Steak Buenos Aires: Check Out This Beefy Strip

 

One of the biggest mistakes that people make when traveling is that rather than trying to acclimate to locals favorites they automatically try to find a replacement for their favorite *fill in the blank* while they’re away. Come on people! Where’s your sense of adventure? Live like the locals do; guaranteed they know better than you do what is delicious and worth ordering.

Time and time again I’ve seen the same thing happen here in Argentina. Visitors flock to this beef capital of the world in search of succulent cuts of mouth-watering steak BUT rather than research the premium cuts served here in Buenos Aires they immediately revert to their go to from back home. In the States filet mignon is considered a premium cut. Here in Argentina it is known as bife de lomo and while it isn’t a bad cut (no beef here is bad) it’s rarely consumed by the Argentine population looking for something delicious to have at their favorite parrilla or at an asado. Here, the primo premium steak cut is bife de chorizo.

 

If I were to literally translate this it would be called the ‘sausage steak’ but I’m here to tell you it has NOTHING to do with the delicious Argentinian sausage that everyone should try at some point. It’s cut from the short loin and in the United States it’s known as a strip steak or a New York strip. The steaks are typically cut about 5 centimeters thick and they’re longer than they are wide which one might say vaguely resembles a sausage and therefore explains the name ‘bife de chorizo’ (not the best reasoning I’ve ever heard but hey, it works). This cut is generally not marbled but it does have a large strip of fat along one side of the steak. This thick layer of fat when grilled properly cooks into the meat giving it extra flavor and making it extremely juicy. While it can be slightly less tender than the bife de lomo because the muscle it is cut from is worked much more, it also has a much more intense flavor. If you’re looking for pure beef flavor this is the cut for you.

 

As far as cooking points are concerned medium-rare is really the way to go with bife de chorizo. This allows at fat along the side of the steak to melt nicely while still maintaining a tender inside. If you cook it further than medium you’re risking a very chewy steak that will not only give your jaw a work out but can also be quite a let down if you’re looking for that cuts like butter type steak. This is also one of those cuts of meat that is better cooked in steaks as opposed to in a large block of meat. While it can be done it’s much harder to get everything cooked evenly. It would require a considerable amount of time, patience and fretting over whether or not the heat was right.

When in Argentina if trying to solve that delicious beefy craving the way to go is bife de chorizo. Trust me, no…trust the Argentines. Like I said, the locals know what’s best.

 

 

Lets talk about Steaks in Argentina

In terms of eating there is a lot left to personal preference. This can be attributed to many factors including, palette inclinations, what kind of food you grew up with or simply how hungry you are at a specific point in time.  The same applies for beef.  Cows are huge and when butchered they produce a lot of different cuts.  If you will indulge me, in the next few paragraphs I’d like to take the opportunity to better acquaint you with some of the more popular cuts of steak.

So for starters, what is a steak? Yeah, obviously it’s meat but what is it that qualifies a cut of meat as a steak?  In the most general way a steak is a piece of meat that can be classified as something “fast-cooking”.  What this means is that the beef itself is low enough in connective tissue that an extended amount of cooking time isn’t necessary.  The biggest difference between a steak and a roast really is the size.

It’s true that the cheaper cuts such as skirt steak, flank steak and sirloin are becoming increasingly popular these days.  However, some the best cuts are still coming from the Longissimus dorsi and the Psoas major.  The tenderness of a steak is inversely related to how much work a muscle does during a cow’s lifetime.  The two previously mentioned muscles are extremely tender which makes them ideal candidates for a delicious steak.  From these two large cuts come a number of other smaller cuts that you’d find at any typical butcher shop.

Let’s start with the Ribeye, a cut from the front end of the Longissimus dorsi.  This is a highly marbled piece of meat with a large swath of fat separating the Longissiumus from the Spinalis.  With beef, fat is where the distinctive flavor comes from.  Because of this ribeye is one of the richest cuts out there.   When it comes to cooking this tasty slab grilling, pan-frying and broiling are your best bets.

