Asado (Argentinian roasted ribeye)

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Asado (Argentinian roasted ribeye)

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!








Preparation method

  • Salt the ribeye approximately one hour in advance with plenty of salt and leave it to stand.
  • Roast the meat over a wood fire, ensuring that the wood doesn't smoke too much.
  • Allow to rest in a warm place for at least ten minutes.

Serving suggestions

  • Serve with rustic bread and salad.
  • Serve the classic way with beurre maître d'hôtel or another herb butter.
  • Serve with components such as potato, mushroom, onion, tomato, sweet pepper, courgette, or aubergine, etc.

Previous page