Gaucho Steak

"This recipe contains a flavorful and simple technique for grilling beef steak, which also works well on pork ribs. The result is savory, juicy meat."
photo by Hey Jude photo by Hey Jude
photo by Hey Jude
Ready In:


  • 4 4 New York strip steaks or 4 sirloin steaks (1 1/2" thick)
  • 1 cup hot water
  • 1 tablespoon cayenne pepper (or to taste)
  • 12 teaspoon salt


  • Stir the hot water, salt, and cayenne pepper together and let stand, covered.
  • Bring steaks to room temperature.
  • Pat them dry with paper towels.
  • Grill steaks over direct heat, basting each side twice with a small spoonful of the pepper mixture during grilling.
  • Cook the steaks for about 10 minutes per side, depending on their thickness, the heat of your flame, and your preference for degree of doneness.
  • I prefer to grill with charcoal for its added flavor.

Questions & Replies

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  1. Delicious steaks! I halved the recipe and used 2 New York Strip steaks. I used "hot" cayenne pepper and the steaks had a nice "kick". Will make again! Thanks Northwest Lynnie for the recipe!
  2. I love simple, delicious recipes so when I spotted this one I knew I had to try it. I cooked two rib-eyes, using this technique and they were great. They don't really LOOK much different than a plain, grilled steak but you'll notice the difference with your first bite! There's a nice, subtle (to us, but we're chili-heads) zing from the cayenne. Thanks for posting this Lynnie, I enjoyed doing something different with grilled steak!


An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry. Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings. Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.
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