How To Cook A Steak
This may seem like one of those DUH! recipes, like how to boil water or scramble an egg. But while boiling water is simple, scrambling the perfect egg has its own techniques.
For a good bife chorizo (sirloin) or bife de lomo (tenderloin or filet), you need them cut about 2 inches thick, the best quality you can find.
Build a good charcoal fire. In Argentina you will likely find the natural charcoal, not the briquettes, but either one will do. Do NOT use lighter fluid. Either get the little paraffin-impregnated sawdust tablets, or use one of the chimney starters. You don't want any petroleum distillates on your steak.
Be sure the steaks are at room temperature before you put them on the grill. The center will cook more quickly that way. Some people like to brush them with a little olive oil, but do NOT put any salt or pepper on them. Salt will toughen and dry them and pepper will just burn off. No need to mention any other seasonings, which I am sure you were not planning on using.
When the coals are covered with ash, lower your grill down within 3 - 4 inches of the coals, let it get good and hot, and put on the steaks. You should a good sizzle and some smoke off the grill. You want very high heat to seal in the juices.
A good rule of thumb for cooking time is about 7 - 10 minutes per side, depending on how done you want them. Please do not go beyond medium rare, which is hot and pink on the inside. In Argentina, they have many levels of doneness for a steak: crudo, jugoso, medio jugoso, a punto (the maximum a right thinking meat eater will accept), y mediano y bien cocido. There are variations and table-side discussions on these.
You should get plenty of juice out of the steak when you cut into it. If you don't want it juicy, maybe with a little pink tinge, then you have gone to a lot of trouble for nothing. Go get some frozen hamburgers and heat up the frying pan. (sorry)
The way I judge doneness is by pressing the center of the meat with the tongs. When it just begins to firm up, that's enough for me. Leave it a little longer if you like, a minute or two. Practice will teach you. By the way, never use a fork to turn the meat, only tongs. Sticking holes in it lets out the juice.
Serve immediately if not sooner. It should be steaming when you cut into it. This may be hard to achieve in a family setting.
For a good bife chorizo (sirloin) or bife de lomo (tenderloin or filet), you need them cut about 2 inches thick, the best quality you can find.
Build a good charcoal fire. In Argentina you will likely find the natural charcoal, not the briquettes, but either one will do. Do NOT use lighter fluid. Either get the little paraffin-impregnated sawdust tablets, or use one of the chimney starters. You don't want any petroleum distillates on your steak.
Be sure the steaks are at room temperature before you put them on the grill. The center will cook more quickly that way. Some people like to brush them with a little olive oil, but do NOT put any salt or pepper on them. Salt will toughen and dry them and pepper will just burn off. No need to mention any other seasonings, which I am sure you were not planning on using.
When the coals are covered with ash, lower your grill down within 3 - 4 inches of the coals, let it get good and hot, and put on the steaks. You should a good sizzle and some smoke off the grill. You want very high heat to seal in the juices.
A good rule of thumb for cooking time is about 7 - 10 minutes per side, depending on how done you want them. Please do not go beyond medium rare, which is hot and pink on the inside. In Argentina, they have many levels of doneness for a steak: crudo, jugoso, medio jugoso, a punto (the maximum a right thinking meat eater will accept), y mediano y bien cocido. There are variations and table-side discussions on these.
You should get plenty of juice out of the steak when you cut into it. If you don't want it juicy, maybe with a little pink tinge, then you have gone to a lot of trouble for nothing. Go get some frozen hamburgers and heat up the frying pan. (sorry)
The way I judge doneness is by pressing the center of the meat with the tongs. When it just begins to firm up, that's enough for me. Leave it a little longer if you like, a minute or two. Practice will teach you. By the way, never use a fork to turn the meat, only tongs. Sticking holes in it lets out the juice.
Serve immediately if not sooner. It should be steaming when you cut into it. This may be hard to achieve in a family setting.
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