch of bay leaf. 1.5” steaks should be cooked placed on a a hot grill, and covered. Let the cook for 5 minutes per side for medium.
Perfection.
I used to cook them on the grill, just enough for medium rare. This winter, I didn’t feel like digging the grill out of the snow, so the wife tried cooking them in a cast iron skillet with butter. Yum!
He forgot the Catsup. /s
Not really.I have a 50 yo super seasoned square cast iron skillet (never has seen soap) that I put the grill over red hots and leme tell ya
I loves me some proper chimichurri.
Tried making some at home based on an intarweb recipe but it was so-so. Wonder if the kosher salt makes a difference.
Exactly. :^)
Yeah, agree about the pan. We have a nice seasoned cast iron grill for the stovetop for bad weather worst-case scenarios, but charcoal grilled is best. Nice and hot so the fat on the outside gets crispy.
Also, I’d try that spice combo mentioned in the link, but I’d only be cautiously optimistic. We usually bring the steak up to room temp, my wife gives it a rub of salt, pepper, and a little garlic, and then we just do a couple minutes on each side for a nice rare grilling.
Best. Porterhouses. Ever.
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