This is what no one tells you about doneness
What seems minimal… changes everything
At Bodega Argentina, we understand that every cut has its ideal moment on the grill. Knowing when to remove the meat from the heat is part of the art that defines a true steakhouse. The difference between a good dish and an unforgettable one often lies in achieving the perfect doneness.
Why does every degree matter?
Argentine cuts like bife de chorizo, flank steak, or asado de tira require experience and attention to detail. Cooking them over charcoal allows for a searing exterior and a succulent interior, but achieving the perfect balance depends on time and temperature. On our grill, we respect the unique characteristics of each cut so they arrive at the table just as they were intended.
Succulent texture or dry meat? Your choice
Medium-rare meat is not only tender when cut, it also concentrates all its flavor and maintains an ideal texture. That exact doneness allows you to appreciate the nuances of the cut without losing the essence of the fire. At Bodega Argentina, this precision is part of our identity and our commitment to offering a superior experience with every visit.
Charcoal: Our best ally, not just a method
Fire is more than a tool: it’s part of the process that defines our flavor. Cooking over charcoal enhances every bite with that smoky touch so characteristic of our offering. Therefore, mastering cooking isn’t just about technique; it’s about respect for the product and for those who enjoy it.
If you’d like to learn more about how we bring each cut to its best, we invite you to read the blogs “The Secrets of Bife de Chorizo: Tradition, Technique, and Flavor” and “The Art of Medium-Range Meat: Secrets of the Argentine Grill in Puerto Cancún,” where we share our philosophy around the grill.
Make your reservation and discover why perfect cooking changes everything at Bodega Argentina.
