If you are a meat lover, or an Asado enthusiast, chances are you have heard of the legendary Argentine t-bone steak, also known as bife con lomo. Which when translated means “steak with tenderloin”. The reason being is the T-bone is made up of 2 different muscle groups.
This is a cut of beef that includes a T-shaped bone with meat on both sides: the larger side is the rib eye (ojo de bife) and the smaller side is the tenderloin (solomillo). It is one of the most popular and expensive cuts of meat in Argentina, where they have a long tradition of being one of the world’s meat epicenters and consuming more beef per capita than any other country.
How do you achieve that juicy, tender, and flavorful result that will make your mouth water and your guests applaud? Well, you are in luck, because in this article we will share with you some tips and tricks on how to grill Argentine t-bone steak like a pro.
Go above and beyond for sourcing the quality of your T-bone, because this alone will be one of the most influential factors of the quality of the meat.
You can either buy it from a butcher or a supermarket, or you can order it online from a reputable source, but make sure that you are confident in the quality of the supply chain, is it pasture-raised, feedlot, wagyu, or matured? Make sure the steak is thick enough (at least 1.5 inches or 4 cm) and has a nice layer of fat on the edge. The fat will add flavor and moisture to the meat, and you can trim it off later if you prefer. You also need to check the color and texture of the meat: it should be bright red, firm, and slightly marbled. Avoid meat that is brown, soft, or dry.
This is where you can get creative and add your personal touch. Some people like to keep it simple and just use salt and pepper, while others like to add herbs, spices, garlic, or even chimichurri sauce, a traditional Argentine condiment made with parsley, oregano, garlic, vinegar, and oil. Whatever you choose, make sure you season the steak generously and evenly on both sides and let it rest at room temperature for about an hour before grilling. It is key to stabilize the temperature of the meta before it goes to the grill. This will allow the heat and flavors to penetrate the meat more efficiently and make it more tender.
You can use either a charcoal or a gas grill, but the most authentic way to grill Argentine t-bone steak is to use a wood fire. This will give the meat a smoky and aromatic flavor that is hard to beat. You can use any kind of hardwood, ideally a fruit wood, such as oak, hickory, or mesquite, but avoid softwood, such as pine, as it will produce too much smoke and make the meat bitter. You need to build a well stoked and steady fire and wait until the coals are glowing and covered with a thin layer of ash. While you wait for your fire you can clean and oil the grill grate, to prevent the meat from sticking.
Top Tip Alert! A top tip for stopping your meat for sticking to the grill: Use an onion! Slice an onion in half and rub it onto the grill just before putting on the meat.
This is the most important part, as you need to pay close attention to the temperature, the time, and the doneness of the meat. You want to grill the steak over high heat, to create a nice crust and seal in the juices, but not too high, to avoid burning or drying out the meat. You also want to grill the steak for the right amount of time, depending on how thick it is and how you like it cooked. A general rule of thumb is to grill the steak for about 4 minutes per side for rare, 5 minutes per side for medium-rare, 6 minutes per side for medium, and 7 minutes per side for well-done. However, these are only approximate times, and the best way to check the doneness of the steak is to use a meat thermometer. The ideal internal temperature for rare is 125°F (52°C), for medium-rare is 135°F (57°C), for medium is 145°F (63°C), and for well-done is 160°F (71°C).
The best way to know when the steak is ready to serve is when the juices flow upwards onto the topside of the meat, this is a good rule of thumb to know when your steak is medium
This is a crucial step that many people skip, but it makes a huge difference in the quality and taste of the meat. You need to let the steak rest for about 5 minutes after grilling, on a cutting board or a platter, loosely covered with aluminum foil. This will allow the juices to redistribute and the fibers to relax, making the meat more juicy and tender. You also need to cut and serve the steak properly, by slicing it against the grain and on a diagonal. This will make the meat easier to chew and more flavorful. You can serve the steak with your favorite side dishes, such as salad, potatoes, bread, or corn on the cob. There is nothing more delicious than an Argentine t-bone steak!
Salud, enjoy!
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Special Bonus: Sign up now and get a FREE guide: "5 Secrets to Perfect Asado Every Time"