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Ojo de Bife / Ribeye Roast — Argentina
Ojo de Bife / Ribeye Roast — Argentina
Ojo de Bife / Ribeye Roast — Argentina
Ojo de Bife / Ribeye Roast — Argentina
Ojo de Bife / Ribeye Roast — Argentina
Ojo de Bife / Ribeye Roast — Argentina

Ojo de Bife / Ribeye Roast — Argentina

  • $70.00

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Ojo de Bife / Ribeye Roast — Argentina

Ojo de Bife, Bife Ancho, Ribeye Roast

A whole Argentine ribeye, generously marbled and built for a crowd. One piece comfortably feeds 4 to 5 people: grill it whole and carve it at the table, or cut your own thick steaks.

The Profile

Tenderness: Bold
Flavor: Intense
Fat: Bold

Recommended Cooking Methods:

Open Fire GrillOpen Fire Grill
Reverse SearReverse Sear
Cast Iron SkilletCast Iron Skillet

The Grill Master's Take

Why we curated this cut: A steakhouse ribeye in Miami easily runs $50 a person. This piece puts the same experience on your own grill, for the whole table, at a fraction of that.

Asado Collective Team

Pro-Tips for the Perfect Cook

Whole or steaks: For a crowd, cook it whole over indirect heat and sear at the end. For steaks, cut them 1.5 inches thick.

Thaw right: Thaw in the fridge for 24–48 hours, then let it sit out 40 minutes before cooking.

Temperature: Pull it at 125–130°F for medium-rare and rest 10 minutes before carving.