El Gaucho Chefs Share Three Tips for Cooking a Great Steak

It’s Grilling Season!

It looks like summer is officially here in the Pacific Northwest, and that means it’s time to fire up the grill!  Before you light the coals, read some tips from our chefs on how they prepare a great steak in our restaurants.


El Gaucho Corporate Executive Chef Ken Sharp grilling up great steaks!

Selecting the Cut:
It all begins with choosing the perfect piece of meat. Our Corporate Executive Chef Ken Sharp recommends selecting from the superior cuts found only in Niman Ranch All-Natural Certified Angus Beef® Brand steaks. Because less than one percent of all beef raised in the United States meets this strict standard, you can be sure that your steak will embody unsurpassed flavor and tenderness, even before it meets the flame. Depending on your particular taste, you can select from the most tender cuts, like our custom-aged Certified Angus Beef® Brand Filet Mignon, to the most flavorful, like our Niman Ranch All-Natural Certified Angus Beef® Brand 28-day dry-aged New York or Frenched Rib Chop.


El Gaucho Chefs at the grill for an outdoor event.

Getting the Grill Ready:
When it’s time to fire up, our chefs suggest Kingsford charcoal—it’s the brand we trust for all of our grilling needs. Once the coals are glowing red, sprinkle all sides of your steak with El Gaucho Seasoning, using approximately 3⁄4 tsp. per pound of meat.

Cooking the Steak:
Place the meat on the grill for 3-4 minutes. Turn the meat over in the same direction and continue grilling for another 3-4 minutes. Turn the meat over once more, this time rotating it at a 45° angle to obtain crisscross marks and to ensure that the meat is evenly cooking. Finish by turning the steak over until you have achieved your desired level of doneness. A pocket thermometer of 0° to 220° comes in handy and can be obtained from your local grocer. Remember that the grilling time will change depending on the cut of beef.


At special events, El Gaucho grills steak in Josper Wood Stone ovens.

At El Gaucho, the internal temperatures for the varying degrees of doneness are:
110° = Rare (cool in the center)
120° = Medium Rare (warm in the center)
130° = Medium (pink in the center)
140° = Medium Well (trace of pink)
150° = Well (brown throughout)

Add El Gaucho Seasoning to spice up your favorite dish

Add El Gaucho Seasoning to spice up your favorite meat

With El Gaucho Seasoning and El Gaucho Wicked Spice, you can bring a little taste of your favorite restaurant to your very own grill. They are also great for barbequing chicken, pork, lamb, or veal. Use approximately 3⁄4 tsp. per pound.

You can find the spices at Metropolitan Market in the Seattle area, Zupan’s in Portland, or call ahead to your local El Gaucho restaurant for pick-up.  You can also order online by visiting our website: Order El Gaucho Spice, and, coming soon to a very large online retailer. Stay tuned for details!

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