Now onto the New York Strip steak.  This cut comes from the rear-end of Longissimus dorsi muscle just behind the ribs.  It is moderately tender with good marbling and an intense beefy flavor.  This is by far one of the favorites in all steakhouses.  This cut is easy to grill because it has less fat and therefore causes less flareups.  You can also pan-fry or broil it although obviously in terms of Argentine Asado this wouldn’t be acceptable let alone ideal.

The Tenderloin sold as Filet or filet mignon is cut from the central section of the Psoas major muscle.  It is an extremely tender piece of beef with a buttery texture.  It’s low in fat and because of this it is also relatively low in flavor.  The tenderloin tends to cook much faster than other cuts because it is so low in fat.  Pan-frying in oil and then basting it in butter is a common method of cooking because it adds some richness to this meat, which is prone to drying out.  Another popular method of cooking a filet mignon is to wrap it in bacon.  It’s essentially the same idea as the butter in that it helps to add some richness in flavor.

Another extremely popular cut we have is the T-Bone steak known as a porterhouse.  What’s cool about the T-bone is that you’re getting two different cuts in one.  It’s comprised of a piece of strip as well as a piece of tenderloin that’s separated by a T-shaped bone.  It comes from the front end of the short line.  Grilling is hands down the best method to cook this steak.  The only thing to be mindful of is overcooking the tenderloin before the piece of strip is done.  What is so convenient about grilling it is that you can control what section of the meat is near the hotter end of the grill.

 

Argentina Steak: Ojo de bife in Buenos Aires

The relatively unknown ojo de bife is considered one of the most versatile and tasty steaks that Argentina has to offer. It can be baked or grilled and can be seasoned with herbs and mustard or a simple salt rub as is the common method of Buenos Aires parrillas (Buenos Aires steakhouses). It consists of the Longissimus dorsi muscle which is taken from a larger cut of beef known in Spanish as bife ancho and in English as the rib-eye. The rib-eye is trimmed of the spinalis dorsi, longissimus costarum, and multifidus dorsi which contain the majority of the fat and membranes. What is left is a satisfying cut of Argentine steak with the tenderness of bife de lomo (beef tenderloin) and a unique flavor that rivals that of an entrana (flank steak) or a bife de chorizo (New York strip). 

The ojo de bife earns its mouthwatering “sabor” from a perfect amount of marbling (lines of fat between the muscles of the meat that give the beef flavor). Despite the various different ways to prepare these steaks, it is only on the parrilla (grill) that the full potential of ojo de bife’s flavors is realized. It is custom in the majority of Argentine asados (steak dinners) that the only necessary seasoning is salt.

So if you want to experience an authentic ojo de bife, I recommend that you bypass the herb and mustard seasoning mentioned beforehand and do as the Argentines do. However, you should only add the salt after they have already cooked 5 minutes on each side with high heat. Then, move the steaks to medium heat where you let them rest until juices start to emerge. Careful not to fall under the spell of the aroma at this point, and allow yourself to flip them one more time until yet again the juices begin to flow. At this time, you know that your Argentine steak dinner is finished and should be served immediately while it is still hot. And if you are not too handy with a grill, make the trip to Buenos Aires where you will find the best ojo de bife around.

El ojo de bife, un corte relativamente desconocido, se considera uno de los bifes más versátiles y saborosos que puede ofrecer la Argentina. Se puede ser horneado o asado, y tiene varias maneras de preparación que incluye una guarnición de hierbas y mostaza o una adición sencilla de sal como se hace en las parrillas de Buenos Aires. El ojo de bife consiste en el músculo longissimus dorsi el cual se deriva de un corte más grande. El carnicero corta los músculos spinalis dorsi, longissimus costarum y multifidus dorsi los cuales contienen la mayoría de la grasa y de las membranas. Lo que queda es un corte satisfactorio de carne argentina con la ternura de bife de lomo y un sabor único que rivaliza con el de un entraña o un bife de chorizo. El ojo de bife gana su sabor de una cantidad perfecta del marmoleo. A pesar de las varias maneras de preparar estos bifes, es sólo a la parrilla que el potencial de los sabores de ojo de bife se realiza.

