Skirt steak, also known as entraa in Argentinian cuisine, is a long, flat piece of meat that is taken from the cow's abdomen.
Skirt Steak or Entraña
It just takes four minutes on each side to cook to a beautiful medium-rare temperature at home on a grill or in a cast iron skillet because of its thin nature.
Skirt Steak or Entraña
One of the most popular and tasty steak cuts, the ribeye, was also a top pick among the chefs we polled.
Ribeye
The ribeye is definitely my preferred cut to prepare at home. The sweetness of the spinalis dorsi, the muscle over the rib eye's eye, is what makes me adore this cut.
Ribeye
Strip steaks are frequently one-muscle steaks and are widely available at grocery stores, making them simpler to prepare regularly. You can prepare this cut in a variety of ways at home, and none of them will turn out poorly.
New York Strip
To get that extra flavor from the open flame, always attempt to cook the steaks outside on a grill if the weather permits.
New York Strip
One of the most well-liked steak cuts in Argentina is the vacio, sometimes known as "flap steak" in the United States. It is a mainstay on the Novecento steakhouse menu alongside entraa.
Vacio or Flap Steak
Given that they are both very fine, originate from the bottom sirloin, and have similar prices, flank steak and flap steak are sometimes mistaken. However, flap steak has a more delicate texture because to its higher fat content.
Vacio or Flap Steak
It's important to take a close look at the cut of steak you intend to buy when shopping for filets or any other type of steak. The majority of supermarket steaks are of a lower grade than those you would find in a restaurant.
Filet Mignon
People purchase steaks that are bright red with a distinct white fat cap; this indicates that they lack the flavor-enhancing fat marbling. The steak should have fat flowing through it in white streaks.