Parrilla Temperature Secrets: How Long to Cook Every Cut
Mastering the parrilla isn’t about rushing the fire — it’s about understanding heat, patience, and respect for each cut of meat. In Argentine asado culture, temperature control is everything, and knowing how long to cook each cut is the difference between good meat and unforgettable flavour.
At Parrilla Gaucha UK, we cook using traditional Argentine techniques, relying on embers rather than flames to achieve perfectly cooked meat every time.
🔥 Understanding Parrilla Heat Zones
A traditional parrilla uses indirect heat created by embers rather than open flames. The goal is steady, radiant heat that cooks meat gently and evenly.
Instead of thinking in “high” or “low” like a gas grill, parrilla cooking is all about heat zones.
Parrilla temperature guide:
Low heat: 110–130°C – thick cuts, slow cooking
Medium heat: 150–180°C – most cuts
High heat: 200°C+ – quick searing (used briefly)
Argentine grilling is about starting slow and finishing with confidence.
⏱️ Cooking Times at a Glance
Cooking times vary depending on the thickness of the meat, ember strength, weather conditions and parrilla height. Use these times as a reliable starting point.
Asado de tira (short ribs): 1.5–2 hours | Medium–low heat
Vacio (flank steak): 45–60 minutes | Medium heat
Entraña (skirt steak): 8–12 minutes | Medium–high heat
Entrecôte (ribeye): 12–18 minutes | Medium heat
Chorizo: 25–30 minutes | Medium–low heat
Morcilla: 15–20 minutes | Low heat
Matambre: 1–1.5 hours | Low heat
🥩 How Long to Cook Every Cut
Asado de Tira (Short Ribs)
Heat: Medium–low
Time: 1.5 to 2 hours
Technique: Bone-side down first
One of the most iconic Argentine cuts. Asado de tira needs time to render its fat and become tender. Turn only once or twice and let the embers do the work.
Pro tip: Rushing this cut will make it tough — patience is essential.
Vacio (Flank Steak)
Heat: Medium
Time: 45–60 minutes
Technique: Fat-side down first
Vacio is lean but full of flavour. When cooked slowly, it becomes juicy and tender.
Pro tip: Medium to medium-well gives the best texture.
Entraña (Skirt Steak)
Heat: Medium–high
Time: 8–12 minutes total
A thinner cut that benefits from a faster cook.
Pro tip: Rest for 5 minutes before slicing to keep the juices inside.
Entrecôte (Ribeye)
For a whole Ribeye (Approx 3-3.5kg)
Heat: Medium
Time: roughly 1.5–2.5 hours, slow and steady
Cook with no flames, good embers, mostly indirect heat
Remove at 50–52°C (122–125°F) and rest 10–15 min
Ribeye loves consistent heat so the fat can melt slowly without burning.
Pro tip: Season only with coarse salt — nothing more is needed.
Chorizo
Heat: Medium–low
Time: 25–30 minutes
Chorizo should be cooked gently to avoid splitting the casing and losing juices.
Morcilla (Black Pudding)
Heat: Low
Time: 15–20 minutes
Morcilla is delicate and requires gentle heat.
Pro tip: Turn carefully and avoid direct flames.
When to Add Salt (and Why Resting Matters)
In Argentine asado, salt is added just before grilling or during cooking — never hours in advance. This keeps the meat juicy and enhances its natural flavour.
Resting guide:
Small cuts: 5 minutes
Large cuts: 10–15 minutes
Resting allows juices to redistribute, ensuring every slice is tender and flavourful.
Bring the Parrilla to Your Event
Perfect parrilla cooking isn’t just about timing — it’s about the fire, the embers, and the atmosphere around the grill.
At Parrilla Gaucha UK, we bring authentic Argentine asado to weddings, private celebrations and corporate events across the UK.
Explore our Argentine asado catering for events, discover our wedding catering, or contact us to start planning your next unforgettable experience.