Date Night · Argentine
Ojo de Bife (Ribeye Steak)
I season this prime ribeye simply before grilling to showcase the quality of the marbling and the richness of the meat.
Why This Works
High heat searing creates a flavorful crust, while basting with butter and garlic adds richness and moisture. The inherent marbling of ribeye ensures tenderness and flavor.
The Upgrade
Finish the steak with a sprinkle of flaky sea salt just before serving for an added textural element.
Chef's Secret
Michelin TechniqueResting the steak is non-negotiable. Cutting into it too soon will result in all the delicious juices running out, leaving you with a dry steak.
Ingredients
Total time including resting: 30 min
Directions
Take the steaks out of the refrigerator at least 30 minutes before cooking to allow them to come to room temperature. This promotes even cooking.
Pat the steaks thoroughly dry with paper towels. Moisture is the enemy of a good sear.
Season both sides generously with coarse sea salt and freshly ground black pepper. Don't be shy with the salt; it enhances the beef's natural flavor.
Preheat a cast-iron skillet or heavy-bottomed pan over high heat until smoking hot (around 425°F). Add the olive oil.
5 minCarefully place the seasoned steaks into the hot skillet. Sear for 3-4 minutes per side for a good crust, adjusting for thickness.
8 minReduce the heat to medium. Add the smashed garlic cloves and butter to the pan. As the butter melts and foams, tilt the pan and continuously spoon the browned butter over the steaks (this is called basting) for 2-4 minutes, depending on desired doneness.
4 minFor medium-rare, aim for an internal temperature of 125-130°F. Use a meat thermometer for accuracy.
Remove the steaks from the pan and let them rest on a cutting board for at least 5-10 minutes before slicing. Resting allows the juices to redistribute throughout the meat.
10 minSlice the steak against the grain and serve immediately.
Wine Pairing
Cabernet Sauvignon
Red Wine
The BottleAchaval Ferrer Quimera
The firm tannins of a structured Cabernet are required to manage the intramuscular fat of a prime ribeye. The wine's toasted oak notes mirror the charcoal smoke of the grill.
Nutrition per Serving
950
calories
70g
protein
2g
carbs
75g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Provoleta
Grilled provolone cheese with oregano is the quintessential Argentine starter for a high-quality ribeye.
Ingredients
Directions
Pat the provolone slice completely dry with paper towels and allow it to sit at room temperature for 30 minutes to form a skin.
Preheat your cast-iron skillet over medium-high heat until smoking hot.
Place the cheese directly into the dry, searing-hot skillet.
Cook for 3 to 4 minutes without moving, until the bottom forms a deep, golden-brown crust.
Carefully flip the cheese and cook for another 2 to 3 minutes until the underside is charred and the center is molten.
Remove from heat, drizzle immediately with olive oil, and garnish generously with oregano, red pepper flakes, and sea salt.
Side Dish
Tomato and Onion Salad
Thinly sliced tomatoes and red onions with a vinegar dressing provide a sharp, fresh balance to the rich steak.
Ingredients
Directions
Arrange the tomato slices in a single layer on a chilled serving platter.
Scatter the shaved red onion evenly over the tomatoes.
Whisk the olive oil, red wine vinegar, salt, and pepper in a small bowl until emulsified.
Drizzle the vinaigrette immediately over the vegetables to allow the onions to macerate slightly.
Garnish with the fresh parsley.
Serve at room temperature to ensure the integrity of the tomato flavor.
Member Reviews
How did it turn out?
Rate this recipe
Really enjoyed this. I'd add a touch more acid next time, but very solid.
Cooked it for guests over the weekend — everyone wanted the recipe.