About steak in Argentina
in the meat does the flavor trick, and making a great piece of barbecued meat is no beginner’s luck, no matter how much chimichurri or salsa you pile afterward.
My tips for cooking the best steak:
5. Make sure the skillet or steak iron griddle is preheated.
- 4 rump steaks 1 to 1.5-inches thick, room tº
- 2 or 3 garlic cloves
- 2 Tbs fresh rosemary leaves
- 3 Tbs butter
- 1 Tbs olive oil
- Salt and pepper A splash of white or red wine
Mince garlic and rosemary.
Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle.
Rub the paste over both sides of each steak.
Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much.
Add steaks, season them with pepper and cook 1 or 2 minutes on each side.
Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously.
Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.
Meanwhile, cook the wine until reduced and a kind of sauce if formed.
Slice the steaks and serve them with the sauce.