How to Cook the Perfect Gaucho Bone-In Ribeye!

White Line

Equipment needed:

- Cast Iron Skillet

Our recipe uses a cast iron skillet because it can be transferred from stove to oven and vice versa.

- Oven

White Line

Ingredients:

- Olive Oil

- Coarse Salt & Pepper 

We are steak purists, so we just use salt and a little pepper. However, you can add any herbs and seasonings you like.

- Gaucho Bone-In Ribeye

White Line

Lets Do This!

- Remove the meat from the refrigerator and pat dry with paper towel 

- lightly cover both sides of steak with olive oil and pepper 

- generously apply coarse salt to both sides as well

White Line

- Let steak sit on counter for 20 mins to bring to room temperature

You can use this time to think about how yummy your steak is going to be!

- After 20 mins, place cast iron pan in oven then preheat oven to 500°

It is important to heat the skillet slowly so you don't damage your pan.

- Once the oven reaches 500° remove skillet (using oven mits) and place on stove top setting it to HIGH heat.

- Place prepared meat into pan and sear for 1 minute on each side.

White Line

Sear it!

- Use an instant read thermometer to determine your steak's internal temperature.  (Medium rare is between 130-140 degrees.)

- Remove from heat, cover with aluminum, and allow the meat to rest for 10 mins! 

White Line

Perfect it!

- After searing place pan in the oven for 2 minutes

- Place skillet back into the oven and roast until desired doneness.

White Line

Cook it!

- The meat will continue to cook after you have removed it from the heat, so take it out a little earlier to avoid over-cooking.

White Line

Pro tip!

New  Item!

Gaucho Bone-In Ribeye, USDA Prime (24 oz.)

White Line

Now you can be your own Gaucho!