91 Gouger Street, Adelaide; (08) 8231 2299 gauchos.com.au Open Monday-Friday for lunch and seven days for dinner For 25 years, Gaucho’s has been as Argentinian in style as its famed chimichurri sauce. Whole sides of beef are dry-aged for a month before being carved by meat master and head chef Chris Robinson, whose secret is to glaze and seal each steak with chimichurri before it hits the charcoal grill (and turn it only once). Gaucho’s hero steak is the costilla de bife, a 600-gram Scotch fillet on the bone, closely followed in popularity by a 500-gram ojo de bife porterhouse. Can they do something bigger to order? You bet. The current record is a three-kilogram T-bone that a Serbian concreter demolished solo in 20 minutes. He was no doubt helped by something from the excellent list of Argentinian wines.