Steak chef's kitchen secrets and one cut they always take home

Gaucho's top chefs revealed the secrets of the kitchen and one cut they always take home.

The restaurant is known for its high-quality Argentinian beef and lavish atmosphere. In a new experience Gaucho will announce to the public in due time, two of its top chefs, Sean Ferguson and Ervin Pongracz, shared their expert knowledge of how the kitchen works, their favourite cuts, and how to cook the perfect steak.

Before you start on your beef, you should prepare your sides and sauces. The pair explained how to make the perfect chimichurri sauce which can be kept in the fridge for up to seven days, progressively becoming more flavourful as time goes on. Chimchurri goes great not only with steaks but also with chicken fish or just simply toasted bread.

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All you need is a few ingredients:

• 100g of parsley

• 30g of Spanish onions

• 30g of red bell pepper

• 15g of garlic

• Pinch of dry chilli flakes

• 1 spoon of sherry vinegar

• 1/2 cup of vegetable oil

• Pinch of sea salt

• Pinch of cracked black pepper

Wash and handpick the parsley leaves. Finely chop the parsley leaves, onion, red pepper and garlic and put it in a bowl. Add chilli flakes, salt, black pepper vinegar and oil. Mix all ingredients together and season to taste. Be sure to prep your chimichurri around two hours before cooking so everything marinates together.

Now on to the beef. With large pieces, slice through the sinew without losing any of the meat. The sinew is useless so the less there is the better. A rib-eye contains around 4% fat, a sirloin 12%, a rump 2% and a fillet is around 2 -4%/ The fillet is the the most tender cut because it's the muscle cows use the least. There's no need to cut off the fat - unless you want to - as it will soften and melt during the cooking process.

With a fillet, you'll want to cut it to around 200g. A pinch of sea salt to season on all sides will melt into the meat while it cooks it but won't taste salty after it's grilled. With a sirloin steak, you'll want to cut down the middle to give a butterfly effect. Marinate it in parsley, garlic and oil for a few hours and you will get a juicy, flavourful cut with very little effort. As long as the slice through the centre is perfect, it should cook evenly when it hits the grill.

When it comes to a rib eye, you should hold the steak on its side and place the knife at the beginning of the fat. Carefully follow the fat line through to the centre and to the bottom before turning your knife at an angle and carrying on out of the side. You should be left with a long "spiral cut".

Gaucho's Sean recommended air-frying sweet potato fries covered in garlic salt as a side. He said they come out perfect every time and only take 15 minutes to cook. A hassle-free accompaniment while you take care of the steaks. When he's not grilling up a storm at work, Sean admitted he will stop by Aldi to grab an "unbelievable" sirloin for his family, which he described as "the best quality meat on the market and unbelievably cheap."

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