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!
