How to cook the perfect Ribeye

 

Whole books have been written on how to cook a perfect steak.

Really, though, it boils down to just a small handful of factors, the rest is fluff.

 

But first, What is Ribeye?

The ribeye steak A.K.A. Ojo de Bife in Argentina, is cut from the rib section (ribs six through twelve) of the beef carcass. It’s prized for its generous marbling, fine threads of fat woven through the muscle, which melts during cooking to bast the meat from within, producing unparalleled juiciness and rich beefy flavour.

 

Why Argentinian Rib-Eye Is Among the World’s Best

 

Argentine beef enjoys a stellar reputation for:

Grass-Pasture Grazing: Cattle roam the Pampas, grazing on nutrient-rich grasses which impart a clean, vibrant flavour.

Free-Range Rearing: Lower stocking densities mean less stress on the animals and superior meat quality.

Wet-Aging Tradition for Export: Concentrating flavour and tenderising the cut.

Grass-Fed vs Grain-Fed Rib-Eye

Grass-Fed:

Flavour: Leaner, with a grassy, earthy note.

Texture: Slightly firmer.

Health Profile: Higher in omega-3s and conjugated linoleic acid (CLA).

 

Grain-Fed:

Flavour: Rich, buttery, with sweet-corn undertones.

Texture: Exceptionally tender due to heavier marbling.

Health Profile: Higher total fat and omega-6 content.

Now, to the point:

Here are our golden rules for grilling a steak to perfection, in this occasion Ribeye is the star of the show, however, learn them well and you are set for life.

 

The most basic one: PAY FOR GOOD-QUALITY MEAT. You will be surprising the difference this makes. If you are on a budget, it’s always better to buy a smaller piece of high-quality meat than a whole cheap piece.

 

If you are buying a whole high-quality piece of Ribeye, make sure to cut your steaks to your chosen thickness. You want a minimum 2.5cm thickness, and anything up to 5cm is even better. Thicker cuts allow you to build up a good sear on the outside without overcooking the middle. Thin steaks cook too quickly.

 

Allow your steaks to come up to room temperature before you cook them.

 

Invest in an instant-read thermometer to cook your preferred exact level of doneness. I highly recommend Meater, as they are super reliable, easy to use and setup, and always, ALWAYS spot on…

 

An internal temp of 54ºC gives you rare; 57ºC for how we do it at Casa Argentina; 62ºC for medium; and 68ºC or higher for well done.

 

Allow for the fact that the steaks will keep on cooking, rising by a few more degrees even after you take them off the grill. So, if you want your steak medium, take it off the grill at 58º-60ºC. Precisely how much it rises will also depend on the size of the steak, as well as the ambient temperature.

 

Season with nothing more than Semi-Course BBQ Salt and freshly ground black pepper – a sprinkling before you cook and a send hit just before you eat.

 

Cook your steaks over very hot, glowing coals, not flames. Despite the adverts for cheap burgers, “flame-grilled” is not cool.

 

Try to cook your steak with your BBQ lid down, this helps reduce flare-ups from dipping fat.

 

Try to use a two-zone cooking. It’s the to-go technique for setting up a BBQ. You can cook pretty much everything that way. Set up so you have one zone directly over the coals for searing, and another cooler zone, away from the coals, to allow the meat to cook through indirectly.

For more information about the two-zone cooking, please send us an email to customerservice@casaargentina.com and I will share with you

"ALL YOU NEED TO KNOW ABOUT TWO-ZONE COOKING".

 

Once the steaks hit the grill don’t poke or squeeze it down. Allow a sear to build evenly.

 

Flip your steaks three times, so each surface gets two sessions in the direct heat. The frequency of the flipping depends on how thick your steaks are and how hot your fire is.

 

PLEASE DO NOT JUMP THIS STEP

Rest your steaks for a minimum 10 minutes under loosely tented foil, allowing all the juices to redistribute and the meat to relax before you eat.

During my time as head chef at one of the UK’s most traditional Argentine steakhouses, I discovered that perfecting a rib-eye takes as much patience and practice as it does technique.

Treat each cook as a chance to refine your skills: grill that steak using the same steps, taste, share with friends and family, and invite their honest feedback. Over time, you’ll develop an instinct for the perfect sear, the ideal resting time and seasoning balance.

Before you know it, you’ll not only master the method but turn every gathering into an opportunity to celebrate great beef, and the joy of cooking it just the way you like.

Keep BBQing, 

From Max at Casa Argentina