About this cut
The Argentine Entraña is the quintessential gaucho steak, prized for its robust, uncompromising beefiness and loose, fibrous grain. Located on the diaphragm, it features a unique texture that holds internal fat and juices with incredible tenacity. When prepared correctly, it offers a deep, savory profile that outperforms many more expensive cuts in sheer intensity. It is a thin, long cut that demands high heat and precision to achieve the perfect balance of char and tenderness.
Taste-DNA
This is the true diaphragm muscle (the lateral pillar), attached to the inside of the abdominal cavity, where its constant movement drives a high myoglobin content and coarse grain.
Preparation
Cooking Guide
For the best results, cook the Entraña over scorching direct heat to develop a heavy crust before the thin interior overcooks. It is essential to remove the tough silverskin prior to grilling to ensure tenderness. Aim for medium-rare (approx. 52-54°C) and let it rest for five minutes before slicing strictly against the long grain. Overcooking leads to excessive toughness, so speed and high surface temperature are your best friends here.
Core Temperatures
Portions per Person
Pair with a vibrant, acidic chimichurri to cut through the richness and a high-altitude Malbec whose tannins can stand up to the intense beef flavor.