Ribeye: the secret to a perfect barbecue

If you're a barbecue lover, you've certainly heard of bife ancho (ribeye steak), a classic cut from traditional Argentine barbecue that has become very popular throughout Brazil and is one of the best meats for barbecue. But what makes bife ancho such a prized cut, to the point of being considered a premium meat cut?

You'll find these and many other answers in this exclusive Mundo CIMO post! Keep reading to learn not only details of its origin and main characteristics, but also complete preparation tips. All so you can extract the maximum potential from the cut and discover the exceptional flavor of bife ancho.

Happy reading!

What is bife ancho?

Bife ancho is a traditionally Argentine cut, as already mentioned, which means "wide steak." This is because this beautiful piece of meat — taken from the part of the sirloin with the shortest fibers — tends to be about 5 cm thick.

What are the main characteristics of bife ancho?

The main characteristics of bife ancho on the grill revolve around its striking flavor and juiciness, even though it's a thick and robust cut. In addition, bife ancho has a considerable size and a thickness that allows for both even cooking and a good sear, thus excelling in preserving a large volume of the meat's juices.

But, even before being grilled, a good ancho shows excellent marbling, which is the distribution of fat marbled within the meat — this being one of the main factors to ensure a rich flavor and tender texture.

How to choose the right bife ancho?

Choosing the right bife ancho for barbecue involves a good, quick observation of the cuts' appearance. Here are some tips to help with selection:

Analyze the marbling of the bife ancho

To identify good marbling, observe the quantity and distribution of intramuscular fat — the white streaks that appear within the meat.

Ideally, the fat should be well distributed in small veins throughout the steak, without forming large clumps. This fat melts during cooking, providing a more intense flavor and maintaining the steak's juiciness.

Ensure a cut with the ideal thickness

The thickness of the bife ancho is crucial to ensure perfect cooking, so it's ideal to choose cuts that are 4 to 5 cm thick. This thickness allows the meat to cook evenly, staying juicy inside and with a caramelized crust on the outside.

Cuts that are too thin tend to cook too quickly, losing juiciness and flavor.

Have sharp barbecue knives to cut the bife ancho

Using a sharp barbecue knife is crucial to cut bife ancho without damaging its short, delicate fibers. Always rely on the best barbecue knives to ensure precise and clean cuts from trimming and cleaning to portioning the ancho, always aiming to maintain the meat's texture and structure intact.

Marinades, sauces, and seasonings for bife ancho barbecue

A good marinade can add flavor even to the innermost layers of the bife ancho, which is usually more complicated given the thickness of the meat.

Try a classic marinade with olive oil, garlic, rosemary, and thyme, letting the cut marinate for at least 2 hours if you have less time, but preferably overnight, so the flavors penetrate the meat well.

Dry rubs — such as coarse salt, black pepper, paprika, garlic powder, and famous ready-made dry rubs — should be applied about 30 minutes before taking the meat to the grill. This allows the seasonings to adhere well to the surface of the meat, creating a flavorful crust during the searing of the bife ancho on the grill.

Finally, we have flavored butters and chimichurri. Both are excellent alternatives to apply over the bife ancho on the grill, both during preparation and when it's ready.

Grilling a bife ancho to perfection

As you can see, the thickness of bife ancho is one of its strongest points. But the fact is that this characteristic also requires special care, especially when grilling the meat. It is very important to be as precise as possible in the process, which makes a food thermometer important to help — ideal for facilitating the process and controlling the preparation along with grilling time:

• Rare bife ancho: 3 to 4 minutes per side, with an internal temperature reaching 53ºC;

• Medium bife ancho: 6 minutes per side, reaching 61.5ºC internal temperature;

• Well-done bife ancho: 8 minutes per side, with the thermometer indicating 70ºC.

It's also a good tip to prefer tongs over forks when flipping the meat, preventing the hole made from letting some of the meat's juices leak out.

Side dishes for bife ancho barbecue

The right side dishes can complement and enhance the flavor of bife ancho, and an excellent alternative is to bet on salads and grilled vegetables, considering the many flavor profiles that can be explored in this type of preparation.

The lightness, freshness, and especially the acidity that can be offered by citrus elements — even seasoning traditional salads with lemon juice, for example — provide the ideal counterpoint to the bife ancho's striking flavor and richer aspect.

With these tips and techniques, you are ready to prepare a bife ancho worthy of a professional barbecue! From choosing the meat to preparing, seasoning, and accompanying it, every step is crucial to ensure a delicious and memorable result.

Learn more about meat cuts and barbecue techniques at Mundo CIMO. You are invited to also explore all the secrets of saltimbocca on the grill and continue expanding your arsenal!