Meat for dinner for two
A good cut, a wine to go with it and half an hour of cooking. Nothing else needed.
Which cut to choose for two
When it's just the two of you, it's worth spending on quality rather than quantity. 250 to 300 g per person of a good cut eats better than twice as much of an ordinary one.
The ones that never let you down: ojo de bife for the marbling, lomo for tenderness, bife de chorizo for the balance of fat and meat. All three cook in a pan or on the grill in under twenty minutes.
One detail that changes the result: let it rest for five minutes before slicing. Cut it straight off the heat and the juices end up on the plate instead of in the meat.
Steaks to share
Quick-cooking cuts, in just the right portions.
What to serve with it
A young Malbec works with almost any grilled cut. If the cut is leaner, like the lomo, a medium-bodied red lets it shine more than something very powerful.
And if you'd rather skip the decision: chimichurri, coarse salt and done. The good thing about a well-chosen cut is that it doesn't need much on top.
Argentine wines
To round the dinner off.
Looking for something else?
Every cut, with filters by cooking time, cooking method and origin.
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