Espiritu de Argentina: Barbecuing isnï¿½t as easy as it looks

Barbecuing is a favorite summer pastime for many people. Thatï¿½s no surprise, as the method of cooking meat over a fire is almost as old as the discovery of fire itself. Whether it has been cooked directly over the fire or on hot stones, even early on, people liked the taste of crispy cooked meat. But there are differences in opinion about where our type of barbecue comes from.

Some assume that the barbecue originates in South America. Argentinean gauchos spit-roasted their meat over the fire and seasoned it with Chimichurri salsa.

On the other hand, other sources claim that a Haitian Native American tribe used the word ï¿½barbecueï¿½ for cooking meat on a spit over an open fire. Creoles brought the word with them to the American mainland, where ï¿½barbecueï¿½ came to mean grilled meat.

It doesnï¿½t matter which source you use ï¿½ barbecues have now become a favorite summer pastime for everyone. But barbecuing isnï¿½t as easy as it looks! With the help of our advice, you too can prepare a perfect steak in the Argentinean style.

Tips from the barbecue expert:

The quality of the meat is the most important thing at a barbecue. If the quality isnï¿½t right, thereï¿½s nothing that even the best Asador can do about it. Beef steaks from the haunch or tender beef filet are among the best things that can be cooked on the barbecue. Anyone who likes it in the original Argentinean Gaucho style should not just grab pre-seasoned thin escalopes, but buy thick juicy pieces at the meat counter.

Only use beechwood or charcoal. If you use charcoal, it should be dry. You should also consider the size of the pieces of coal. The bigger the coal pieces, the longer the heat lasts and the more evenly it is distributed.

The fire is prepared for approximately half an hour. It is ideal if some of the embers are put to the side and added from time to time. One of the basic rules at an asado is: the fire must maintain an even intensity. Experienced asadors make sure that they cook the meat gently, which means at a low temperature and slowly. It is important to leave enough distance between the heat and the grill. The grill must not be too close to the fire. The distance should be approximately 4 inches for i inch deep steaks. To estimate the heat accurately, hold the palm of your hand about 4 inches above the grill. If you have to remove your hand after only a few seconds, the heat is at its optimal level. Place the meat on the grill immediately. It must already be warmed to room temperature. Chilled meat does not develop a flavor.Many asadors do not add salt to the meat at all. Others sprinkle it generously with coarse-grained salt before and during barbecue. Try it!

Thick, juicy steaks require time to reach medium. If juice leaks from the top of the meat, turn it over. A good asador only turns each piece once.When turning the meat donï¿½t pierce it, but use barbecue tongs. This allows the delicious juices to be retained. The skill in preparing the meat consists of putting it on the grill at exactly the right time, allowing it to stay there for only a short time and then eating it immediately. Assessing this moment accurately is, of course, not merely a question of experience but depends also upon the preference of each diner. To the Argentineans, grilled beef has a unique, exquisite taste and itï¿½s a crime to drown it in sauce. Instead, the typical Argentinean Chimichurri or Asado Salsa, white bread and a powerful Malbec are all you need.

When the weather is bad and cooking inside sounds more appealing, a juicy pan cooked steak is always a good alternative.

Professional tips from our chefs for steaks in a pan:

The steak must be at room temperature before cooking. If the top of the steak is moist, pat it dry with a paper towel.
A solid, heavy pan is most suitable for this. This is important because a light pan would cool down too much when the meat was added and thus the meats pores do not close quickly enough and juice can leak.
Heat the pan to a high heat, add some heat resistant fat and fry the meat briefly but intensely on both sides (1 minute per side), so that the pores close and a tender crust develops.
Afterwards, season with salt and pepper.
Be careful when turning the meat, so that the meat is not damaged. Never pierce it with a fork.
To finish cooking the steak, the heat is significantly reduced and the steak turned several times ï¿½ until it has been cooked to the desired level. Due to the heat reaction, the crust will not be significantly hardened by the further cooking, whilst the inside is cooked slowly.
Another alternative for cooking a steak is placing a large piece of butter in the pan. The steak is constantly basted in this melted butter and occasionally turned until it has been cooked to the desired level.
One more way of cooking steaks is a combination of sautï¿½ing in the pan o then cooking in the oven. This method is primarily used for large steaks, such as T-Bone, Chateaubriand or Entrecote double.