Ojo de Bife Argentino – 1 steak

€11,25

Ojo de Bife Argentino – 1 steak Ribeye

Name: Ojo de Bife Argentino – 1 steak
Brand: Talho Argentino
SKU: 100023
Price: 11.25 EUR
Availability: InStock

€11,25 €45,00/kg

Taxes included. Shipping calculated at checkout.

Approx. weight 250 g

Format

1 steak€11,25 500 g€21,99 1 kg€42,98 Whole piece€104,95

Refrigerated delivery24 business hours across the Iberian Peninsula · 48/72 h to the Balearics and France
Vacuum-packedMost cuts keep 3-4 weeks in the fridge
From Argentina

One Argentine ojo de bife steak of about 250 g, cut thick and vacuum-packed individually. The way to try Argentine ribeye without buying too much: marbled, tender and with the intense flavour that made it famous.

How to cook it: take it out of the fridge half an hour before, pat it dry and sear it on a very hot griddle or grill, 3 to 4 minutes per side for medium-rare. Coarse salt at the end and two minutes' rest before slicing.

Ideal for: a dinner for one, adding a steak per guest to a barbecue or comparing cuts at the same meal.

Equivalent: ojo de bife / ribeye.

How to cook this cut

Grilled ojo de bife: getting it perfect Grill⏱ Under 15 min ▾

Ojo de bife is the opposite of vacío: here the heat is high and the time is short. It's a well-marbled cut, so it's fairly forgiving — but hitting the right doneness is what separates a good steak from a memorable one.

Before it hits the grill

Take it out of the fridge 30 minutes ahead: a steak that's cold in the middle never cooks evenly. Pat it dry if it's damp (moisture steams instead of browning) and salt it with coarse salt right before it goes on.

High heat, minimal fussing

With your hand at grill height you should only last 3 or 4 seconds: that's high heat. Lay the steak down and leave it alone for 4 to 6 minutes, depending on thickness (a 3 cm steak is closer to 6). Turn it once with tongs and repeat on the other side.

Judging doneness without cutting it

Rare: press with the tongs and it gives softly, like the base of your thumb with your hand relaxed.
Medium: it gives but springs back, with some resistance.
Well done: firm. If you got here by accident there's no going back — better to pull it off early.

Resting isn't negotiable

Give it 3 to 5 minutes on a board before slicing. Cut it straight away and all the juice ends up on the board instead of in the steak. A spoonful of chimichurri on top and you're done.

Ojo de bife in the pan: how to cook a proper steak at home Pan⏱ Under 15 min ▾

You don't need a grill to eat a proper steak. In a really hot pan, ojo de bife develops a crust that the grill, with its more open heat, doesn't always manage.

The pan is what matters

Cast iron if you have it. Heat it over a high flame until it smokes — it takes longer than people think, about 4 or 5 minutes. A lukewarm pan steams the meat instead of searing it, and it comes out grey and sad.

Step by step

Steak at room temperature and patted dry with paper. Moisture is the enemy of the crust.
A drizzle of oil in the pan, not on the meat. Coarse salt as it goes in.
3 to 4 minutes a side for a 3 cm steak, without touching it between turns.
In the last minute add a knob of butter, a crushed clove of garlic and a sprig of rosemary, and spoon that butter over the steak.
Rest for 4 minutes on a board before slicing.

Two mistakes that cost you

Putting two steaks in a small pan at once — the temperature drops and both steam instead of searing; do them one at a time. And adding the butter at the start: it burns and turns bitter. Butter always goes in at the end.

Account