Perfect Argentine steak

We don't make steak often in the Dude household.  Quite frankly, steak makes me a bit nervous.  It's expensive, and it's easy to ruin. Two minutes too long, and your medium-rare steak is medium.  In that sense, brisket is a lot easier.  The difference between underdone and overdone brisket is measured in hours, not minutes.  There's plenty of time to make decisions.

But I'd like to make steak more often.  And I found some very interesting lessons written in Seven Fires: Grilling the Argentine Way.  And apparently, the Argentine way requires serving it with a chimichurri sauce.  So first, make the chimichurri sauce (the book recommends making it at least a day in advance - I made it 4 hours in advance).

Then, warm some:

boneless rib-eye steaks

to room temperature.  Season with:

salt

Light a fire and heat the grill to the point where you can hold your hand above the grill for 2 ½ seconds. No more, no less.  Throw those beautiful steaks on the grill.



Take a gratuitous chimichurri/steak shot.



Cook the steak for 5 minutes, check the underside for nice grill marks, then rotate 90°.  Cook 4 more minutes, then flip.



Cook 7ish minutes, or until it starts to firm up for medium-rare.  Cook 9ish minutes for medium.



Serve slathered in chimichurri sauce.

This was quite simply the best steak I've ever made.  Perfectly cooked.  Nice amount of fat.  And that chimichurri sauce is just fantastic on top of the steak (not to mention comely).  Adds a lovely fragrance and an amazing flavour to the steak.  Extremely complementary.  We'll be making this again.

Served with: