Argentinian Grilled Entrecot (Ribeye Steak)

• •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. 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. 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. 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. 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. 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. 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. 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.