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Argentine Barbecue Masterclass
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A comprehensive guide to mastering Argentine barbecue techniques, including cooking points, meat selection, and sauces.
00:30:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- steak - watch the video to see (various cuts including ribeye and flank)
- salt - watch the video to see (to taste)
- pepper - watch the video to see (to taste)
- chimichurri sauce - watch the video to see (for serving)
- beer - watch the video to see (for cooking and serving)
Instructions
- Prepare the Grill: Ensure the grill is hot and ready for cooking.
- Season the Meat: Salt and pepper the steak cuts generously.
- Cook the Steaks: Place the steaks on the grill and monitor the cooking points using a thermometer.
- Check Cooking Points: Aim for desired doneness: 45°C for blue, 50°C for very juicy, 55°C for juicy, 60°C for pink, 65°C for cooked, and 70°C for well done.
- Rest the Meat: Allow the steaks to rest after cooking for optimal juiciness.
- Serve with Chimichurri: Slice the steaks and serve with chimichurri sauce and a cold beer.
