The Secret to Grilling
A couple years back, we visited Argentina. And we ate a lot of steak. And the quality of the steak blew my mind. After I returned to the US, whenever I would have steak I would compare it to my memories of steaks in Argentina. And the flat out failed to compare. What was previously good was now a chewy flavorless lump of flesh (with too much butter). I have more/better steak in more recent outings, but I can’t tell if it is the memories of Argentine steak fading or better steak.
If you like steaks, you must visit Argentina (after the farmer’s strike). No matter where you go, you will have awesome steak. This is because steak is pretty much a cornerstone of Argentine culture. Anywhere you go, whether it is (was) a hidden gem like La Cabrera in Palermo Viejo in Buenos Aires (review, review), or some random buffet, you’ll get awesome steak (at least my American standards). That’s because the guy grilling your steak has probably had decades of experience grilling steaks and a lifetime of experience eating steak. Not to mention, the cattle farmer responsible probably has generations of experience raising cattle and another lifetime of experience eating steak as well.
I certainly don’t have that kind of experience, but I’ve been working on it. Unfortunately my audience pretty much consists of me, my girlfriend, and our dog (and the dog thinks veggies and random stuff off the sidewalk taste great) so the audience is a little biased. Every time my girlfriend’s parents vist, they come with gifts usually in the form of food. One trip they brought a ton of beef (mostly ribeye). It sat in our freezer a little bit and took up a lot of space. Eventually this became annoying, and I took it upon myself to start eating more beef. I figured this would be a good opportunity to pursue those memories of Argentine steak. I did a little research online and in recipe books to find out what went into an Argentine steak. Turns out, not much. Some (sea) salt and maybe some garlic powder, which I guess leaves the skill and beef quality as the only real variables affecting the end result. After much trial and error, I much happier with the results now. I can’t say if they compare (I think my memories may also be clouded by the Argentine wine, nostalgia, and the plain good time I had) but they’re pretty good.
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Send sweet gifts including chocolate dipped strawberries, chocolate truffles, cookie baskets, sugar free candy and chocolate and more from SecretSpoon.com
