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Bife Ancho (Argentinean Rib Eye)

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“Bife ancho is similar to what is known as the rib eye steak and is sold either boneless or bone-in. The meat is well marbled, and, so, is very tender and flavorful. Each steak should be thick-cut, about 1 1/2 - 2 inches.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 3 lbs rib eye steaks (4 steaks each 12 oz and 1 1/2 to 2 inches thick)
  • sea salt

Directions

  1. Rub both sides of the steaks with sea salt and let rest 30 minutes before cooking.
  2. Sear the meat on a hot grill; once the juices start to accumulate on the upper side of the steak, it is time to flip.
  3. Flip only once; when the juices start to accumulate on the cooked upper side, the steaks are done.

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