License to Grill: Steak Secrets from El Gaucho Tacoma
Published: 07/06/2010 by Ethan Chung, South Sound Magazine
Tristan Holst, executive chef at El Gaucho Steakhouse in Tacoma, knows his way around food. He expertly coordinates the large exhibition in the kitchen of what has been called one of the best restaurants in the country — especially for their juicy steaks. Holst also loves to barbecue at home, and uses his expertise gained from 12 years of culinary experience to guide him.“My barbecues tend to get pretty full … I guess I could say I need to control how many people I invite,” Holst said. But you don’t need to have a five-star culinary background to grill the perfect steak that makes mouths water and friends line up for more. “Grilling should be simple. The biggest reason I think people have problems with grilling steak is that they over season. They try to make things way too complicated,” he said. Holst opened up the El Gaucho kitchen to South Sound magazine where he shared his top steak tips so you, too, can become the master of your backyard grill this
summer and create a flavorful and fun night the El Gaucho way.
Super Steak Tips
PICK IT!
Choosing the best cut depends on preference. El Gaucho serves New York, filet mignon, baseball sirloin, porterhouse chop, rib chop and chateaubriand for two. All are 28-day aged, prime certified Angus beef. Their most popular cut is the filet mignon. Holst really likes the New York. “It’s not as tender as the filet, but it has great flavor,” he said.
Look for white flecks in your steak. The more flecks, the more flavorful. If you’re buying your meat from a grocery store, Holst recommends Metropolitan Market in Tacoma.
PREP IT!
Let your steaks rest for about 10 minutes before seasoning. “Remember that a steak is basically a muscle. Let it breathe and loosen up a bit,” the chef advised.
To season a steak, you really only need Kosher salt and ground pepper sprinkled on both sides. But to do it the El Gaucho way, add some granulated garlic, granulated onion, paprika, and cayenne pepper to the mix to complement the flavors of the beef. Or buy it already made. This summer, El Gaucho will be launching its own Gaucho seasoning, available in QFC stores everywhere.
FIRE IT UP!
Propane or charcoal, it’s up to you. El Gaucho uses Kingsford charcoal in their giant exhibition grill. Just make sure you have an even heat source.Whatever you choose, get it hot and ready when your steak is resting.
Grill your steak 3 to 4 minutes per side, turning it a total of 4 times with tongs or a large meat fork (don’t stab too deep). To get diamond grill marks like at El Gaucho, grill your meat at a 45 degree angle. After 3 to 4 minutes, turn it over so it’s running in the same direction at the same angle. Repeat this process but in the other direction.
Let your steak rest for 5 to 10 minutes after you take it off the grill. If you cut it right away, you’ll lose all of the juices. This will make your serving area messy, but more importantly, you will lose much of your steak’s flavor.
COOK IT!
If you want the perfect steak cooked to your taste, Holst said it’s best to check the temperature with a meat thermometer. Most cookbooks say 140 degrees is medium rare, but Holst sticks to his guns. Here’s his personal steak temperature guide:
110 degrees = rare
120 degrees = medium rare
130 degrees = medium140 degrees = medium well
150 degrees = well done
summer and create a flavorful and fun night the El Gaucho way.
Super Steak Tips
PICK IT!
Choosing the best cut depends on preference. El Gaucho serves New York, filet mignon, baseball sirloin, porterhouse chop, rib chop and chateaubriand for two. All are 28-day aged, prime certified Angus beef. Their most popular cut is the filet mignon. Holst really likes the New York. “It’s not as tender as the filet, but it has great flavor,” he said.
Look for white flecks in your steak. The more flecks, the more flavorful. If you’re buying your meat from a grocery store, Holst recommends Metropolitan Market in Tacoma.
PREP IT!
Let your steaks rest for about 10 minutes before seasoning. “Remember that a steak is basically a muscle. Let it breathe and loosen up a bit,” the chef advised.
To season a steak, you really only need Kosher salt and ground pepper sprinkled on both sides. But to do it the El Gaucho way, add some granulated garlic, granulated onion, paprika, and cayenne pepper to the mix to complement the flavors of the beef. Or buy it already made. This summer, El Gaucho will be launching its own Gaucho seasoning, available in QFC stores everywhere.
FIRE IT UP!
Propane or charcoal, it’s up to you. El Gaucho uses Kingsford charcoal in their giant exhibition grill. Just make sure you have an even heat source.Whatever you choose, get it hot and ready when your steak is resting.
Grill your steak 3 to 4 minutes per side, turning it a total of 4 times with tongs or a large meat fork (don’t stab too deep). To get diamond grill marks like at El Gaucho, grill your meat at a 45 degree angle. After 3 to 4 minutes, turn it over so it’s running in the same direction at the same angle. Repeat this process but in the other direction.
Let your steak rest for 5 to 10 minutes after you take it off the grill. If you cut it right away, you’ll lose all of the juices. This will make your serving area messy, but more importantly, you will lose much of your steak’s flavor.
COOK IT!
If you want the perfect steak cooked to your taste, Holst said it’s best to check the temperature with a meat thermometer. Most cookbooks say 140 degrees is medium rare, but Holst sticks to his guns. Here’s his personal steak temperature guide:
110 degrees = rare
120 degrees = medium rare
130 degrees = medium140 degrees = medium well
150 degrees = well done
PAIR IT!
Pair your perfect steak with some grilled vegetables like squash, zucchini, asparagus, mushrooms and corn on the cob.
A glass of red wine like Pepperbridge Cabernet from Walla Walla or Woodinville’s Chateau Ste. Michelle Cold Creek Columbia Valley Merlot.
If you’re looking for a lighter meal, make a steak salad. Toss together mixed greens, red onions, diced tomato, a few crumbles of Gorgonzola cheese, and a light blue cheese dressing.
El Gaucho Tacoma is located at 2119 Pacific Avenue. You can also find El Gaucho restaurants in Seattle and Portland. For reservations or more information, call 253.272.1510 or on the Web at www.elgaucho.com.
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