Grilling Like a Pro in Argentina: Sizzling "Lomo" Steak with Argentine Friends!

Remove lomo steak from the refrigerator and let it rest at room temperature for 30 minutes.

Preheat a skillet over medium-high heat until hot.

Season both sides of the lomo steak generously with salt and black pepper.

Add olive oil to the skillet and heat until shimmering.

Place the lomo steak in the skillet and sear for 4-5 minutes without moving it.

Flip the steak and add butter, garlic, rosemary, and thyme to the skillet.

Baste the steak with the melted butter and herbs for 2-3 minutes.

Check the internal temperature; it should read 130-135°F for medium-rare.

Remove the steak from the skillet and tent loosely with foil.

Let the steak rest for 5-10 minutes to allow juices to redistribute.

Squeeze fresh lemon juice over the steak before slicing.

Garnish with chopped parsley and serve immediately.

Equipment Needed

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