By Argentine steak is world-renowned for its premium-quality beef and simple, yet perfect cooking techniques. If you ever visit Buenos Aires or Argentina, a true steak dinner is an experience not to be missed. The centerpiece of Argentine cuisine, the asado, or grilling, holds a special place in the country’s gastronomy. The beef used here comes from cattle raised in the Pampas, where natural grazing provides the meat with its unique, juicy flavor.
As you sail towards Argentina, the head chef of Victoria Majestic ensures that you enjoy this culinary experience! Onboard the Victoria Residential Ship, you can also taste the famous Argentine steak, traditionally grilled over an open flame. The meal may even be accompanied by an authentic chimichurri sauce, which perfectly enhances the rich flavors of the meat.
But what does grain have to do with the marbled, beautifully tender meat? Quite a lot, actually. Experts understand this, and meat lovers are obsessed with it.
Argentine culinary expertise has spread beautifully across the multicultural world, bringing excellent ingredients and recipes to global kitchens. Undoubtedly, one of the shining stars is the so-called Argentine ribeye. Its perfection stems from centuries of knowledge and the refined processes of breeding and raising cattle in ideal natural conditions. If you’re craving a sensational, extraordinary meat experience, a juicy, tender steak is one of the most satisfying choices.
What Makes an Argentine Steak Great
To start, it’s worth noting that steak, particularly ribeye, is one of the most renowned delicacies. Simply because Argentine cattle live in ideal conditions. The weather is favorable, the quality of the grass is perfect, and the cattle graze freely and peacefully all year round. It may sound strange, but a calm animal produces better meat. However, the real key lies in what is known as marbling. Thanks to their diet, fat is beautifully stored between the muscle fibers, giving the meat its incredible flavor and stunning appearance when cut. This marbling is what gives steak its unique taste, and it’s why meat lovers are so passionate about it.
If Argentina, Then Parrilla
Of course, you can enjoy high-quality Argentine ribeye steaks almost anywhere in the world, but if you find yourself in Argentina, don’t even think about eating in a restaurant. Not that restaurants are bad, but almost every village has parrillas. These are grill meat restaurants. If there’s a place where the art of grilling high-quality meat has been perfected, it’s in these small, family-run, simple yet traditional grills. On the special, adjustable-angled grills, you’ll find the best cuts of meat, and what’s important is that they’re not marinated or prepped—just rubbed with salt before grilling at most.
