The 10 best steakhouses in Buenos Aires to eat an excellent asado

Discover the selection with the best places to eat an excellent asado. Asado is the Argentine food par excellence. In fact, one of the great national inventions is the asado de tira.

Don Julio: one of the most acclaimed grills

Founded in 1999 by Pablo Rivero, this steakhouse is ranked number ten in the prestigious Latin America's Fifty Best Restaurants 2021 ranking of the best restaurants in the region.

Its menu offers high quality beef from pasture-raised animals. The asado and vacío are slow-cooked, the best version is cross-fired, slow-cooked with firewood and flame. The “vacío” grilled in a slow cooking on the grill.

They also have an extensive wine list and vegetarian options such as grilled vegetables.

What to order: the rump steak is spectacular. The entraña and the handmade sausages.

Address: Guatemala 4691.

La Cabrera: a classic of classics in Palermo

Founded by chef Gastón Riveira, it stands out for its exquisite meats accompanied by various dips and casseroles specially designed to pair them.

One of its star cuts is the Argentine Wagyu, which some call "Kobe", a Japanese beef breed famous for its incredible flavor and one of the most expensive worldwide.

Don’t miss: the dry aged beef.

Address: José A. Cabrera 5127.

La Carnicería: a grill with a hipster touch

La Carnicería, founded by the duo of Germán Sitz and Pedro Peña. The most requested dishes are the 900 gr steak eye of a 500 kg Angus steer raised on pasture with a pumpkin and orange puree or the ribs smoked for 20 hours with a burnt cauliflower and mushroom puree.

Among its most original dishes, the sweetbreads bathed in sugar cane honey stand out and its wine list includes a Salta malbec made in conjunction with the Tacuil winery.

You can't miss: the caramelized sweetbread with corn.

Dirección: Thames 2317.

Corte Comedor: fires in Bajo Belgrano

Also chosen as one of the must-visits, this restaurant is an annex of the butcher's shop that Uruguayan Santiago "Gurí" Garat (disciple of Francis Mallmann) and three partners opened in Bajo Belgrano.

Although the menu changes often, Corte Comedor stands out for some dishes such as rib-eye, sirloin steak and homemade sausages of the highest quality. In addition, they are experts in matured meat.

Among the most outstanding wines: Monteagrelo Cabernet Franc, from Bressia winery, and Manos Negras Red Soil, from Río Negro, among others.

Star dish: the provoleta.

Adress: Av. Olazábal 1391.

Fogón: Asado Experience

On their official channels they introduce themselves as a "grill with a modern twist" and offer a closed-door, step-by-step dining experience that explores new ways of serving typical cuts of meat to get to know the "Argentine asado". The tasting offers personalized explanations from the chef on all the cooking methods chosen by the Fogón team.

The menu includes caramelized provoleta, pork matambrito, two cuts of meat prepared with different cooking techniques and a surprise dish, among others. As for the wines, there is a traditional wine pairing and a higher-end wine pairing.

Not to be missed: the menu is a tasting menu. The pork matambrito with yellow chili sauce.

Adress: Uriarte 1423.

Nuestro Secreto: luxury barbecue

Nuestro Secreto is the luxurious steakhouse of the Four Seasons Hotel and is located in a conservatory overlooking the hotel pool.

Each of the dishes offered has a distinct difference from the rest of the other steakhouses. They work with regenerative meats, which are 100% natural pasture-raised meats. The cuts we offer are T-bone and rib-eye steak, matured 21 days".

The wine list has 65 labels including non-traditional wineries such as Maal Wines and Pielhiueso.

You can't miss to order: the grilled matured t-bone steak.

Adress: Posadas 1086 (inside the Four Seasons Hotel).

Somos Asado: clay oven and wood-fired grill

Founded by Chef Gustavo Portela. It is a restaurant that offers meats roasted in a clay oven and grilled on a wood-fired grill. Matured meats and special cuts, the result of the deboning of heavy steers raised on pasture. The proposal is based on good meat and seasonal vegetables, handmade products, own charcuterie. Traditional dishes passionately reversioned to amaze without distracting the attention of the product, freshness and seasonality.

To share and enjoy a delicious meal in a warm and relaxed atmosphere.

What to order: Artisan veal cheek with soft egg, fennel and caramelized onion.

Address: Av. Raúl Scalabrini Ortiz 651.

Parrilla Peña: a traditional still life

A traditional bodegón in the neighborhood of San Nicolás. It was founded in 1983. Although the menu includes pastas and milanesas, its specialty is meats, with steak eye as the outstanding dish. Typical is the classic grill and stands out for the excellence of the meats and all the products in abundance and quality.

The wine list includes renowned wineries such as Trapiche, Yacochuya, López and Norton, among others.

Star cut: rump steak.

Address: Rodríguez Peña 682.

Cabaña Las Lilas: fires in Puerto Madero

A historic steakhouse in Puerto Madero, it is one of the most awarded steakhouses in Buenos Aires and has been recognized by prestigious publications such as The Fork and Wine Spectator.

Its meats meet the highest quality standards due to its genetics.

Some dishes that stand out are the 1,300 kg T-bone steak flambéed with Cogñac, served with truffled mashed potatoes and Malbec sea salt. Another highlight is the Asado Especial, which takes 16 hours of preparation at low temperature and finished on the grill, accompanied by potatoes au gratin".

The wine list has more than 300 wines, where red wines predominate.

Adress: Av. Alicia Moreau de Justo 516.

El ferroviario: the "palace of the flesh”

It is a gigantic “meat palace" with more than 1,000 covers per night. The portions stand out for being large and abundant and with good prices. It is always full, so it is advisable to make reservations.

The most recommended: the star is the “asado ancho” and a classic is the "vacío". 

Adress: Av. Reservistas Argentinos 219.