Argentine Ribeye Steak with Italian Risotto.

How to:

Step 1:
In a hot cast-iron skillet, sear the ribeye for 3 minutes on one side. Then, when flipping it, add a knob of butter and some garlic, constantly basting it to infuse it with flavor. Remove from heat and let it rest.

Step 2:
In the same skillet with a bit of olive oil, add chopped onion, garlic, and risotto rice. Toast the rice and gradually add vegetable broth, just enough to cover it. As the rice absorbs the broth, continue adding and stirring.

Step 3:
After about 15 minutes, the rice should be al dente. At this point, add cubes of very cold butter and grated Parmesan cheese. With quick movements, sauté the rice to emulsify it and make it creamy.

Step 4:
Serve the risotto on a plate, add more cheese, and top it with the portioned ribeye along with its juices! Ready to enjoy!