Bestseller

Dry-Aged Ribeye 350g

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The cut most regulars order. Marbled, rich, 35 days aged. Built for one.

Description

The boneless ribeye — our most-ordered single-portion cut. 350g of grass-fed Argentine ribeye, dry-aged 35 days, charcoal-grilled over quebracho wood, served with chimichurri and your choice of side. Marbling is intense (★★★★ of 5), the dry-age develops sweet nutty notes, and at 35 days the texture is buttery without sliding into the deeper funk of the 45-day tomahawk. Comfort-zone steak for serious beef people.

Features

✓350g boneless ribeye · Argentine grass-fed
✓35 days dry-aged in-house
✓Quebracho-wood charcoal-grilled
✓Marbling score: ★★★★ of 5
✓Served with chimichurri + choice of one side
✓Cooked medium-rare by default

Warranty & guarantees

In-house warranty· Same-night satisfaction guarantee · we don't charge for steaks you don't enjoy

Satisfaction guarantee

Steak not cooked to your liking? Tell your server — we'll re-fire it or take it off the bill, no awkwardness.

Return policy

Private-dining deposits fully refundable up to 48h before your reservation. Inside 48h, deposit can be moved to another date within 60 days.

Pricing

350g standard

Recommended

฿3,400

Single portion.

✓Chimichurri
✓Choice of one side
✓35-day dry-aged

500g large

฿4,600

Generous portion.

✓Chimichurri
✓Choice of one side
✓35-day dry-aged

Trust

4.7·1,820 reviews on Google 4.6·892 reviews on Facebook 4.8·1,140 reviews on Tripadvisor

VerifiedFast response5-star ratedHighly recommendedAward winner

Team

Chef Daniel Bucher

Argentine Executive Chef

Khun Veerapong Thaveekorn

Head Sommelier

Khun Suthida Boonmee

General Manager

How it works

Source
Weekly imports
Grass-fed Argentinian beef flown weekly from partner ranches in La Pampa + Buenos Aires province. Cuts inspected by Chef Daniel before they leave the airport.
Dry-age
28-45 days
Five cuts dry-aged in-house in our temperature-controlled chamber — 28 to 45 days depending on the cut. Visible from the dining room.
Grill
À la minute
Charcoal-grilled over imported quebracho wood — the same hardwood used in traditional Argentine parrilla. Open flame, no gas.
Pair
2h experience
Sommelier pairs every cut from our 120+ bottle Argentine + Old World cellar. Two-hour dinner, no rushed turns.

In the press

BK Magazine

Bangkok's best steakhouse for serious beef — El Gaucho, 16 years in

2024

Lifestyle Asia

Argentine asado, perfected: inside El Gaucho's dry-aging chamber

2024

Tatler Thailand

Tatler Dining 2025 — El Gaucho holds its place

2025

Details

Title: Dry-Aged Ribeye 350g
Category: Steaks
Tags: steak, ribeye, dry-aged, argentine, boneless, single, signature
Short description: The cut most regulars order. Marbled, rich, 35 days aged. Built for one.
Long description: The boneless ribeye — our most-ordered single-portion cut. 350g of grass-fed Argentine ribeye, dry-aged 35 days, charcoal-grilled over quebracho wood, served with chimichurri and your choice of side. Marbling is intense (★★★★ of 5), the dry-age develops sweet nutty notes, and at 35 days the texture is buttery without sliding into the deeper funk of the 45-day tomahawk. Comfort-zone steak for serious beef people.
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Gallery: https://images.unsplash.com/photo-1546964124-0cce460f38ef?w=1200,https://images.unsplash.com/photo-1558030006-450675393462?w=1200,https://images.unsplash.com/photo-1565299624946-b28f40a0ae38?w=1200
Location: [object Object]
Maps URL: https://maps.app.goo.gl/elgaucho-sukhumvit-19-demo
Price: ฿3,400
Price type: Fixed
Billing period: One-time
Price negotiable: false
Featured: true
Badge: Bestseller
Valid from: 2026-06-03T15:00:53.304Z
Valid until: 2026-07-03T15:00:53.304Z
CTA label: Reserve a table
Order URL: https://lin.ee/elgaucho-bkk-demo
Meta title: Dry-Aged Ribeye 350g — Argentine grass-fed — El Gaucho Bangkok
Meta description: 35-day dry-aged Argentine ribeye, quebracho-grilled. Our most-ordered single-portion steak. Smart-casual dress code.
Facebook caption: 35-day dry-aged Argentine ribeye, quebracho-grilled. Our most-ordered single-portion steak. Smart-casual dress code.
LINE caption: 35-day dry-aged Argentine ribeye, quebracho-grilled. Our most-ordered single-portion steak. Smart-casual dress code.
WhatsApp caption: 35-day dry-aged Argentine ribeye, quebracho-grilled. Our most-ordered single-portion steak. Smart-casual dress code.
LinkedIn caption: 35-day dry-aged Argentine ribeye, quebracho-grilled. Our most-ordered single-portion steak. Smart-casual dress code.
VAT rate (%): 7

Frequently asked questions

Difference between ribeye and tomahawk?

Same primal — the tomahawk is a bone-in long-bone ribeye cut for sharing. The 350g ribeye is the boneless single-portion version. Tomahawk has more dramatic presentation; boneless has more even cooking + less waste. Both 35-day+ dry-aged.

Is it gluten-free?

Yes — every grilled steak at El Gaucho is gluten-free by default. Chimichurri is gluten-free. Watch the sides: bread and pasta obviously contain gluten, but rice, potato, vegetables, and salads are coeliac-safe.

Best side?

Most regulars pair the ribeye with our patatas bravas (crispy potatoes with smoked paprika aioli) or the grilled vegetables. Avoid heavy sauces with this cut — the 35-day age is the flavour story.

Wine pairing?

Mendoza Malbec from start to finish. Our sommelier recommends the Trapiche Reserve or the Bodega Catena Zapata 2019 — both built for the marbled-ribeye profile. Pinot Noir works for lighter palates.