Bife Ancho
A classic Argentinian cut of beef, known for its rich marbling and flavor. Commonly grilled to perfection.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Argentina's vast Pampas grasslands and gaucho culture have deeply influenced its cuisine, with beef playing a central role. Cattle ranching became a major industry in the 19th century, providing the foundation for Argentina's renowned beef-centric dishes. Bife Ancho, as a premium cut, reflects this heritage.
Bife Ancho is deeply ingrained in Argentinian culinary culture and is often enjoyed during social gatherings, celebrations, and family meals. It represents a sense of national pride and is associated with the traditional asado (barbecue).
Asado Tradition
Bife Ancho is a staple of the Argentinian asado, a social event centered around grilling various cuts of meat. The asado is a ritualistic process involving specific techniques and sharing among friends and family.
National Identity
Beef, particularly high-quality cuts like Bife Ancho, is considered a national symbol of Argentina. Its prominence in the cuisine reflects the country's history, economy, and cultural identity.
Social Gatherings
Sharing a Bife Ancho with loved ones is a common way to celebrate occasions and foster camaraderie in Argentinian culture. It's often accompanied by wine, conversation, and other traditional dishes.
Bife Ancho boasts a rich, beefy flavor complemented by subtle smoky notes from grilling. Its abundant marbling contributes to a succulent and tender texture.
The primary flavor is intensely beefy, derived from the quality of the Argentinian beef and the natural fats within the cut. Grilling over wood or charcoal adds a smoky complexity. Often seasoned simply with salt, pepper, and sometimes chimichurri, allowing the natural flavors of the beef to shine. The marbling renders during cooking, basting the meat from the inside and creating a juicy, rich taste.
Salt Early and Generously
Salt the Bife Ancho at least 45 minutes before grilling, or even up to a day in advance, to allow the salt to penetrate the meat and enhance its flavor. Use coarse kosher salt for best results.
High Heat Sear
Start by searing the Bife Ancho over high heat to create a flavorful crust. Then, reduce the heat to medium to cook the meat to your desired doneness.
Resting is Crucial
Allow the Bife Ancho to rest for at least 10 minutes after grilling before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Doneness
The internal temperature of the Bife Ancho depends on personal preference. A meat thermometer is highly recommended to achieve the desired level of doneness (e.g., rare: 125-130°F, medium-rare: 130-135°F, medium: 135-145°F).
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