DONE TO PERFECTION IS IMPORTANT
We have been talking with our grillman Juan about the perfect point to cook your meat to.
Sometimes a client will approach me at the grill and ask me, “what do you recommend for me and how well done should it be?” My reply is always very simple: the ideal is whatever you like best and from there, I can recommend one particular cut or another”.
There is no perfect point to cook a particular cut of meat to. It is true not that all meats will be the same at a particular point of cooking: there are meats that, for example, being fattier or having more fat on the outside, will benefit from having more time on the grill and being cooked to a medium point. It is here that either myself, or our waiters can suggest how best to cook that particular meat. For example, personally, I believe that sirloin steak should never be very well done. It is a very lean meat and if we cook it too much, it becomes too dry but it is always down to individual tastes. Luckily for us in Cancha II, we are quite unique in offering six different points to which we cook the meat so we are more than likely to get your ideal point, spot on!