Recipe:
To cook this cut on the grill, I recommend portioning it. For greater precision, place it in the freezer for one and a half hours. The cold will give it firmness and this will help you make precise cuts of steaks approximately 500 grams each (3 fingers high).
Prepare the grill with white and red quebracho wood, plus a bit of espinillo that will provide flame and facilitate coal formation while adding aroma at the same time.
While the coals are forming and the grill is heating, leave the steaks outside the refrigerator to bring them to room temperature. This way it will be easier to achieve a good temperature in the heart of the cut. Many times steaks served juicy, very juicy, or rare are cold in the center: this is a culinary mistake and is a consequence of cooking the pieces directly from the cold of the refrigerator.
To achieve the ideal doneness, place the steak on a very hot grill with plenty of coals underneath (this means you should not be able to leave your hand on the grill for more than 5 seconds before feeling burning heat).
The perfect cooking of the steak takes 20 minutes in total. With 10 minutes on each side but flipping it every 5 minutes..
