Kamado Argentino US

SEARED MATURED STEAKS OVER HIGH HEAT

SEARED MATURED STEAKS OVER HIGH HEAT

INGREDIENTS

4 Matured ribeye steaks
Pepper
Salt

STEP BY STEP

A very simple recipe for any day!

Here, all the focus is on the meat supplier. We need to find a place that offers matured meats.

Among the places where we can find this product, in the City of Buenos Aires, we can recommend Corte, Bife, Piaf, or Tomahawk.

Light the Kamado Argentino as usual and let it reach 250°C. Once we have a fire, we will move the charcoal to even out the temperature in the firebox and suffocate the Kamado by closing the air intake and exhaust for 2 minutes.

We aim for high temperatures, but without flames.

Simply season the steak with salt and pepper and cook it for 4 to 7 minutes on each side, depending on the desired doneness for this type of cut.