📝 About This Recipe
Experience the soul of the Pampas with this Ojo de Bife, the crown jewel of the Argentine asado. This thick-cut ribeye is celebrated for its intense marbling and the 'eye' of fat that melts into the meat, creating a buttery texture and robust beefy flavor. Grilled over high heat to achieve a salty, charred crust while remaining tender and juicy inside, it is the ultimate expression of Latin American fire-cooking traditions.
🥗 Ingredients
The Beef
- 4 pieces Ojo de Bife (Ribeye Steaks) (cut at least 1.5 to 2 inches thick, approximately 14-16 oz each)
- 3 tablespoons Sal Parrillera (Argentine Grilling Salt) (or high-quality coarse sea salt)
- 1 tablespoon Vegetable Oil (neutral oil for lightly coating the grates)
Authentic Chimichurri Sauce
- 1 bunch Fresh Flat-Leaf Parsley (very finely chopped, no stems)
- 4 cloves Fresh Garlic (minced into a paste)
- 1 tablespoon Dried Oregano (high quality)
- 1 teaspoon Red Chili Flakes (Ají Molido) (adjust for desired heat)
- 1/4 cup Red Wine Vinegar (adds essential acidity)
- 1/2 cup Extra Virgin Olive Oil (good quality cold-pressed)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Remove the ribeye steaks from the refrigerator at least 45-60 minutes before cooking. This is crucial to ensure the meat cooks evenly throughout and reaches the desired internal temperature without burning the exterior.
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2
Prepare your Chimichurri: In a small bowl, combine the finely chopped parsley, minced garlic, dried oregano, and red chili flakes. Stir in the red wine vinegar, then slowly whisk in the olive oil. Season with salt and pepper. Let this sit at room temperature to allow the flavors to marry.
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3
Prepare your grill (preferably charcoal or wood-fired for authenticity). Create a two-zone heat setup: one side with high, direct heat and one side with lower, indirect heat.
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4
Pat the steaks completely dry on all sides using paper towels. Moisture is the enemy of a good crust (the Maillard reaction).
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5
Generously season the steaks with Sal Parrillera or coarse sea salt on all sides, including the fatty edges. Do not use fine table salt, as it will over-salt the meat; coarse salt creates the signature Argentine crust.
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6
Clean the grill grates with a wire brush and lightly oil them using a folded paper towel dipped in vegetable oil.
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7
Place the steaks directly over the high-heat zone. You should hear a loud, aggressive sizzle. Sear for 4-5 minutes without moving them to develop a deep, mahogany-colored crust.
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8
Flip the steaks using tongs (never a fork, as piercing the meat releases juices). Sear the second side for another 4-5 minutes.
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9
Use tongs to hold the steaks upright and sear the fat cap on the side for 1 minute to render some of the fat and make it crispy.
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10
Check the internal temperature with an instant-read thermometer. For medium-rare, aim for 130°F (54°C). If the steaks are thick and need more time but the outside is dark enough, move them to the indirect heat zone to finish cooking.
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11
Remove the steaks from the grill and place them on a warm cutting board or platter.
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12
Rest the meat for at least 10 minutes. This allows the muscle fibers to relax and the juices to redistribute, ensuring a succulent bite.
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13
Slice the Ojo de Bife against the grain into thick strips or serve whole, topped with a generous spoonful of the fresh chimichurri.
💡 Chef's Tips
Always use thick-cut steaks; thin ribeyes will overcook before a proper crust forms. Never use a food processor for chimichurri; hand-chopping the parsley preserves the texture and prevents the sauce from becoming a bitter paste. If using charcoal, add a few chunks of oak or hickory wood to mimic the traditional 'leña' (wood) flavor of a true Argentine asado. Avoid flipping the meat constantly; one or two flips is all you need to maintain a high surface temperature for the crust. Salt the meat only right before it hits the grill to prevent the salt from drawing out moisture too early.
🍽️ Serving Suggestions
Pair with a robust Argentine Malbec to cut through the richness of the ribeye fat. Serve alongside 'Papas Fritas' (crispy french fries) or a classic 'Ensalada Mixta' of lettuce, tomato, and onion. Grilled provoleta (melted provolone cheese with oregano) makes for the perfect traditional starter. Accompany with grilled seasonal vegetables like bell peppers and onions charred right on the grates. Provide a small bowl of extra chimichurri and 'Salsa Criolla' on the table for guests to add as they please.