If you search "argentina steak seasoning," you are looking for the real deal — the stuff that Argentine asado masters have been using for generations. Most of what gets called "Argentine seasoning" in the US misses the mark. Here is what actually works.
What Do Argentines Actually Use on Steak?
In Argentina, the traditional way is simple: salt, pepper, and garlic. Nothing more. No complicated blends. The philosophy is to let the meat speak. High-quality beef, high heat, minimal interference.
That simplicity is SPG — Salt, Pepper, Garlic. It is the foundation of great steak cooking everywhere from Texas to Patagonia.
San Felipe SPG — The Argentina Steak Seasoning
San Felipe SPG honors that tradition. We use kosher salt, 16-mesh coarse black pepper (the premium grind), and high-quality granulated garlic in proportions that work across all cooking methods. It is the opposite of a novelty blend. It is the fundamentals done right.
How to cook Argentine steak at home:
- Get a high-quality cut (ribeye, strip, or bife ancho if you can)
- Let it come to room temperature (at least 30 minutes)
- Coat generously with San Felipe SPG at least 40 minutes ahead (or overnight in the fridge)
- Get your grill or cast iron screaming hot
- Sear 4-5 minutes per side for medium-rare
- Rest 5-10 minutes
- Finish with a pat of real butter
- Eat it exactly as is — no sauce needed
SPG vs Other Argentine Seasonings
Some "Argentine seasonings" try to add chimichurri flavors directly to the meat. That works, but it changes the profile. True Argentine asado lets the beef be the star and uses SPG as a supporting actor. If you want that authentic experience, this is it.