Argentine-Style Ribeye Grilled Over Wood Fire

Prepare the fire using only wood to generate the characteristic heat and smoke for this preparation.

Position the thick-cut ribeyes directly on the grill grate, without any hot embers underneath them.

Allow the meat to sear. During this process, the butter (or margarine) will begin to melt from the radiant heat.

Season the meat with salt and black pepper, using a seasoning technique different from the usual method.

Flip the cuts on the grill, crossing their positions (one toward one side and another toward the opposite side) to ensure even cooking.

Remove the meat from the grill and let it rest before serving or slicing.