The secret to cooking the perfect steak

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Drop it like it’s hot. That’s the secret of cooking a perfectly juicy steak, says Dante Liporaco, owner of Tarquino in Buenos Aires — one of Latin America’s top restaurants.

He recommends a nice thick cut, warmed to room temperature, then slapped on a sizzling hot pan.

It’s then seasoned with chimichurri — the Argentinian sauce made with parsley, garlic, oregano, oil and vinegar — and kosher salt.

Off the heat, it rests for three or four minutes to allow its juices to settle.

Que aproveche!