Anthony Ekizian, culinary director of Gaucho, the celebrated Argentinian steak brand, has revealed his top tips for cooking the perfect steak at home. Despite his current role, the French-born chef admits he was not always a meat lover, only discovering his passion for steak after observing a head chef cook a rare steak over a wood fire during his apprenticeship.
Ekizian emphasises that the key to a great steak starts with quality ingredients. 'You need to buy quality,' he says, advising against supermarket beef and encouraging support for local butchers and farms. He praises British beef but notes that Argentinian beef is exceptional due to the cows' free-range lifestyle, grazing on diverse grasses and herbs across vast pampas.
Once you have selected a quality cut, Ekizian recommends air-drying the steak on a wire rack in the fridge for a few hours or overnight. This removes surface moisture, ensuring a better crust when cooked. He also stresses the importance of salting, whether just before cooking or directly on the grill.
For cooking, a very hot grill or pan is essential, ideally over a wood fire for added smokiness and char. After searing, the steak must rest: for a four-minute cook (two minutes each side), rest for a minute to a minute and a half. Ekizian suggests using a meat probe for those unsure about doneness, though experienced cooks can judge by touch or sight.
