Jun
07
2013

by

The Best Beef Steaks in Buenos Aires

Where to eat – what to choose – the best beef steaks in Buenos Aires 

What beef steak should you order in a Buenos Aires restaurant; where to eat the best beef steaks in Buenos Aires; where to buy the best beef to cook at home.

Campo-Asado-buenos-aires-stay

Asado – Campo Weekends with Buenos Aires Stay

Buenos Aires Stay Apartments provides asado cooking schools; group day tours for 19 guests to enjoy an asado at one of our private luxury estancias; we also arrange luxury weekends away for 8-16 guests.

If you are interested in a few days at one of our luxury estancias in the country, just an hour from the city with asados and great Argentine wines  – contact us for more information – reserva [at] buenosairesstay.com.

The best Argentine beef cuts, where to buy the best beef in Buenos Aires and where to find the best restaurants in Buenos Aires serving mouth-watering steaks.

It’s impossible for Buenos Aires Stay Apartments to review all the restaurants that profess the best beef in Buenos Aires, but we most certainly have given it a good go.

Our list of beef steak restaurants in Buenos Aires is not the five star eateries found on most other websites, we have gone for both quality and value.  

The average Argentine eats approximately seventy to eighty kilos of beef each year.

Beef consumption has dropped recently in Argentina because of the high cost of beef. High inflation is ‘’savaging the nation’s pocket’’ – beef is still cheap for visitors, but far too expensive for many locals.

The majority of beef consumption happens around the weekend when families and friends come together for the world famous Argentine asado.

The Argentine asado is a labour of love, a sizzling art form.

Also, it is a man’s job, a real man’s job.  A ritual that includes ‘’the building of a tinder box’’ to quickly and evenly burn the coals, ‘’the waiting’’ for the ‘’white-hot-glow’’ that symbolizes it’s time to cook, get it wrong and you are already ‘’damned’’.

My father-in-law is a true artist when it comes to rattling the coals and sizzling the meat and my introduction and study really has been a test of fire!

There’s lots of smoke and you must keep a water sprayer handy to douse the flames, and the meat is moved up and down, turned over regularly and flavoured as it cooks with oils and spices – a tasty sauce made in numerous ways of olive oil, garlic, chilies and parsley is actually a British invention called Chimichurri, but do not tell your asador! Also try salsa criolla, a condiment made of diced tomato, onion and parsley.

When the meat is cooked through, crispy outside and ‘’mouth-drippingly’’ pink on the inside the asador solemnly appears with his feast to the table – then comes the customary rapturous applause.

The asado is an art form, sadly this year I read that the Argentines lost out in the World Asado Championship, but do not let that dissuade you, every man, or most, are champions in their own backyards in Argentina and if you are invited for an asado jump at the invitation.

So what can you expect on your plate at an asado or when ordering a parrillada (mixed grill served at most restaurants that I avoid these days).

Forewarned may be forearmed if you are not an offal eater, but we start with the crème de la crème before we move on to the exotica:

Chorizo (beef or pork sausage), Pollo (chicken), Costillas (ribs) & carne (the word to describe beef, but expect Vacio – flank).

This is where it gets a little bit nasty for me:

Chinchulines (small intestines) YUK, tripa gorda (large intestine) YUK, molleja (thymus gland or sweetbreads) heaven on earth, ubre (udder) mas o menos, riñones (kidneys) when cooked slowly and still pink YUM and morcilla (blood sausage) a little runny for me, beef not pigs blood – I prefer my Scots black pudding.

If you are a health freak and avoid fats you should just skip the mixed grill and order yourself a prime cut:

  • bife de chorizo – sirloin

  • bife de costilla – T-bone a cut close to the bone; also called chuleta

  • bife de lomo – tenderloin a thinly cut, more tender piece

  • cuadril – rump steak often a thin cut

  • ojo de bife – ribeye a choice smaller morsel

  • tira de asado – shortribs thin strips of ribs and meat sliced crosswise

  • vacío – flank steak textured and sometimes a little chewy, but very very tasty

If you don’t specify, your steak will most than likely be overcooked, so make sure you are clear – punto (medium). To get it nice and pink on the inside ask for jugoso (medium rare). Vuelta y vuelta or poco cocido means rare, and well-done is bien cocido.

Here are a few beef restaurants suggested by the team at Gay Buenos Aires Stay that will not cost you an arm and a leg:

Al Carbon

Reconquista 875

Don Ernesto

Carlos Calvo 375

Don Julio

Guatemala 4691

El Trapiche

Paraguay 5099

La Rosalía

Scalabrini Ortiz 1538

Lo de Charly

Avenida Alvarez Thomas y Donado

Los Cholas

Arce 306

Restaurante El Federal

San Martin 1015

Rodi Bar

Vicente Lopez 1900

Siga La Vaca  

Alicia Moreau de Justo 1714

My best tip is a favourite takeaway parrilla on Junin. It’s easily found between Pena and Pacheco de Melo and Peña – La Parrilla –   Junín 1485 – you cannot miss it because of the large red awning and huge grill visible in the window.  The meat is just delicious.

Now when it comes to buying beef to cook at home I recommend only one butcher and he’s probably the most expensive in Buenos Aires – Carnicería Covadonga – Rodriguez Peña 1565, Recoleta.

Be Sociable, Share!

No Comments »

RSS feed for comments on this post. TrackBack URL


Leave a Reply


www.bastay.com, your home in Buenos Aires Marca Reg. and www.buenosairesstay.com are Registered Trademarks of Mainline Security Ltd. © copyright 2005-2010.