Tuesday, May 12, 2009
How to make a great steak
The Atlantic tells us how to make a great steak ...
Argentina has a reputation for being a "steak only" type of place, a country where the cuisine doesn't really extend beyond a grilled slab of meat, with a little salt (if any) added to the mix.
Yes, on nearly every block, you'll find a steakhouse (parrilla) that uses a wood-fired grill, but next to those steaks on the grill, you'll find short ribs (a prized cut here, but the last one I would ever think of throwing on the grilll), chorizo sausage, blood sausage, kidneys, intestines, and sweetbreads.
As with the steaks, these are all prepared by grilling with just a little salt. There's no brining, marinating, or sautéing, just the grill. There's no black pepper, no option of a mushroom sauce or burgundy reduction. Things are kept simple: Meat. Fire. A Little Salt.
Read the rest here.