Ribeye, Argentina specialty

The ribeye is an exceptional place to put on the grill and a kind of brand argentinidad court. It is the center of what is known in Argentina as rib-eye, cut a very tasty and complex taste that is gaining adherents among lovers roast. What complex taste is thanks to the many marbling draw lines between the muscles of the rib-eye, also called lomo banned in Chile (where the ribeye, so famous in Argentina, is called loin eye)

In Spain, the ribeye is removed from the cuts called needle and morrillo in the United States corresponds to the cut known as rib eye, but either the ribeye is called, with its unique flavor and texture ultra tender they say that there are those who cut him spoon is a delight and a treat (it is quite more expensive than other good cuts of beef).

They are Argentines who most experience in this ribeye, which, however, even in lands near Los Andes, spent many years as an unknown to most supporters of the roast and meat. This is because the price of a ribeye, which can cost about $ 27 per half kilo. But the word about your sabrosura has started to run.

While there are many who confuse it with the rib-eye, which is where is removed, with the ribeye, the latter is much more versatile, which is achieved only taking much care muscles and membranes surrounding this court It has a tubular or slightly cylindrical.

There are many ways to prepare (baked, disco, grilled, mustard, herb sauce, marinated in soy, etc.), but the grill is where it gets all the splendor of its tastiness. Cooked over hot coals flavor of the meat shines. Especially if he can get a good piece of an animal that has been fed only grass or pasture and mostly has been completed with non-GM grains.

Note: The time that your cuts will be on the grid depends on what your favorite cooking point. Although tastes are of each, I tell you that the ribeye is better when it is in its point (medium), ie with red center. The flesh is in this doneness when the cut feels firm but springy to the touch (this can be measured with a fork instead of puncturing only pushes the meat, or by pressing your piece of meat with the middle finger and index finger).