Ojo de Bife Argentino

The ojo de bife argentino is one of the noblest cuts of Argentine beef: beautifully marbled, tender and full of flavour. It's the ribeye that never lets you down, ideal for anyone after a premium Argentine cut for the grill or the pan.

How to cook it: sear it over high heat on both sides to build a good crust, then lower to medium until your favourite doneness; it's spectacular juicy or medium. Let it rest a few minutes before slicing so it keeps all its juices.

Perfect for: an Argentine asado with friends, a special dinner, or whenever you want to enjoy a top Argentine beef cut with no fuss.

Also known as: ribeye.