How to make Ojo de Bife

Why cooks start here

Ojo de bife is ribeye: the eye of the rib, marbled, grilled so the fat pearls. It is a celebration steak, often for two to share.

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.