Ribeye steak is one of the most delicious and popular cuts of beef. But cooking the perfect ribeye in an Argentine style can be a bit tricky, especially if you want it juicy and full of flavor. 

In this article, I will cover the best methods for cooking ribeye steak like an Argentine asador. From preparing it in an Argentine parrilla to using a pan or your oven, I’ll share all my secrets for getting the perfect sear. Let’s get started!

What is Ribeye Steak?

Ribeye steak comes from the rib section of the cow, specifically from the rib primal cut, known for its rich flavor and tenderness. The ribeye can be either bone-in or boneless, with the bone-in version often called “tomahawk steak” when that bone is left extra long.

Also, the ribeye has a “beefy” taste that stands out compared to other cuts. Its tenderness comes from the fact that the rib section doesn’t get much exercise, resulting in softer muscle fibers.

Now, if you want to pick the very best ribeye steak, you need to look for its defining feature: its marbling. This refers to the streaks of fat within the muscle, which melts during cooking, making the steak incredibly juicy and flavorful. 

How to Choose the Perfect Ribeye

When picking the perfect ribeye steak, especially if you’re lucky enough to find Argentine meat, there are a few key factors to consider:

• Freshness: Always choose the freshest steak available. Fresh meat will have a bright red color and firm texture. If you’re buying packaged steak, check the sell-by date.
• Thickness: Aim for a ribeye that’s at least 1 to 1.5 inches thick. These are easier to cook evenly and ensure a nice crust on the outside while keeping the inside juicy.
• Quality Grades: Meat quality is graded based on marbling and age. In the U.S., the top grades are Prime, Choice, and Select. Argentine beef is often grass-fed, which can result in leaner meat but with a more intense flavor.

Grilling Your Ribeye

Grilling ribeye steak on an Argentine parrilla is a fantastic way to bring out the best flavors of the meat. Here’s how to prepare for the perfect parrilla experience:

Preheating the Parrilla

Start by lighting the charcoal and letting it burn down until you have a bed of hot, white ash-covered coals. This can take about 30-45 minutes. Then, spread the coals evenly to create a consistent heat source.

While the parrilla is heating up, season your ribeye generously with coarse salt. In Argentina, it’s common to use only salt and pepper to let the natural flavors of the beef shine through.

Grilling the Steak

Place the ribeye directly over the hottest part of the grill. Sear each side for about 3-4 minutes to develop a nice crust, and then move the steak to a cooler part of the grill to cook through without burning. This method is essential for thicker cuts like t-bone!

Cooking Times and Temperature

Cooking times and temperature are also important for getting a great steak: 

• For medium-rare: Grill for about 6-8 minutes per side or until the internal temperature reaches 130°F (54°C).
• For medium: Grill for about 8-10 minutes per side or until the internal temperature reaches 140°F (60°C).

You can add a touch of Argentine flair by grilling vegetables like bell peppers and onions alongside your steak, or by serving it with chimichurri sauce—a classic Argentine condiment made with parsley, garlic, vinegar, and olive oil.

Here’s how to prepare it: 

Cooking Ribeye in the Oven 

You can also cook a delicious ribeye in the oven, using the reverse searing method to ensure even cooking and a beautiful crust. Here’s how to get started:

1. Preheating the Oven: Set your oven to a low temperature, around 250°F (120°C) to slowly cook your steak evenly from edge to edge.
2. Setting Up: Place a wire rack on a baking sheet so air can circulate around the steak, cooking it evenly. Season the ribeye generously with salt and pepper, or your preferred seasoning blend.
3. Slow Cooking in the Oven: Place the seasoned ribeye on the wire rack and cook the steak until it reaches an internal temperature of about 10-15°F (5-8°C) below your desired final temperature (e.g., 115°F/46°C for medium-rare).

By using the reverse sear method in the oven, you’ll achieve a perfectly cooked ribeye with a delicious, caramelized crust.

Pan-searing Ribeye

Pan-searing is another great method to prepare your ribeye. Here’s how to prepare it:

• Choosing the Right Pan: Use a heavy skillet (the best are made of cast iron), as it retains heat well and ensures a good sear.
• Preheating the Pan: Heat it over high heat for about 3 minutes until it gets really hot to get a nice sear.
• Searing the Steak: Add a small amount of oil with a high smoke point (like vegetable or canola oil) to the hot skillet. Place the ribeye in the pan and sear without moving it for about 3-4 minutes on each side. You’ll get the most delicious caramelized crust!
• Adding Flavor: Towards the end of the cooking process, add a few tablespoons of butter, crushed garlic cloves, and fresh herbs like thyme or rosemary to the pan.

After searing, let the steak rest on a cutting board for 5-10 minutes for the juices to redistribute. Finally, slice the ribeye against the grain for maximum tenderness.

All in all, cooking a ribeye steak using these methods can bring out the best flavors and textures in your meat. Each technique will give your meat a different flavor and texture, which will also depend on the quality of your beef and its seasoning, and careful cooking. Ready to get started? Incorporate ribeye as part of your Argentine Asado and enjoy!