Es costumbre en la mayoría de los asados argentinos que lo único necesario condimento es la sal. Por lo tanto si querés experimentar un auténtico ojo de bife, recomiendo que se omite la mezcla de hierba y mostaza mencionada previamente y que haces como los argentinos hacen. Sin embargo, sólo se debe añadir la sal después de que los bifes han cocinado 5 minutos por cada lado con fuego alto. A continuación, mueva los filetes a fuego medio, donde se les deja descansar hasta que los jugos comienzan a emerger.

Con cuidado de no caer bajo el hechizo de su aroma en este punto, y permita que voltear una vez más, hasta que los jugos empiezan a fluir otra vez. En este momento, sabes que la comida se termina y se debe servir inmediatamente, mientras todavía está caliente. Y si no está muy hábil con la parrilla, haz un viaje a Buenos Aires donde se encuentra el mejor ojo de bife en el mundo.

 

Argentina Beef Industry: Global Markets

It is getting harder and harder to find beef from the plains of La Pampa or Buenos Aires Province anywhere else but Argentina itself. In the past decade, the Land of Silver has experienced a vast decline in the amount of beef exports. The trouble began in 2006 when former President Nestor Kirchner implemented a tax increase on all beef exports from 5% to 15% along with stipulations that mandate sales of beef within Argentina to be at not profitable prices in an attempt to increase domestic consumption. This tax hike has sorely hurt the Argentine gauchos’ ability to compete with fellow MERCOSUR members Brazil, Uruguay and Paraguay who have benefited greatly from Argentina’s decline from the top.

Argentina’s last great year, 2005, saw exports of 771,000 tons of beef, whereas last year they were only able to muster a measly 183,000 tons. Placing so much emphasis on the domestic market (which is also experiencing declining numbers) has caused 93.6% of all beef production to be consumed within the borders of Argentina. Many economists blame the demise of the industry entirely on government intervention as it has not only hurt the amount of exports but has also had an adverse effect on production levels. Since the restrictions made in 2006, many farmers were not able to afford to keep up with the cost of cattle farming and have switched to soy farming which is relatively inexpensive and more lucrative in comparison. In correlation with the declining number of cattle farmers, so has the number of head of cattle witnessed a downturn.

The country’s historic average falls around 57 million, and now it stands at about 52 million. As the Argentine beef industry continues to take a beating, it is estimated that 130 slaughter plants and 15,600 jobs will be lost. Sadly, foreigners to Argentina will have to make the costly flight to experience a Buenos Aires parrilla (Buenos Aires steakhouse) in order to enjoy the famous cuts of Argentine steak that are bife de chorizo (New York strip), ojo de bife (a specific cut of ribeye), bife de lomo (tenderloin) and tira de asado (short ribs).

 

 

Se está haciendo más y más difícil encontrar carne de las llanuras de La Pampa o Provincia de Buenos Aires. Se puede encontrar carne en otros sitios pero cada vez menos en Argentina. En la última década, la Tierra de Plata ha experimentado una gran disminución en la cantidad de las exportaciones de carne. El problema comenzó en el 2006 cuando el ex presidente Néstor Kirchner puso en marcha un aumento de los impuestos sobre las exportaciones de carne del 5% al ​​15%, junto con las estipulaciones que las ventas de  de carne en Argentina aumentara el consumo interno. Este aumento de impuestos ha perjudicado gravemente la capacidad de los gauchos argentinos para competir con sus compañeros, los miembros de MERCOSUR que son: Brasil, Uruguay y Paraguay que se han beneficiado enormemente de la decadencia del poder de Argentina. El último gran año de Argentina fue en el 2005, vio la exportación de 771.000 toneladas de carne, mientras que el año pasado sólo fueron capaces de reunir unas 183.000 toneladas. Al poner demasiado énfasis en el mercado interno (que también ha seguido disminuyendo cada vez más) ha causado el 93,6% de toda la producción de carne para el consumo dentro de las fronteras de Argentina.

