Grilled Texas Rib Eye
Most American cooks buy beautifully marbled rib eye steaks without the bone, but Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking.Plus: F&W's Grilling Guide More Amazing Steaks
Mixed green salad.
Argentines eat more beef per capita than people in any other country, so it makes sense that their most popular grape, Malbec, is the perfect steak wine.