Top 5 Places for Steak in BA

(Foto by murilocardoso)

Don Julio: We’ve said it before and we’ll say it again, there’s no place like Don Julio for a mandatory sample of Argentine meat. A relaxed homey environment, good wine but most of all a great place to satiate your inner carnivore.  Guatemala 4691, Palermo. 4831-9564.

El Pobre Luis- Luis Acuña is the Uruguayan owner of this popular parrilla in the Belgrano area. Decorated with football shirts and offering some Uruguayan specialties as well as traditional Argentine asado cuts (which they cut themselves!) this is undoubtedly a meat eaters heaven. Arribeños 2393, Belgrano. 4780-5847.

Parrilla Rolaso: This neighborhood parrilla serves abundant portions of top quality meat cooked to perfection. The service is good, they have a good wine selection and their own refrigerated wine cave. Julián Alvarez 600, Villa Crespo. 4854-8411

El Obrero: This mythical restaurant in La Boca decorated with football paraphernalia and antique wooden furniture, is another great option for good quality asado although they also serve other great traditional meals. Definitely a place to try, although preferably during the day as the area is a little dodgy at night. Caffarena 64, La Boca. 4362-9912

Cabaña Las Lilas: Because they serve their own beef, this famous upscale Puerto Madero restaurant is a safe bet for a great quality dinner or lunch . Popular amongst tourists and generally crowded it is best to book in advance. Avenida Alicia Moreau de Justo 516, Puerto Madero. 4313 1336.

Guests staying at our Terrace Suite can also make use of the grill. Instructions on how to make an asado are available here, or otherwise the front desk can arrange for an asador to come and make it for you!

Find a list of meat cuts with their translation on Landing PadBA´s  How to Order Coffee and Meat in Buenos Aires.

How to Make a Typical Argentine Asado

Making a good asado is an art that any proud Argentine man must master (although there are women that make great asado too!).  For this task, two elements are key, one, is the technique used for lighting the fire and the elements that will go in it (coal, wood chips…), and secondly is the knowledge of the different meat cuts and the different cooking points. Obviously, a tradition that is practiced and transmitted from generation to generation involves many different techniques which can’t all be mastered overnight, but you´ve got to start somewhere, so here it goes!

1- Clean the surface on which you will cook the meat.

2-Make 5-6 paper balls by crumpling newspaper.

3-Make a small wooden ‘building’  or jenga like structure around the paper balls using a discarded vegetable box or pieces of light wood. Make sure to leave enough space between the pieces of wood so that some air can pass through and enough open room on top so that you can later light the paper balls.

4-Put a circular pile of coal around the wood. (In the video, the coals were placed directly under the grill and under twigs so the fire spread and caught on.)

5-Light the paper balls making sure to watch if the twigs are lighting up.

6- Wait for the coal to catch and once the fire is out move some of the hot embers below the grill.

7- Start placing the meat, chorizos and other ‘achuras’ you may have decided to try (for a translation of meat cuts go here.)

8-Supervise the bottom of the meats and turn them around when they are toasty until the other side is toasty too. Add burning coal where you feel necessary, but keep in mind, asado is slow cooking method. Also keep in mind that some cuts and achuras cook faster than others. (Chorizos for example usually come out of the grill first).

9-Enjoy!