What does grain have to do with marbled, beautiful meat? In fact, a lot. The experts get it and meat lovers love it.
Argentine cuisine has spread well in the world's multicultural environment, providing the world with excellent ingredients and recipes. It is undeniable that one of the standing stars is none other than the so-called Argentine rib eye. Perfection of course centuries of science, depends on the natural conditions, breeding and refinement of husbandry. If you want a sensational, superb meat experience, a juicy, soft and smooth steak is one of the most satisfying can be a choice.
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What makes a good Argentinian steak
It is worth starting from the fact that the steak, or one of its most majestic rib-eye, the best known delicacies one. Simply because Argentine cattle live in pleasant conditions. They have good weather, perfect grass quality and graze freely and peacefully all year round. It may sound strange, but even the meat of a calm animal more perfect. This is not the point, of course, but the so-called fat gain. Thanks to their nutrition, they get nicely deposited in the fibres of the meat, which is what makes the cut surface so tasty and mind-blowing. In fact, it is this that gives the steak its special flavour, and it is why they live and die by the meat lovers. A generation of conscious meat eaters has grown up who now browse menus with a discerning eye, so no self-respecting restaurant can afford to be without a quality steak.
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What creates marbling
Argentine cattle graze freely in areas with high humidity. Before slaughter, however, they start to be consciously fed, so to speak fattened. Instead of grass, they are fed grain, which makes it easier to accumulate fat. The so-called marbling is influenced by the feed and the time of feeding. The longer they are fed a higher-calorie diet, the more effectively it can develop. Feeding with grain also changes the colour of the fat tissue. From a yellowish tinge to white. This affects the grading of the meat and makes it a sought-after, high-quality cooking ingredient.
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If Argentina, then parrilla
Obviously, you can now eat quality Argentinian rib eye all over the world, but if you're going to Argentina, don't even think about eating out. Of course, it's not bad there either, but there are parrillas in almost every village. Because that means nothing more than a barbecue restaurant. If there's one place where the art of grilling quality meat has been perfected, it's in the small, family-run, simple but traditional barbecue places. The best meats are found on special adjustable angle grills and, importantly, they are not marinated or prepared, but at most rubbed with salt before cooking.
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Make Argentinian steak
For the more adventurous, who have seen the kitchen up close and have worked with meat, you can actually easily get started on an Argentinian rib eye. And those professionals who have been working for years can easily prepare a perfect cut of meat. First of all, only buy the right and excellent ingredients from an expert or an importer. You're halfway there. Season the meat with salt and pepper. It's important not to overdo it with all kinds of spice mixtures or variations to suit your individual tastes! Salt, pepper! You will need a suitable grilling utensil. It's important to mention here that if you really want a good one, it should be charcoal fired, as this will add a lot of flavour to the steak. The next step is to cook it on the medium. This means that 2-2, 3-3 minutes per side should be enough, depending on the thickness of the steak of course! The main thing is to cook both sides for the same amount of time. The medium is generally accepted, but an interesting fact is that in the aforementioned parrillas, they are cooked a little longer. Of course, you have to be an expert to do this, but it does add extra flavour. The key after baking is to let it rest for 5-6 minutes.
