Steak. Few other words in the English language have such power to make our hearts beat faster and our mouths water than sizzling slabs of sanguine beef seared over live fire. Now, imagine having three luscious, perfectly grilled, lust-worthy steaks from one of our favorite suppliers in front of you. A “flight,” so to speak. (As in a flight of whiskey or wine.)

Traditionally, Brazilian picanha is spit-roasted to take full advantage of the basting properties of the melting fat. You can also direct grill it—a technique used by grill masters in neighboring Argentina. Yes, more and more Argentineans and Uruguayans are discovering the virtues of this singular beef cut.

I hope North America won’t be far behind.