Muchos economistas culpan la total desaparición de la industria por la intervención del gobierno, ya que no sólo ha afectado la cantidad de las exportaciones, pero también ha tenido un efecto negativo en los niveles de producción. Dado que las restricciones hechas en 2006, muchos agricultores no pudieron darse el lujo de mantenerse al día con el costo de la cría de ganado y se han cambiado al cultivo de soja, que es relativamente barato y más lucrativo en comparación. En correlación con la disminución del número de ganaderos, por lo que el número de cabezas de ganado son testigos de la crisis. El promedio histórico del país cae en torno a 57 millones de dólares, y ahora se sitúa en unos 52 millones de dólares. A medida que la industria de la carne argentina sigue tomando una paliza, se estima que 130 plantas de faena y 15.600 puestos de trabajo se perderán. Lamentablemente, los extranjeros tendrán que hacer un vuelo costoso hasta Argentina para poder obtener la experiencia de la parrilla de Buenos Aires con el fin de disfrutar de los famosos cortes de carne argentina que son bife de chorizo, ojo de bife, bife de lomo  y tira de asado.

 

Best Buenos Aires Steakhouses: Chiquilín

Going strong for over 80 years, Chiquilín is a fairly large and comfortable Buenos Aires steakhouse with a classic atmosphere that adds to its personality. Located in the city’s center, just a block away from Corrientes Avenue, it is an accessible place, surrounded by some prestigious Buenos Aires theaters. Chiquilin has earned a reputation for its consistent quality and maintains high standards making it a tourist hot spot. Its decor consists of potted plants, sacks of dry cured ham, antique ceiling fans that hang from the rafters and walls of wine. But what really makes them stand out is the high quality of their food and argentine steaks. Now, despite their impeccable reputation the prices are always reasonable, including their extensive wine list.

The clientele is very diverse from lawyers and judges in the daytime and at night the refined bohemian style, decorated with pictures and paintings offers a different climate, enjoyed by the people in show business, music and media, as well as the ever demanding tourist, who are eager to know the locals preferred spots in town..

This place takes their cooking seriously, making great steak heir main principal. That is why they provide exclusive Aberdeen Angus Certifies Special Cuts. In Argentina, these are prized specimens that are carefully selected, and raised with the best pasture, which helps obtain a healthy, natural and tender meat, recognized worldwide. When visiting I strongly recommend: bife de chorizo (sirloin strip steak), ojo de bife (rib-eye), asado de centro (cross cut ribs), tenderloin in pepper sauce, Sole in shrimp sauce, basil crêpes with a spinach and cream-cheese filling in leeks sauce, amongst others. Their menu offers variety and is proven to satisfy anyones demanding needs. The greatest thing is that they have a wide wine and Champagne list at your disposal. You get the best of both worlds here, a great argentine steak followed by a matching wine. Amongst its multiple services, Chiquilin provides 2 hours of free parking for its customers as well as valet parking during the nights. A Buenos Aires must do experience.

¡Buen provecho!

Por más de 80 años sigue con gran éxito, el restaurante de parrilla Chiquilín, lo cual es muy espacioso y  muy cómodo con un ambiente clásico que le da su propia personalidad. Está en el centro de la ciudad, a sólo una cuadra de la Avenida Corrientes, es muy fácil de encontrar, también está rodeado de algunos prestigiosos teatros de Buenos Aires. El Chiquilín ha ganado su excelente reputación por su gran calidad y por  seguir manteniendo ese nivel que a trae a muchos turistas. Su decoración se compone de plantas en macetas, sacos de jamón curado en seco, ventiladores de techo antiguos que cuelgan de las vigas del techo y las paredes de vino. Pero lo que realmente lo hace destacar es la alta calidad de sus alimentos y carnes argentinas. Ahora, a pesar de su impecable reputación de los precios son siempre razonables, incluyendo su extensa carta de vinos.

La clientela es muy diversa desde abogados y jueces en el día y en la noche el estilo bohemio refinado, decorado con cuadros y pinturas ofrece un clima diferente, disfrutado por la gente del mundo del espectáculo, la música y los medios de comunicación, así como el turista cada vez más exigente, que están ansiosos por conocer los lugareños lugares preferidos de la ciudad.

