Few experiences rival the moment a ribeye steak meets real flame. The fat begins to sizzle, the air fills with the rich scent of smoke and char, and time seems to slow as the fire does its work. This is where the essence of grilling begins, with simple ingredients elevated by heat, patience and passion.
The Flamery Asado Grill is made for moments like this. Inspired by Argentinian tradition, it captures the pure beauty of open fire cooking, the steady rhythm of turning, basting and watching as the meat transforms.
This is more than a recipe. It is an experience that brings flavour, connection and celebration to every table.
Choosing the Right Cut
The perfect ribeye starts with the right balance of marbling and thickness. Look for steaks around three to four centimetres thick with a deep, even layer of fat. Grass fed beef works beautifully here, as its flavour stands up to the intensity of smoke and wood.
If possible, bring your ribeye to room temperature before cooking. This ensures even heat distribution and allows the fat to render perfectly without drying out the meat.
Flavour Foundations
Fire cooking celebrates simplicity. With the ribeye, less is more.
Rub the marinade generously over the steaks and allow them to rest for at least 30 minutes. The olive oil helps the seasoning bond with the meat while the rosemary gently perfumes the fat as it renders.
The Fire Setup
Set up the Flamery Asado Grill with a bed of glowing embers. Use hardwood such as oak or beech for a steady burn and gentle smoke. Adjust the rack to sit about 20 to 25 centimetres above the coals.
The heat should be moderate, so that you can hold your hand near the grill for two or three seconds before it feels too hot.
If you are cooking more than two steaks, ensure you have a cooler zone on the grill for resting and finishing.
Cooking the Ribeye
Place the ribeye steaks directly over the hottest part of the flame. You should hear an instant sizzle.
Sear each side for two to three minutes, turning once, until a deep crust begins to form.
Move the steaks to a slightly cooler section of the grill to continue cooking gently.
Use the ETI BlueDOT Oven Thermometer to monitor the internal temperature from the side of the grill. For a perfect medium rare, aim for around 54 to 56 degrees Celsius before resting.
The BlueDOT allows you to track the exact temperature of the meat without losing heat or guessing. It is precision that keeps your fire cooking effortless.
Resting and Finishing
Once cooked, remove the steaks from the heat and rest them for at least five minutes. This allows the juices to redistribute and keeps the meat tender.
Drizzle with a little more EatAlfresco Olive Oil and scatter over fresh rosemary or thyme. The residual warmth will release their fragrance, blending perfectly with the smoky aroma of the beef.
Serve the ribeye sliced against the grain on a warm plate with grilled vegetables or charred flatbreads from the same fire.
Serving Suggestion
Pair this with a simple chimichurri made from chopped parsley, oregano, garlic, red wine vinegar and olive oil. The freshness cuts through the richness of the ribeye and mirrors the spirit of Argentinian cooking.
Enjoy outdoors with friends, a glass of red wine and the sound of fire as your soundtrack.
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The Art of Fire – Argentinian Ribeye Feast Cooking Over Flame
Argentinian Ribeye Feast Cooking Over Flame
A celebration of simplicity, smoke and fire
Few experiences rival the moment a ribeye steak meets real flame. The fat begins to sizzle, the air fills with the rich scent of smoke and char, and time seems to slow as the fire does its work. This is where the essence of grilling begins, with simple ingredients elevated by heat, patience and passion.
The Flamery Asado Grill is made for moments like this. Inspired by Argentinian tradition, it captures the pure beauty of open fire cooking, the steady rhythm of turning, basting and watching as the meat transforms.
This is more than a recipe. It is an experience that brings flavour, connection and celebration to every table.
Choosing the Right Cut
The perfect ribeye starts with the right balance of marbling and thickness. Look for steaks around three to four centimetres thick with a deep, even layer of fat. Grass fed beef works beautifully here, as its flavour stands up to the intensity of smoke and wood.
If possible, bring your ribeye to room temperature before cooking. This ensures even heat distribution and allows the fat to render perfectly without drying out the meat.
Flavour Foundations
Fire cooking celebrates simplicity. With the ribeye, less is more.
Marinade
Rub the marinade generously over the steaks and allow them to rest for at least 30 minutes. The olive oil helps the seasoning bond with the meat while the rosemary gently perfumes the fat as it renders.
The Fire Setup
Set up the Flamery Asado Grill with a bed of glowing embers. Use hardwood such as oak or beech for a steady burn and gentle smoke. Adjust the rack to sit about 20 to 25 centimetres above the coals.
The heat should be moderate, so that you can hold your hand near the grill for two or three seconds before it feels too hot.
If you are cooking more than two steaks, ensure you have a cooler zone on the grill for resting and finishing.
Cooking the Ribeye
Place the ribeye steaks directly over the hottest part of the flame. You should hear an instant sizzle.
The BlueDOT allows you to track the exact temperature of the meat without losing heat or guessing. It is precision that keeps your fire cooking effortless.
Resting and Finishing
Once cooked, remove the steaks from the heat and rest them for at least five minutes. This allows the juices to redistribute and keeps the meat tender.
Drizzle with a little more EatAlfresco Olive Oil and scatter over fresh rosemary or thyme. The residual warmth will release their fragrance, blending perfectly with the smoky aroma of the beef.
Serve the ribeye sliced against the grain on a warm plate with grilled vegetables or charred flatbreads from the same fire.
Serving Suggestion
Pair this with a simple chimichurri made from chopped parsley, oregano, garlic, red wine vinegar and olive oil. The freshness cuts through the richness of the ribeye and mirrors the spirit of Argentinian cooking.
Enjoy outdoors with friends, a glass of red wine and the sound of fire as your soundtrack.
Cook it Yourself
Recreate this feast at home using:
🔥 The Flamery Asado Grill
🔥 The ETI BlueDOT Oven Thermometer
🔥 The EatAlfresco Extra Virgin Olive Oil Collection
Together they bring control, flavour and authenticity to every cook.
Related Posts
The Art of Fire – Langoustines with Garlic Chilli Butter
Low and Slow vs Searing Hot Mastering Techniques on a Flamery Grill
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The Social Side of Asado Why It Brings People Together