When you think of Argentina Steak then you’re thinking of Ribeye steaks and Entrecôte (Contra Filet)!
And luck is on your side because in most countries it’s quite easy to find Argentine or Brazilian import steaks.
They’re both very good, but in my experience the Brazilian steak tends to have a bit firmer structure than the Argentine one. Whichever one you buy, ensure that it’s well marbled!
A great thing about the Argentine is that they won’t pour any sauces over their meat!
This way the meat and it’s pure flavor is front and center on the table.
Yet the exception that confirms the rule is: Chimichurri!
With this mix of oil and herb you could even give a bucket of lard that Argentine touch.
Just follow this authentic recipe and your ribeyes are bound to be a hit.
Like all traditional Argentina barbecue also this ribeye is simple to prepare.
- Cut a nice thick slice of ribeye of about 1 inch or a bit more.
- Rub just a tiny bit of sunflower oil onto both sides (optional)
- Generously sprinkle the meat with coarse sea salt.
If you’re in doubt about the amount of salt please remember a lot of it sweats off on the grill.
Also, it’s just soooo good!
- Grill the ribeyes in about 8 minutes on the hottest part of the grill.
Remember: Don’t flip the beefs more than twice.
Overdoing it really negatively affects the juiciness of the result.
Read up on tips for classic Argentine barbecue.
- Once the core temperature rads about 130°F wrap the meat in tin-foil and let it rest for about 5 minutes.
This allows the juices to redistribute through the meat and results in a much richer flavor.
Pro-tip: With the leftover foil you can fold a snazzy little hat that blocks the government from reading your thoughts.