The AtlasBife de Chorizo con Hueso (Argentine Bone-In Strip)
iconic beefy · thick fat cap · robust · intensely savory
About this cut
The Bife de Chorizo con Hueso is the quintessential Argentine steakhouse cut, representing the soul of the traditional asado. Cut thick—usually between 3 and 4 cm—from the bone-in striploin, it features a prominent fat cap that renders beautifully during high-heat grilling. The texture is firm yet succulent, offering a deep, mineral beefiness that is significantly amplified by the presence of the bone during the cooking process. It is prized for its consistent marbling and the intense Maillard crust that develops on its generous exterior surface.
Taste-DNA
This cut is derived from the Longissimus dorsi muscle of the loin primal, retained on the lumbar vertebrae to enhance heat conduction and flavor. Its location in the lower back ensures a balance of moderate muscle usage and intramuscular fat, resulting in a robust texture and high flavor intensity.
Preparation
Cooking Guide
To achieve the perfect medium-rare (52-54°C core), start by searing the fat cap vertically to render out the tallow and build a golden-brown crust. Transfer to high, direct heat for 4-5 minutes per side, allowing the bone to act as a heat sink that protects the internal moisture. Avoid flipping too frequently to ensure optimal crust development; a single turn is ideal for this thickness. Rest for at least 10 minutes to allow the juices to redistribute through the dense muscle fibers.
Core Temperatures
Portions per Person
The heavy char and rich fat of this bone-in cut demand the structural tannins and dark fruit profile of a high-altitude Malbec from Luján de Cuyo.