YouTube seems to be filled with people wanting to show you how to make the perfect steak so I won't show you how to make the perfect steak but instead I'll show you how to grill my favorite cut of beef the pacaya or the cup of rump to perfection this episode of cooker brazuca is brought to you by Pampas Plains calm pompous place calm is the UK's on the online butcher who specializes in Argentinian beef he won't find many Brazilians praising Argentinian football but when it comes to beef we have to recognize they have been touched by the hand of God Argentinian beef is naturally reared and it's grass-fed on the vast plains of the pampas it's an area so big they call it the ocean of grass with all that freedom and great feed their muscles become supple and tender and their beef gets a amazingly rich taste you just have the sample to believe and while you're at the website why not complete your Argentinian extravaganza by ordering some Argentinean wines and pastries or even some dessert they have a great dose of the legend order online now at WWF us planes calm and we thank them for their support of coca brazuca pequeña or cap of rough as the name suggests comes from the very top of the rump cut the very top of a cow's butt and is covered by a generous blanket of some of the tastiest fat you have ever tried in Brazil it's usually barbecued in big chunks on a rotisserie style grill but I prefer to barbecue it as steaks start by telling the piece fat side down and notice how the fibers run on a diagonal line across the muscle turn it so that your knife is perpendicular with the fibers and cut four or five thick steaks reserve the offcuts they make great kebabs or you can cook them later as a stew brush each steak with a generous layer of olive oil then season with coarse grain salt and freshly ground black pepper this is premium Argentinean beef so don't start monkeying around with other flavorings like garlic or roseberry not on your first tasting at least before you put your steaks on the grill make sure the Amber's have reached that point when they are covered in ashes this will keep it from flaring up when drips of fat hit the calls layer steaks are the hottest part of the grill and cook them for five minutes watch out for those juices gathering on the top of your steak that means it's time to turn it over and give the other side five minutes as well stop for a minute to admire the wonderful color of the delicious Fantas it crisps up on the fire when the steaks are almost done I like to spear them with two metal skewers so I can stand them on the side and give the fat one last blast of heat now transfer your steaks to a plate and let them rest for five minutes after they've had a little rest transfer them to a board and slice them and when you slice them try to keep the knife at a shallow angle they'll make the fibers even shorter and it will make the beef seem even softer and I'll serve with a good pile of fries and something healthy-looking like a baby leaf in bonita salad what is a balmy - I guess I'll just have to tell you in another episode of coca brazuca if you like our videos you should check out our website www.chesterlaw.com the car on Twitter but if a some mysterious reason or you can think of now is a big juicy steak then head over to our sponsor site at w dot Pampas Plains calm