A guide to the different cuts of Argentinian steak at Gaucho
Navigating through the world of steak is tricky. Delightfully, mouth-wateringly tricky. With so many steak cuts, ways to eat it and sauces to smother it in, it’s difficult to know where to start. And when there’s the crème de la crème of Argentinian steak to ponder over from the likes of Gaucho, there’s a whole new cut of luxury to get up to speed with.
You can now enjoy 25% off the total bill, including drinks, at Gaucho, with gourmet society, making those premium steaks all the more tempting. But before we decipher the Gaucho steak menu and get into their different cuts on offer, there’s a few things to know about steak first.
What is steak?
Steak is a cut of beef and is the highest quality meat taken from a cow. It’s sometimes called beefsteak, as other meats and some fish also have their own “steaks”. The best way to eat most steak, in beef form of course, is rare – medium-rare. Well-done can dry the meat out, which is typically known for its tender, juicy texture. And more often than not, it’s served with peppercorn sauce, Diane (mushroom), chimichurri (an Argentinian marinade) and garlic butter are a few other popular accompaniments.
Now you’re all caught up on steak, here’s a guide to the different cuts you can get at Gaucho.
The different types of steak at Gaucho
Named Cuadril on the Gaucho menu, the Cuadril steak (pictured) is a rump steak. The leanest cut, taken from the lower back, it’s a good-quality, thick piece of meat. The most affordable on the Gaucho menu, it has a beautifully distinctive flavour.
Under the name of Ancho, this cut is a ribeye steak. Marbled with strokes of flavour-enhancing fat, bringing a rich, full-bodied taste, the Ancho steak wins at flavour. And taken from the rib section of the cow, it’s as tender as they come.
Lean and velvety tender, Gaucho’s Lomo steak (pictured) is a fillet. Taken from the back of a cow, the fillet steak is an extremely low in fat, juicy cut. The most expensive on the menu, the silky texture and delicate flavour do it more than justice.
Gaucho’s Chorizo cut is an Argentinian steak favourite, and not the Spanish sausage you might be expecting. A sirloin steak cut is taken from the upper middle of the cow near the ribs, meaning it is delicately tender and beautifully succulent. Boasting a strip of flavourful fat, Gaucho serve theirs as a strip of luscious crackling.