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Ojo de Bife
Argentine Ribeye
A thick-cut, premium ribeye steak grilled to perfection, a staple of Argentine asado. This recipe focuses on showcasing the quality of the beef with simple seasoning.
đ§ Ingredienser
- 500 g Ribeye steak(Look for a thick-cut steak, at least 1.5 inches (4 cm) thick. Ensure it's a good quality cut, like prime or choice.)
- generous Coarse sea salt or kosher salt(This is the primary seasoning. Don't be shy with it.)
- for serving Chimichurri sauce(Homemade or good quality store-bought.)
đšâđł Instruktioner
- 1
Prepare the steak: Remove the ribeye from its packaging. Pat it thoroughly dry with paper towels. This is crucial for achieving a good sear. Season generously on all sides with coarse salt. Let the steak sit at room temperature for at least 30 minutes and up to 1 hour to temper. This allows the steak to cook more evenly.
â±ïž 30-60 minutes (tempering) - 2
Preheat your grill: Prepare your grill for high, direct heat. For charcoal grills, aim for glowing embers with no active flames. For gas grills, preheat to high, around 230-260°C (450-500°F). Ensure the grill grates are clean and lightly oiled to prevent sticking.
â±ïž 10-15 minutes (preheating) - 3
Sear the steak: Place the seasoned steak on the hottest part of the grill. Sear for approximately 5-7 minutes per side, depending on thickness and desired doneness. You are looking for a deep, dark crust to form.
â±ïž 5-7 minutes per side - 4
Cook to desired doneness: After searing both sides, move the steak to a slightly cooler part of the grill (indirect heat) if necessary, or continue cooking over direct heat if your grill allows for precise temperature control. Continue cooking, turning occasionally, until it reaches your preferred internal temperature. For medium-rare (ideal for this cut), aim for 54-57°C (130-135°F). Use an instant-read thermometer for accuracy.
â±ïž 5-8 minutes (additional cooking) - 5
Rest the steak: Once the steak reaches the desired internal temperature, remove it from the grill and place it on a cutting board or warm plate. Tent loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and moist steak.
â±ïž 10 minutes - 6
Serve: Slice the Ojo de Bife against the grain. Serve immediately with generous amounts of chimichurri sauce on the side.
â±ïž 2 minutes
đĄ Proffstips
- âFor the best flavor and texture, use a thick-cut ribeye (at least 1.5 inches/4 cm).
- âMedium-rare is the ideal doneness for Ojo de Bife, as it allows the marbling to render and keep the steak juicy.
- âDon't overcrowd the grill; cook steaks one or two at a time to maintain high heat.
- âThe coarse salt not only seasons but also helps to draw out moisture for a better crust.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a compound herb butter (like garlic-parsley butter) to melt over the steak during the last minute of cooking or after resting.
- Experiment with different levels of doneness: rare, medium, or well-done, adjusting cooking times accordingly.
- For an extra smoky flavor, use hardwood charcoal for grilling.