Mastering the Grill: Expert Tips for the Perfect Steak from Gaucho’s Culinary Director

POLICY WIRE — London, United Kingdom — Anthony Ekizian, the culinary director behind the renowned Argentinian steakhouse brand Gaucho, holds a surprising secret: he was not always a fan of meat. Born in France and a long-time London resident, Ekizian admits that in his younger years, he preferred his beef cooked well done if he had to eat it at all.

His path to professional cooking began unexpectedly at 16 while working at the exclusive Club 55 in Saint Tropez. It was during his apprenticeship that he observed a head chef preparing a rare steak over a wood fire, an experience that transformed his perspective and sparked a lifelong passion for high-quality beef.

Since that turning point, Ekizian has built an impressive career across Michelin-starred kitchens in locations like Cannes. He now leads the culinary direction for Gaucho and has recently authored a new book, Gaucho: The Spirit Of Argentina: A Cookbook, which explores the history of traditional Argentinian cattle herders alongside professional steak preparation techniques.

According to Ekizian, the secret to a superior steak begins with sourcing. He advises home cooks to avoid supermarket beef, suggesting instead that they support local butchers and farms to ensure the highest quality product from the start.

While he acknowledges the quality of British beef, he maintains that Argentinian cows are exceptional due to their lifestyle. These animals roam freely across vast pampas, grazing on diverse grasses and herbs, which he believes results in a superior final product.

When selecting a cut, Ekizian encourages home cooks to choose what they personally enjoy, whether it is a T-bone, sirloin, rump, skirt, or fillet. He suggests consulting with a butcher to determine which cut best suits individual taste preferences.

To prepare the meat, Ekizian recommends an air-drying method. Placing the steak on a wire rack in the fridge for a few hours or overnight helps remove excess moisture, which ultimately leads to a better crust during the searing process.

Seasoning remains a matter of personal preference, though salt is considered essential. Ekizian prefers to season his meat directly on the grill, emphasizing the importance of using a very hot pan or a wood fire to achieve a distinct smokiness and char that induction cooking cannot replicate.

Proper resting time is non-negotiable for a perfect result. Ekizian suggests that if a steak is cooked for four minutes—two minutes per side—it should be left to rest for at least a minute to a minute and a half.

For those uncertain about the level of doneness, Ekizian recommends using a meat probe rather than relying on touch. While he personally avoids heavy sauces, he suggests a simple chimichurri made with olive oil and oregano as an ideal accompaniment.

Ultimately, Ekizian believes that while grilling can feel intimidating, it becomes straightforward with practice. Gaucho: The Spirit Of Argentina: A Cookbook is currently available in hardback from Bloomsbury Publishing for £35.

Reporting by Policy-Wire (PW)