• This technique starts with one important thing and that is your grill. In my case it's the napoleon charcoal professional because it's the closest thing i have that replicates what the argetinians have been doing for centuries.
• Put in a bed of charcoal and fire it up.
• Let it come up to temperature and lower the charcoal beds which is super easy with this grill.
• Put in the cast iron grill grates.

Steak searing

• Season your inside skirt steak with some salt and pepper on both sides.
• Make sure your charcoal is at the lowest position possible Place the steak on the hot grill grates.
• What is goging to happen is that the fat is going to render down into the fire causing flare ups that hit the steak again creating even more heat and flavor.
• Rotate the steak as much as possible to prevent burn marks.
• If this is going way to fast you can always move your steak to the side where the charcoal didn't pick up so much fat and is less hot.
• Aim for a core temperature of 54 degrees celcius and take it off to let it rest for around 20 minutes. The putside will be much further cooked than the inside but that's totally fine!

Butter Sauce

• Raise the charcoal to the highest position and heat up the cast iron skillet.
• Add 250 grams of butter or 1 cup.
• Let it melt down and add 3 pressed cloves of garlic.
• Add whole tiwgs of fresh rosemary.
• Add 2 tbsp of cumin.
• Add 2 tbsp of paprika powder.
• Add ½ of salt and ½ tbsp of pepper.
• Stir it let, let the flavors come together and then your hot butter sauce is done.
• Let that butter sauce drip over the steak and slice into it.