Counter 09 · Latin Grill
Reverse-Seared Bife Ancho on Salt
A 2-inch bone-in ribeye cooked reverse-sear style, slow on the cool side of the grill and then seared over hot coals, served on a board scattered with coarse salt so every slice picks up crunch.
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 3
- Level
- Medium
Bife ancho is the Argentine ribeye, loved for the fat-laced cap that melts over the fire. A very thick steak needs a two-zone fire: bring it gently up to temperature on the cool side, then finish directly over the coals for crust. This reverse sear leaves almost no gray band under the surface. Serving on a salted board is a parrilla habit worth copying; as you slice, the juices and salt flakes mix into their own seasoning. Go light on salt before cooking and let the board do the rest.
Method
-
Season the ribeye with the kosher salt 1 hour before cooking and leave it at room temperature for the last 30 minutes.
-
Set up a two-zone charcoal fire with the coals banked on one side; with the lid closed, the cool side should hold about 250 F.
-
Place the steak on the cool side with the bone facing the coals. Cover and cook 30 to 40 minutes, until the center reads 115 F.
-
Meanwhile, rub the cut garlic over a wooden serving board and scatter the coarse salt across it.
-
Rub the steak with oil, move it directly over the hot coals and sear 1 1/2 to 2 minutes per side with the lid open, until well crusted and 125 to 128 F inside.
-
Rest the steak on the salted board for 5 minutes and crack pepper over it. Cut the meat from the bone, slice across the grain and press the slices into the salt before serving with lemon.
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