How to make an Angus ribeye steak with patatas bravas

Get ready for a unique culinary experience with our Estancia 92 Angus Ribeye Steak, served with crispy patatas bravas. This premium cut, known for its marbling and intense flavor, is grilled to perfection, offering juicy and tender meat. The patatas bravas, seasoned with smoked paprika and a spicy mayonnaise, are the perfect side for this dish that promises to please the most discerning palates. So, shall we start this incredible recipe?

Ingredients:

• 5 English potatoes cut into wedges (pre-cooked)
• 1 liter of oil (for frying)
• 1 cup of mayonnaise
• 2 tablespoons of hot sauce
• Salt (to taste)
• 1 teaspoon of smoked paprika
• Chopped parsley (to taste)
• Estancia 92 Ribeye Steak
• Coarse salt (to taste)
• Black pepper (to taste)

Preparation:

Patatas Bravas:

1. Heat a pan with oil, fry the potatoes until golden. Then, mix the mayonnaise with the hot sauce. Set aside.
2. Season the potatoes with salt to taste and paprika, then finish with mayonnaise and chopped parsley.

Angus Ribeye Steak:

1. Cut the Estancia 92 ribeye into steaks about 3 cm thick. Next, season each steak with coarse salt and ground black pepper to taste. Grill the steaks approximately 15 cm from the coals.
2. Once the juices begin to appear on the surface, turn the steaks and grill for another 3 minutes.
3. Then remove the steaks from the grill and let them rest for 5 minutes.
4. Finally, slice and serve the steaks with the potatoes.

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