EL GAUCHO - ARGENTINIAN STEAKHOUSE BRATISLAVA

The Art Of Steak

If you ask an Argentine what his or her favorite dish is, the answer will likely be steak. Due to the large amounts of grazing land in the Argentinian territory, beef dominates Argentina’s menus and is really extraordinary.  

 

The quality of beef from The Pampas, the biggest meat producing area, evolves from the symbolic quality of pampas life – the immensity of the green grasslands and the way how the cows are raised. Thanks to the favorable climate conditions, the cattle graze The Pampas at the root of Argentinean Andes all year round, feeding only on fresh grass, the natural food for cattle. As a result, the meat is extremely pure, healthier and more flavorful than that of the grain-fed cattle, raised in a crowded and stressful environment. 

 

At El Gaucho, we take our meat extremely seriously. We only use high-quality beef of Aberdeen-Angus breed imported from South America, that is natural and 100% grass-fed - raised with no grain, no pesticides, no antibiotics or hormones. Freshness and minimalism is the key. El Gaucho steaks are juicy and tender, flavorful and nutritious.  You are not likely to be disappointed.

 

Grilling steak is truly like art and the preparation method is as important as the meat itself.  For all of us at El Gaucho, it’s a matter of respect to prepare the meat in the best way possible.  To maintain purity and authenticity of the taste, we use a special grill “Radianti”, exclusively developed for our chain. The main component is the high-resistant iron, which prevents the steam and the grease released during the process to be carried on to the next grilling.   This allows our steaks to be prepared in a pure way while keeping their original distinctive flavor.  To top it all off, we serve the steak on a special plate "Paricha" which creates a one-of-a-kind steak pleasure, only to be experienced at El Gaucho.

 

 

How Do You Like Your Steak?

 

Cooking temperatures and desired tenderness levels of the steak are a delicate subject. Even though, rare steak with just cooked flavor and bright red color is the choice for most steak aficionados, the core temperature and amount of time a steak is cooked is a personal preference. Shorter steak cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat.  

 

RARE (57C) - Steak that has been over the fire long enough to be seared and heated. The process seals all the natural juices, the outside is gray-brown and the middle of the steak remains bright red. 

 

MEDIUM RARE (63C) - The steak will have an extremely pink, warm center, and be slightly brown toward the exterior portion. 

 

MEDIUM (71C) – Steak remains on the grill longer and still remains its natural juices. It is light pink in the middle and brown towards the outer portion. 

 

WELL-DONE (77C) - After longer grilling, the steak loses its characteristic bright red color and is brown

throughout; it’s less juicy and thinner.  

 

What Cut Do You Prefer?

 

Knowing what cut you like will open your eyes to endless possibilities.  So, try different cuts to see what works for your taste.

 

 

 

 

 

 

 

 

FILET – Bife de Lomo. This cut from the tenderloin is considered the leanest and most tender cut. Most filets sacrifice flavor for tenderness and usually rely on some ingredient to give them a stronger flavor.  It is great for those who enjoy a low-fat diet.  Recommended - medium rare or medium. 

 

STRIPLOIN – Bife Angosto. The second most famous kind of beef found between the ribs and the upper hip (sirloin), offers the perfect balance of flavor and tenderness. In its perimeter it is covered with thicker layer of fat that provides the steak with the definite taste and typical aroma. This center cut offers the truest beef flavor, heightened by grilling. Striploin steaks are prized by meat lovers who appreciate their unique taste. Recommended way of preparation is medium rare.

 

 

 

 

 

 

 

 

T-BONE STEAK – Bife de Costilla consists of a T-shaped bone with meat on each side.  This cut offers large buttery tenderloin on one side of its big bone, and a juicy strip steak on the other. With its big, bold, beefy taste and a signature shape, T-bone is valued by connoisseurs who enjoy two different kinds of meat at once. It is the absolute best of both worlds.  Recommended doneness is medium rare. 

 

 

 

 

 

 

 

 

RIB EYE - Entrecote steak – Bife Ancho. Rib Eye is cut from the neck part that sits at the top of the primal rib. This ever-popular cut, offers a smooth texture, intense flavor, and superior marbling, with fat that makes it juicy and flavorful.  This is THE steak! Do yourself a favor, and try a Rib-Eye steak at El Gaucho. After taking your first bite, close your eyes and enjoy that killer flavor. It’s divine. Recommended: medium.

 

 

 

 

 

 

 

 

RUMP STEAK  - Bife de Chorizo. Rather unusual cut, but of very high quality. It comes from the femoral muscle that does not contain fat. A small amount of fat is only found on the outer part of the cut. The meat is fine and has a unique taste to it - dry on the outside but juicy on the inside. Recommended to be served medium rare.