Matambre | Rose Meat
January 8, 2018
Colita de cuadril | Tri-tip
January 9, 2018

Entrecôte | Rib eye steak

Rib eye steak with grape and Port sauce, served with pumpkin and almond crème brûlée and a warm salad of vegetable confit, and sauteed shrimps.

1. Salt the rib eye steak on both sides, softly rubbing it for the salt to penetrate it better.
2. Sear it on the grill on both sides to keep juices in.
3. Let the steak stand to allow for an even distribution of juices.
4. Place it on the grill again.
5. When juices appear on the surface, turn de steak over.
6. Remove and serve hot and rare.

Garnish with: Sauce made of Port, grape juice and deseeded black grapes (with sauteed onions, leaks and carrots); pumpkin and roasted almond crème brûlée, and a salad of vegetable confit (sweet pepper, garlic, tomatoes, and basil roasted with olive oil and brown sugar). Serve with sauteed shrimps.

Rib eye: Cut of delicate tenderness and fine flavor given by the presence of intramuscular fat streaks.

Suggested wine:

Over 4-year-old Tannat (Velvety, tasteful, round).


Chef: Álvaro Verderosa

Recipe presented at the National & International Chef Competition organized by the Ministry of Tourism and Sports, the National Meat Institute (INAC) and the National Institute of Viticulture (INAVI). Published in the book “A Tour Throught The Senses. Uruguay Natural.”


# Uruguayan beef