Grilling · Argentinian
Asado Guide for Beginners
Learn to grill like a gaucho — a complete guide to Argentinian asado with the right technique, timing, and the best cuts of meat.
Prep
30min
Cook
2h
Servings
8
Difficulty
Medium
Instructions
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Build the fire
Light the charcoal 45–60 minutes before you plan to grill. You want glowing coals with no visible flames. Spread them unevenly — a hot zone and a cooler zone gives you control.
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Salt the meat
Salt the meat generously with coarse salt 20–30 minutes before it goes on the grill. The salt draws out moisture that forms a beautiful crust during cooking.
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Start with the chorizo
Chorizo original goes on first — they take 10–15 minutes over medium heat. Serve them as a starter in bread with chimichurri while the rest of the meat grills.
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Grill the meat low and slow
Place the ribs and larger cuts on first — they need 1.5–2 hours over low, indirect heat. The rib-eye goes on last and grills for 4–6 minutes per side for medium rare.
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Rest and serve
Let the meat rest for 5–10 minutes before slicing. Cut against the grain. Serve everything on a large wooden board — it is part of the tradition.
Our tips
- Asado is about patience. Never rush — let the fire and time do the work.
- Turn the meat only once. Every flip releases juices.
- Always have a spray bottle of water ready to tame any flare-ups.
- Traditionally, asado is served with chimichurri, a simple salad, and a good Argentinian red wine (Malbec).
Used in this recipe
Chorizo original
Our classic Argentinian chorizo, made to a family recipe from the Pampas. Perfect for the grill, pasta, or on its own.
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