Bife de Chorizo
Argentine Strip Steak
A prime cut of Argentine strip steak, known as Bife de Chorizo, expertly grilled to perfection. This restaurant favorite is celebrated for its rich flavor and tender texture, typically served with vibrant chimichurri.
🧂 Ingredients
- 500 g Strip steak (Bife de Chorizo)(Look for a steak that is at least 1.5 inches thick for best results. It should have good marbling.)
- generous Coarse sea salt or kosher salt(Essential for creating a flavorful crust and drawing out moisture for better searing.)
- for serving Chimichurri sauce(Homemade or good quality store-bought. Provides a fresh, herbaceous counterpoint to the rich steak.)
- optional to taste Black pepper(Some purists omit pepper, but it can add a nice layer of flavor.)
👨🍳 Instructions
- 1
Temper the steak: Remove the strip steak from the refrigerator at least 30 minutes, and up to 60 minutes, before cooking. This allows the steak to come to room temperature, ensuring more even cooking.
⏱️ 30-60 minutes - 2
Preheat your grill or a heavy-bottomed skillet (like cast iron) over high heat. You want it screaming hot to achieve a good sear. If using a skillet, add a tablespoon of high-smoke-point oil like canola or grapeseed oil.
⏱️ 5-10 minutes - 3
Season the steak generously on all sides with coarse salt. If using, add freshly ground black pepper. The salt will adhere to the surface and help form a delicious crust.
⏱️ 1 minute - 4
Sear the steak: Place the seasoned steak on the hot grill or in the skillet. Sear for 3-4 minutes per side without moving it, until a deep brown crust forms. For thicker steaks, you may need to sear the edges as well.
⏱️ 6-8 minutes - 5
Cook to desired doneness: Reduce the heat to medium or move the steak to a cooler part of the grill. Continue cooking, flipping occasionally, until the steak reaches your preferred internal temperature. Use a meat thermometer for accuracy: \n- Rare: 52°C (125°F)\n- Medium-Rare: 57°C (135°F)\n- Medium: 63°C (145°F)\n- Medium-Well: 68°C (155°F)\n- Well-Done: 71°C+ (160°F+)
⏱️ 4-10 minutes (depending on thickness and desired doneness) - 6
Rest the steak: Transfer the cooked steak to a cutting board and let it rest for at least 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
⏱️ 5-10 minutes - 7
Slice and serve: Slice the Bife de Chorizo against the grain into thick strips. Serve immediately with a generous dollop of chimichurri sauce.
⏱️ 1 minute
💡 Pro Tips
- ✓Bife de Chorizo is the Argentine name for a strip steak, known for its tenderness and flavor.
- ✓A thick-cut (at least 1.5 inches) strip steak is ideal for achieving a beautiful crust while keeping the inside tender.
- ✓Medium-rare is the preferred doneness for this cut, allowing the marbling to render and enhance the steak's natural flavor.
- ✓Don't overcrowd the grill or pan; cook steaks in batches if necessary to ensure proper searing.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For an extra rich dish, top the sliced steak with a fried egg.
- Achieve more char by placing the steak over direct high heat for the majority of the cooking time, watching carefully to prevent burning.
- Marinate the steak briefly (30 minutes) in a mixture of olive oil, garlic, and herbs before grilling for added flavor.