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Bife De Chorizo Recipe

Name: La Boca Steakhouses Bife De Chorizo Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: Argentinian
Ingredients: 14 oz Prime New York strip (Bife de Chorizo); 1.5 tsp Kosher salt; 1 tsp Freshly ground black pepper; 0.25 tsp Garlic powder (optional); 1 tbs Neutral oil with high smoke point (grapeseed, canola, or vegetable oil); 1 tbs Unsalted butter; 2 sprigs Fresh thyme sprigs or rosemary (optional); 2 cloves Garlic cloves, lightly crushed (optional); 2 tbs Red wine (for deglaze, optional); 2 tbs Beef or chicken stock (optional); 0.25 cups Fresh parsley, chopped (for chimichurri); 1 tsp Fresh oregano, chopped (for chimichurri); 1 tsp Red wine vinegar (for chimichurri); 2 tbs Extra-virgin olive oil (for chimichurri); 0.25 tsp Crushed red pepper flakes (for chimichurri); 0.25 tsp Salt (for chimichurri); 0.125 tsp Freshly ground black pepper (for chimichurri)

Inspired by La Boca Steakhouse

Time1h

Serves1

14oz Prime New York Strip+8 on Tasting

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Ingredients

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Steak

14 oz Prime New York strip (Bife de Chorizo)

1 1/2 tsp Kosher salt

1 tsp Freshly ground black pepper

1/4 tsp Garlic powder (optional)

For cooking

1 tbs Neutral oil with high smoke point (grapeseed, canola, or vegetable oil)

1 tbs Unsalted butter

2 sprigs Fresh thyme sprigs or rosemary (optional)

2 cloves Garlic cloves, lightly crushed (optional)

To finish (optional chimichurri / pan jus)

2 tbs Red wine (for deglaze, optional)

2 tbs Beef or chicken stock (optional)

1/4 cups Fresh parsley, chopped (for chimichurri)

1 tsp Fresh oregano, chopped (for chimichurri)

1 tsp Red wine vinegar (for chimichurri)

2 tbs Extra-virgin olive oil (for chimichurri)

1/4 tsp Crushed red pepper flakes (for chimichurri)

1/4 tsp Salt (for chimichurri)

1/8 tsp Freshly ground black pepper (for chimichurri)

Method

Steak

Bring to temperature

Remove the 14 oz New York strip from the refrigerator and let rest on the counter, loosely covered, for 30–45 minutes until it reaches near room temperature. This promotes even cooking.

Pat dry and season

Pat the steak thoroughly dry with paper towels. Coat both sides lightly with the neutral oil. Season generously and evenly with kosher salt (1.5 tsp) and freshly ground black pepper (1 tsp). Sprinkle garlic powder if using. Press the seasoning into the meat with your hands.

Preheat pan or grill

If using a heavy skillet (cast iron) or plancha, preheat over high heat until very hot (it should shimmer and a drop of water will sizzle away). If using a grill, preheat to high (about 500°F / 260°C) and oil the grates.

Sear the steak

Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Place the steak into the pan away from you to avoid splatter. Sear, undisturbed, for 3–4 minutes to develop a deep brown crust.

Flip and baste

Flip the steak and add 1 tablespoon unsalted butter, the optional thyme/rosemary sprigs, and the lightly crushed garlic cloves to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak (basting) continuously for 2–3 minutes.

Finish to temperature

Continue cooking until the steak reaches desired internal temperature: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For a 14 oz New York strip about 3/4–1 inch thick, total cook time will generally be 6–9 minutes depending on heat and preferred doneness. Use an instant-read thermometer placed into the thickest part to confirm.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute before slicing. Rest time also raises internal temperature by a few degrees.

Slice and serve

Slice the steak against the grain into 1/4–1/2 inch slices. Arrange on a warmed plate and spoon any accumulated resting juices over the meat. Serve immediately with chimichurri or pan jus if desired.

To finish (pan jus or chimichurri)

Pan jus (optional)

After removing the steak from the pan, reduce heat to medium-high. Add 2 tablespoons red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half (about 1 minute), then add 2 tablespoons stock and simmer for 1–2 minutes until slightly glossy. Swirl in any butter remaining in the pan if desired. Taste and season with a pinch of salt and pepper. Spoon warm jus over sliced steak.

Quick chimichurri (optional)

Combine 1/4 cup finely chopped fresh parsley, 1 tsp chopped fresh oregano, 1 tsp red wine vinegar, 2 tbsp extra-virgin olive oil, 1/4 tsp crushed red pepper flakes, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper in a small bowl. Stir to combine and let sit for 10 minutes to marry flavors. Spoon over or serve alongside the sliced steak.