Bife de Chorizo

Nutrition · per serving

Steps

1. 1

   Take the steaks out of the refrigerator 15 minutes before cooking so they lose some of their chill. Pat them very dry with kitchen paper; a dry surface helps build a better crust. Preheat a grill, grill pan, or heavy cast-iron pan over high heat until very hot.

   2 steaks (350 g each) sirloin steaks, thick-cut, about 3 cm thick
2. 2

   In a small bowl, mix the grated garlic, chopped rosemary, olive oil, fine salt, and black pepper into a loose paste.

   2 cloves garlic, finely grated1 tsp fresh rosemary, finely chopped20 ml olive oil6 g fine salt2 g black pepper, freshly ground
3. 3

   Rub the seasoning paste all over both steaks, pressing it onto the meat evenly. Let the steaks stand for 5 minutes while the cooking surface reaches full heat.

   2 steaks (350 g each) sirloin steaks, thick-cut, about 3 cm thick2 cloves garlic, finely grated1 tsp fresh rosemary, finely chopped20 ml olive oil6 g fine salt2 g black pepper, freshly ground
4. 4

   Cook the steaks over high heat for 4-5 minutes on the first side without moving them, until deeply browned and lightly charred at the edges. Turn and cook 4-5 minutes on the second side for medium-rare to medium. If the steaks are very thick or the heat is extremely fierce, briefly stand them on their fat edge for 30-60 seconds. For best results, aim for an internal temperature of 52-54°C for medium-rare or 57-60°C for medium.

   2 steaks (350 g each) sirloin steaks, thick-cut, about 3 cm thick
5. 5

   Transfer the steaks to a warm plate and rest for 5 minutes so the juices redistribute. Resting is essential; cutting too early will make the meat lose moisture.

   2 steaks (350 g each) sirloin steaks, thick-cut, about 3 cm thick
6. 6

   Slice the steaks against the grain or serve whole. Finish with flaky salt and serve immediately.

   2 steaks (350 g each) sirloin steaks, thick-cut, about 3 cm thick2 g flaky salt

Origin & History

Bife de chorizo is one of Argentina's most iconic steakhouse cuts, usually taken from the sirloin strip and prized for its rich beef flavour and generous thickness. It reflects the country's deep grilling tradition, where high-quality beef is often seasoned simply and cooked over fire to let the meat speak for itself.