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Ojo de Bife

Serves 2 Entree gluten-free, dairy-free, meat

Ojo de Bife

Ojo de bife, or ribeye steak, is a beloved centerpiece in Argentine cuisine, often reserved for celebratory meals. This cut, known as the eye of the rib, is prized for its marbled texture, which promises a juicy, flavorful experience. Typically grilled to perfection, ojo de bife is a popular choice for special occasions, where its rich taste and tender bite are shared between two.

When cooked, the fat in the ribeye pearls and melts, enveloping the meat in a buttery, savory embrace. Each bite is a harmony of succulent beef and just a hint of coarse salt, accentuating the natural flavors. Ojo de bife is an indulgence best enjoyed with a glass of Malbec, enhancing its robust character.

Ingredients

  • 2ribeye steaks (ojo de bife)
  • to tastecoarse salt

Method

  1. Generously season the 2 ribeye steaks with coarse salt on both sides. Let them sit at room temperature while you prepare the grill. This allows the salt to penetrate the meat, enhancing its flavor.
  2. Light your grill and let it heat up until it's very hot. You want the grill grates to be searing hot to create a good crust on the steaks. The high heat will also help render the fat, which is crucial for a juicy ojo de bife.
  3. Place the steaks on the hot grill. Grill the first side until the fat begins to render and the edges start to caramelize, about 4 to 6 minutes depending on thickness. Flip the steaks once, grilling the other side until the center reaches your desired doneness. For medium-rare, the center should feel slightly springy to the touch.
  4. Once grilled to your liking, remove the steaks from the grill and let them rest on a cutting board for about 5 minutes. This resting period allows the juices to redistribute within the meat, ensuring each bite is succulent.
  5. If you're sharing the steaks, slice them against the grain into thick strips. This slicing method helps maintain tenderness and showcases the beautiful marbling of the ojo de bife.
  6. Serve the ribeye steaks immediately, pairing them with fresh rúcula or crispy papas fritas. The simplicity of these sides complements the rich, beefy flavor of the grilled steaks.