Este lugar toma su rol en la concina muy en serio, tomando el filete de carne como su sello principal. Es por eso que ofrecen exclusivos Aberdeen Angus Certifica cortes especiales. En Argentina, se trata de ejemplares premiados que han sido cuidadosamente seleccionados y criados con los mejores pastos, lo que ayuda a obtener una carne sana, natural y tierna, reconocida por todo el mundo. Durante su visita le recomiendo: bife de chorizo, ojo de bife, asado de centro, solomillo a la pimienta, lenguado en salsa de camarones, crêpes albahaca con espinacas y crema -relleno de queso en salsa de puerros, entre otros. Su menú ofrece una gran variedad y se ha demostrado que satisface a clientes exigentes. La cosa más importante es que tienen una amplia carta de vinos y Champagne a su disposición. Usted obtiene lo mejor de ambos mundos, aquí, un gran asador argentino seguido de un vino a juego. Entre sus múltiples servicios, Chiquilín ofrece 2 horas de estacionamiento gratuito para sus clientes, así como servicio de aparcacoches durante las noches. El Chiquilín es uno de los restaurantes que no se lo puede perder si viene a Buenos Aires.

¡Buen provecho!

 

Argentina Steak: Entrana in Buenos Aires

The entrana is one of the lesser known components of an Argentine asado (steak dinner) that is just now beginning to gain recognition as an ideal choice for grilling. It is a long, thin cut from the diaphragm muscle of the cow that can be less tender than your extremely succulent Argentine cuts, such as bife de lomo (beef tenderloin), vacio (flank steak), or bife de chorizo (New York strip).

However, when cooked in the traditional Argentine manner you will find that this steak is full of flavor. Helping gain its recent popularity in the Buenos Aires “parrillas” (steakhouse) is the fact that it is a relatively inexpensive option. The skirt steak, as it is referred to in English, often comes with a thick layer of fat and muscle membrane. It is up to the “asador” (grill master) whether or not to trim it before grilling. Leaving it on allows the flavorful entrana to retain its juices and develop a crispy exterior, whereas removing it eliminates having to manage the toughness of the membrane.

As far as preparation goes, a simple salt rub will provide an emphasis on the natural flavors of the steak, but it is often left to marinade in chimichurri (an original Argentine grilling sauce) before grilling to help tenderize the meat. Due to the thin nature of this cut, not much cook time is required (between 5 and 7 minutes per side), and therefore, it is sometimes used as an appetizer for an Argentine asado whilst the rest of the meat that takes longer, like your vacio, is left to roast. If served as the main entrée, it is recommended that the entrana be served alongside chips and a salad which greatly compliment this flank steak on a night out in Buenos Aires.

 

La entraña es uno de los elementos menos conocidos de un asado argentino que hasta ahora, está  empezando a ganar reconocimiento como una opción ideal para asar a la parrilla. Se trata de un largo y delgado corte del músculo del diafragma de la vaca, que puede ser menos sensible que los cortes argentinos muy suculentos, como bife de lomo (solomillo de ternera), vacio (arrachera) o bife de chorizo. Sin embargo, cuando se cocinan a la manera tradicional argentina se encuentra que esta carne está llena de sabor. Como fue su recién popularidad en las parrillas de Buenos Aires es el hecho de que es una opción relativamente barata. El bistec de falda, como se le conoce en inglés, a menudo viene con una gruesa capa de grasa y la membrana muscular. Corresponde a la “asador” (amo de la parrilla) o no lo ajustan antes de asar.

Dejando que permita en la entraña sabrosa para retener sus jugos y desarrollar un exterior crujiente, mientras que la eliminación que elimina tener que gestionar la resistencia de la membrana. Por lo que la preparación va, un simple roce sal proporcionará un énfasis en los sabores naturales de la carne, pero a menudo se deja marinar en chimichurri (una salsa original del asado) antes de asar para ayudar a ablandar la carne. Debido a la naturaleza fina de este corte, no es necesario cocinarla mucho tiempo (entre 5 y 7 minutos por cada lado), y por lo tanto, a veces se utiliza como un aperitivo para un asado argentino, mientras que el resto de la carne tarda más tiempo, como el vacio, se deja al asado.

Si se sirve como plato principal, se recomienda que la entraña se sirva junto con patatas fritas y ensalada, que complementan en gran medida esta arrachera en una noche en Buenos Aires.