Argentinian Grilled Entrecot (Ribeye Steak)
Experience the true essence of Argentinian grilling with this succulent Entrecot, known for its rich marbling and incredible juiciness. Cooked simply with coarse salt over open flame, it's a testament to the quality of the meat.
by Marcel A.Ingredients
- •2 lb Bone-in or Boneless Ribeye Steaks (Entrecot/Bife Ancho) (cut into 1.5 to 2-inch thick 'postinhas')
- •2 tbsp Coarse sea salt (or to taste)
- •1 tsp Freshly ground black pepper (optional)
Instructions
- 1
If your ribeye is not already cut, slice it into individual steaks approximately 1.5 to 2 inches (about 4-5 cm) thick. This ensures a proper crust and juicy interior.
- 2
Generously season both sides of each steak with coarse sea salt. If using, add a pinch of black pepper. Let the steaks sit at room temperature for 15 minutes to allow the salt to penetrate slightly.
- 3
Prepare your grill for high, direct heat. If using charcoal, aim for embers that allow you to hold your hand about 15 inches (40 cm) above the grates for only 4-5 seconds. Just before placing the meat, lightly rub off any excess coarse salt from the steaks.
- 4
Place the seasoned steaks directly on the hottest part of the grill. Grill for 6-8 minutes per side for medium-rare doneness. The exact time will depend on the thickness of your steaks and the heat of your grill. You're looking for a beautiful crust to form.
- 5
To check for medium-rare (mal passada), an instant-read thermometer inserted into the thickest part of the steak should read around 130-135°F (54-57°C). The steak should feel firm but still have a good give when pressed.
- 6
Once cooked to your desired doneness, remove the steaks from the grill and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful steak.
- 7
Slice the Entrecot against the grain and serve immediately. Traditionally, no sauce is needed, letting the quality of the meat shine.
Chef's Tips
- 💡Quality Matters: The 'Gaúcho Secret' is truly the quality of the meat itself. Opt for a well-marbled ribeye from a reputable butcher.
- 💡Don't Overcook: Entrecot's marbling makes it incredibly juicy, but it's best enjoyed medium-rare. Overcooking will dry out the meat.
- 💡Resting is Crucial: Never skip the resting step! It makes a significant difference in the steak's tenderness and juiciness.
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