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Buenos Aires (Argentina)
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Main course
Meat
Food Flavour DNA
Nutritional Values
680kcal
58gProtein
—Carbs
52gFat
—Fibre
350 gServing
* Per serving · 350 g. May vary.
Argentinian Ribeye Steak
How to order / say it
Say it
Bife de chorizo — [BEE-feh deh cho-REE-zoh]
Order
I'd like the bife de chorizo, please.
Locally
Quisiera el bife de chorizo, por favor.
Say locally
Juicy, thick-cut ribeye steak typically grilled to perfection.
Why try it?
Bife de chorizo exemplifies the Argentina love affair with beef, showcasing their rich cattle ranching history. It's a customary experience to enjoy this dish in a traditional 'parrilla' setting, reflecting Argentina's social and cultural identity around shared meals.
How it tastes
This steak boasts a beautifully charred crust with a tender, juicy interior. Completing the flavor are notes of smoky, grilled fat that melt in your mouth. It's served hot off the grill, often accompanied by chimichurri sauce.
Origin & History — first documented: 1850
Originating in the mid-19th century when cattle ranching became prominent, Bife de chorizo gained popularity as it represented a staple of Argentinian asado culture. This dish evolved with the thriving beef industry in Buenos Aires, becoming a symbol of high-quality local produce.
Recipe
Ingredients
- 🥩 500 g ribeye steak
- 🧂 5 g salt
- 🧂 5 g black pepper
- 🫒 20 ml olive oil
Method
- 1 Season the steak generously with salt and black pepper on both sides.
- 2 Heat the grill to high and lightly oil the grates.
- 3 Place the steak on the grill, cooking each side for 5-7 minutes for medium rare.
- 4 Remove the steak from the grill and let it rest for 5 minutes before serving.
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