Gaucho Style Steak

Serves 2


  • Choose your cut of meat wisely – Che Garcia recommends rib-eye, Delmonico or New York strip.
    • Pro Tip: Organic beef is also closest in texture and flavor to the world famous Argentine beef.  
    • We choose Double bone rib eye
  • 1 teaspoon Salt
  • 2 table spoons Che Garcia Chimichurri
  • A few lemon wedges



Let’s start cooking:

Let the meat rest on a plate for 20 minutes at room temperature before cooking it. This allows the meat to cook faster and evenly.

Che Garcia loves cooking steak on the grill and also on a cast iron skillet (a la plancha).

Salt the steaks as you normally would.

Trim a piece of fat from your steak to coat a hot skillet or rub on the grill.

Cook Times for medium-rare: this may vary according to the heat source. Remove from heat at an internal temperature of 110°F so that it carries to 120°F as it rests.  

  • 12oz. steak: 3mins ea. side on medium-high heat
  • 16oz. steak: 4mins ea. side on medium-high heat
  • Double Bone Rib-Eye steak (Pictured above; Approx. 5.5lbs): 8mins ea. side
    • Finish in oven at 400°F for an additional 12mins.

Don't forget to squeeze a few lemon wedges over the steak as it's still sizzling!

Let meat rest for 3 minutes before slicing to allow juices to be reabsorbed into the cooked meat.

Slice, top off with Che Garcia Chimichurri, and serve over lettuce or your favorite salad.