Bon Appétit spends a day at Graciela, an Argentinian steakhouse in New York City, where grill master Nicolás Standitchi runs a 12-foot live-fire grill. Trained at the Buenos Aires steakhouse Don Julio, Nicolás breaks down how the team butchers grass-fed Argentinian beef, manages charcoal and open-fire cooking, makes chorizo from scratch, and prepares for a busy dinner service.
00:00 Intro
00:54 Clocking In
01:32 Butchering Steaks
05:02 Lighting the Grill
07:29 Making Chorizo
10:45 Pre-Shift Meeting
11:28 Service
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