In Argentina, bife angosto is the thick-cut strip steak that every parrilla serves: a deep golden crust on the outside and a juicy, rosy center. It needs almost nothing, just coarse salt, pepper and a very hot grill.
The whole secret is temperature. Let the meat lose its chill, get the grill really hot, cook it fast and give it a short rest before slicing. Dinner is ready in under 30 minutes.
Why you’ll love it
- Steakhouse results at home with just five ingredients.
- Ready in 27 minutes, including the rest.
- Golden crust, juicy center: the classic Argentine grill style.
Quick facts
Prep: 10 min
Cook: 12 min
Total: 27 min
Servings: 4
Estimated cost per serving: $6.40
Ingredients
- 4 strip steaks (New York strip), about 10 oz (280 g) each
- 2 tsp coarse salt
- 1 tsp black pepper
- 1 tbsp oil
- 1 tbsp butter (optional)
Step-by-step method
-
Take the chill off. Take the steaks out of the refrigerator 20 minutes before cooking.
-
Dry and season. Pat them dry, brush with the oil and season with the salt and pepper.
-
Grill. Cook over high heat for 4 to 6 minutes per side, depending on how you like your steak.
-
Add butter. If you like, top with the butter at the end.
-
Rest. Let the steaks rest for 5 to 7 minutes before slicing.
How to know it is done
The steaks are ready when both sides have a deep golden crust and the center has reached your preferred doneness; an instant-read thermometer makes it easy (the USDA recommends 145°F / 63°C followed by a 3-minute rest). Times are estimates, so go by the crust and the thermometer.
Tips for the best result
- Measure and prep all the ingredients before you start.
- Taste and adjust the salt and seasoning at the end of cooking.
- Do not skip the resting time: it keeps the juices inside and improves texture and flavor.
Storage and reheating
Store leftovers in a tightly sealed container in the refrigerator for up to 3 days. Reheat gently to keep the best texture.
Approximate nutrition per serving
About 535 calories per serving. Nutrition is an estimate and varies with brands and portion size.
Leer esta receta en español: Bife Angosto a la Parrilla
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