Bife Ancho Argentinean Rib Eye Food

BIFE ANCHO (ARGENTINEAN RIB EYE)

Bife Ancho (Argentinean Rib Eye) image

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.

Provided by threeovens

Categories Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

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

Steps:

Rub both sides of the steaks with sea salt and let rest 30 minutes before cooking.
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.
Flip only once; when the juices start to accumulate on the cooked upper side, the steaks are done.

Nutrition Facts : Calories 932.1, Fat 75.1, SaturatedFat 30.6, Cholesterol 231.3, Sodium 190.5, Protein 59.6

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