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.