Bife Ancho (Argentinean Rib Eye)

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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)
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DIRECTIONS

  • 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.
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