Argentine Striploin Steak

Everything You Need to Know About Our Argentine Striploin

• 100% grass-fed beef from Argentina
• Pasture-raised for exceptional marbling and depth of flavour
• Hand-trimmed and cut to order by our expert butchers
• Shipped fresh, never frozen

Sourced from the Pampas region of Argentina, our Argentine striploin steak is 100% grass-fed and pasture-raised for exquisite marbling and robust flavour. Every steak is hand-trimmed and cut to order by our butchers right here in Toronto, then shipped fresh for unbeatable quality.

Whether you're a grilling enthusiast or a steakhouse connoisseur, this tender cut captures the spirit of Argentine barbecue culture.

Now available for local delivery and pickup in the Greater Toronto Area.

The Perfect Pairings for Argentine Striploin Steak

With a steak this bold and flavourful, your sides need to rise to the occasion. These pairings enhance the natural richness of our Argentine striploin steak while adding texture, acidity, and freshness:

• Crispy tallow potatoes: Roasted to golden perfection in rendered beef fat, these crunchy bites echo the richness of your steak with a savoury punch.
• Caesar salad: Crisp romaine, zesty anchovy dressing, and shaved aged Parmesan balance out the richness with tang and brightness.
• Charred corn with chimichurri: A nod to Argentine tradition, this sweet and smoky corn, topped with vibrant chimichurri sauce, adds herbaceous depth to your steak.
• Grilled mushrooms: Earthy umami pairs naturally with red meat, while the grill adds a delicious smokiness that complements the striploin’s char.
• Garlic butter green beans: Lightly sautéed and finished with garlic butter, these beans provide a crisp, garlicky contrast to each juicy bite.

Our Favourite Way to Prepare Argentine Striploin

Argentine striploin steak thrives on simplicity and technique. Here’s how we bring out the best in every cut:

1. Season generously: Pat the steak dry and coat both sides with coarse salt and freshly cracked pepper. Let it sit uncovered for 30–60 minutes to dry brine. This enhances flavour and helps the steak form a better crust.
2. Bring to room temperature: Take the steak out of the fridge 20 minutes before cooking.
3. Sear over high heat: Whether you're using a grill or cast iron pan, get it hot. Sear the striploin for 2–3 minutes per side until you’ve developed a rich, golden crust.
4. Finish to medium-rare: Drop the heat and cook for another 2–4 minutes, depending on thickness. Aim for an internal temp of 130°F for a tender, juicy center.
5. Rest before slicing: Let the steak rest for 5–10 minutes. This keeps the juices locked in and ensures every bite is as flavourful as the last.

Shipping Info: How Your Striploin Arrives at Your Door

Every Argentine striploin steak is hand-cut to order by our butchers, then vacuum-sealed to lock in freshness and flavour. We ship each steak chilled in insulated, temperature-controlled packaging to ensure it arrives in perfect condition: never frozen, always fresh.

Our steaks are available for fast local delivery or pickup in the Greater Toronto Area. Pop it in the fridge if you're cooking soon, or freeze for later and enjoy premium steakhouse quality at home, anytime.