Comments on: Argentinean Asado 102: How do you like your steak?

By: Angela @SanTelmoLoft

Angela @SanTelmoLoft — Mon, 04 Oct 2010 11:48:14 +0000

Thanks, Rick. I’ve changed it.

By: Rick Ross

Rick Ross — Mon, 04 Oct 2010 08:27:00 +0000

At the beginning of your article you say “bein cocida” means medium well; at the end you say it means well done. Just saying.

By: Buenos Aires’ Most Traditional Sunday Fair, Mataderos — San Telmo Loft

Buenos Aires’ Most Traditional Sunday Fair, Mataderos — San Telmo Loft — Fri, 27 Aug 2010 19:56:55 +0000

[...] fair offers some of the best regional food in the city. But don’t expect to be able to ask for your steak to be cooked medium rare. The meat is slow-cooked with lots of hands tending the fire. You might want to try the vacíopan [...]

By: Emilio

Emilio — Mon, 17 Aug 2009 14:11:53 +0000

While I hate to admit it, the best steak I had on my last trip was actually at the new(ish) Park Hyatt. While eating on its tranquil terrace may lack the gritty authenticity of the local Parrilla, the quality of the meat more than made up for lack of cultural immersion. Importantly they appeared to have two important ingredients, a frying pan and garlic. A grill inevitably allows some of the juices to escape the steak, whereas a frying pan at the right temperature combined with a chef that keeps the meat moving should retain all of them. Just ready for a little rest while they redistribute prior to serving. I asked to have the steak rubbed with garlic and under no circumstances for any of the fat to be cut off and ended up with perfection.

By: santelmoloft

santelmoloft — Tue, 11 Aug 2009 04:06:15 +0000

Hey Jenny… hope you get your steaks the way you like them. It’s not always easy, but I have found that more and more places are paying better attention to the doneness than they were five years ago. Let us know if you get better results and how you did it. Cheers, Angela

By: Jenny

Jenny — Mon, 10 Aug 2009 14:03:29 +0000

thanks so much for the post. have been travelling in argentina for two weeks and keep getting disappointed with the steaks i get, because it keeps coming back overcooked. i personally prefer medium rare, erring on the rare side, so will use your tips to make sure i leave this country content with my steak experience, like so many before me. will also try cafe san juan too. thanks for the post!

By: Emilio

Emilio — Wed, 22 Jul 2009 14:16:31 +0000

Look forward to a trip to Mataderos with you. We bought a horse from one of the gauchos there a few years ago and had it playing polo the next day. A very brave animal! I will be based in Puerto Madero by the way, so not far away.

By: santelmoloft

santelmoloft — Fri, 10 Jul 2009 13:46:03 +0000

Emilio… that sounds great! Actually, by Oct I’m hoping we’ll have a grill on our terrace. If you’ll be here for 18 months, we’re going to have to get some nice cuts from the market and cook them just like we like them. Do get in touch when you get here! Plus, now we’ll have someone to explain polo to us.

By: Emilio

Emilio — Fri, 10 Jul 2009 11:59:21 +0000

I look forward to inviting you guys for a steak when we arrive in October (this time we are staying for 18 months minimum). It would be nice to get to know some people outside of the polo crowd.

By: santelmoloft

santelmoloft — Wed, 08 Jul 2009 14:32:39 +0000

Oh, I’ve passed by there a thousand times but never gone in… it may be the cow that turns me off. I’m going to have to check it out. Another steak place I like in the area is Don Ernesto. I tend to get ojo de bife for those same reasons, but it took me a year to realize that was the cut I most liked. Thanks so much for commenting. Great advice!