How to Grill a Steak Like You Are in Argentina
- Remove steaks from the refrigerator at least 45 minutes prior to cooking and an hour if thicker. About 10 minutes prior to cooking, light your BBQ/Grill to ensure the BBQ is at medium to hot temperature. If using a charcoal-based Weber BBQ, then prepare at least 60 minutes before cooking following the Weber instructions.
- About 2 minutes prior to cooking, brush your steaks liberally with olive oil. Sprinkle sea salt and ground black pepper onto a plate, then press the meat into the seasoning just moments before putting on the grill.
- Immediately place the steaks on the open grill side of your BBQ rather than the flat hotplate. This way you will achieve those great grill marks. For a 1 inch (2.5 cm) steak cooked on a BBQ, cook for 2 1/2 minutes each side for rare, 3 1/2 minutes each side for medium rare and 4 1/2 minutes each side for medium. Only turn once and only use tongs to turn the steaks.
- To test for doneness, use your finger or back of your tongs and press down on the steak. For rare it should feel soft, medium rare should be slightly bouncy and well done will be much firmer.
- Allow the steaks to stand at least 5 minutes before serving, covered with foil. Argentinians will serve any vegetable that may be cooked on the BBQ, such as foil-wrapped potatoes, red and/or green bell peppers (capsicums) and onions.
Don't forget the chimichurri sauce, found throughout Argentina and Chile and very popular with steak.
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